Simply grate 2 cloves of garlic, and a 5cm stick of fresh ginger and dot on top of your trout fillet. I asked for my fillet skinless. Lay it on a foil lined tray for easy cleaning.
Drizzle with some olive oil and season. Put it in a hot oven of 200 degrees celsius and let it roast for 15 minutes while you prepare a salad. Serve with a wedge of lemon and enjoy!
This is also lovely cold, in a baby potato salad the next day, in a frittata, or topped with an egg for breakfast.