2large troutcleaned and head removed if desired (I desire)
3fresh bay leavestorn
4large sprigs fresh thyme
8 - 10sprigs fresh Italian parsley
4sprigs lemon verbena or basilor both
1lemonhalved and thinly sliced
9tablespoonsfruity extra virgin olive oilplus more to drizzle (optional - the drizzle part, not the other part)
salt and freshly ground pepper
¼cupflouror as needed
Chopped fresh Italian parsleyfor garnish (optional)
Fresh lemon wedges(also optional)
Place half the herbs and lemon slices in the bottom of a shallow platter or baking dish. Season the fish with salt and pepper, inside and out, drizzle 3 tablespoons of olive oil inside and out. Place the remaining herbs and lemon slices over the top of the fish and inside the cavity. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6.
Preheat oven to 400º F.Remove the fish from the refrigerator; discard the herbs and lemon slices. Pat fish dry. Put flour on a shallow platter; season with salt and pepper; dredge the fish on both sides.
Step 3Heat the remaining 3 tablespoons olive oil in an ovenproof skillet large enough to hold the fish; when hot, add fish and brown on both sides. Place the skillet into the oven and bake, about 10 minutes or until the fish is cooked.
Drizzle with additional olive oil; top with chopped parsley and serve with lemon wedges, if desired.