1 (2-pound) whole trout, cleaned1/2 cup dry white wine1/4 cup olive oil1/4 cup lemon juice1 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon garlic powder1 lemon, sliced1/4 cup fresh parsley leavesPreheat oven to 400 degrees F (200 degrees C).Rinse trout inside and out with cold water; pat dry with paper towels. Place trout in a baking dish.Combine wine, olive oil, lemon juice, salt, black pepper, thyme, basil, oregano, and garlic powder in a small bowl; pour over trout. Place lemon slices over the top.Bake until the flesh is opaque and separates easily from the bones, about 30 minutes. Garnish with parsley leaves.
*Whichever ones you like parsley, thyme, herbes de provence....
Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour.