Put some seasoning herbs and bay leaves inside the trout.
Wrap the trout in a generous amount of aluminum foil, ensuring that the fish is well sealed in an 'envelope' so that the fish cooks in its own fluids. Place on a tray in an oven pre-heated to 200 C and cook for 30 minutes.

Take out of the oven and unwrap the fish carefully, as there is likely to be a quantity of trapped steam in the foil envelope.

In opening the foil, the skin of the trout often sticks to the foil and saves the effort of taking this off with the help of a palette knife.

Drag the knife along the uppermost lateral line, and then along the backbone. This splits the side of the fish into two portions, which can be removed with care, 'sliding' the meat off, along the rib bones.

Once the two uppermost sections have been removed then the backbone can be grasped at the tail end, and by pulling upwards and sideways all the fish bones can be removed in one action.

The palette knife can then be placed between the meat and the skin to extract the second side of the fish.

The end result is four sections of trout, cleared of skin and bones. but this preparation must be done quickly as the trout can cool down rapidly once removed from the foil.