Take the trout and with the kitchen scissors cut the belly starting from the orifice (1) to the mouth. Extract the entrails with your hands (2) and also the gills (3).
Wash the fish, particularly in the belly (4) and in the gills (5), to remove any residual blood. Take the potatoes and peel them (6).
Slice the potatoes not too finely (7) and leave aside in a saucer (8). Now add three tablespoons of extra virgin olive oil in a rectangular baking tray (9).
Place the potatoes on the baking tray (10) sprinkle them with salt (11), and add fresh rosemary (12). Bake in a preheated oven at 150°C for about thirty minutes.
Wash the fresh parsley (13) and place it in the trout’s belly (14) and also in the gills (15).
Peel the garlic and stick it in the belly (16) and in the gills (17). Then sprinkle with some salt the fish (18).
Now add some pepper (19) over the fish. Take off the potatoes, turn them (20), and bake again for another 10 minutes (21).
Take off the potatoes (22) from the oven and place on the fish (22). Now bake at 150°C for about thirty minutes (24). Once the fish is ready, take it out of the oven and serve it hot on the table.