Ingredients
1. Rainbow trout, boned (2whole 8oz each)
2. fish stock (1/2c)
3. olive oil, divided (1/4c)
4. chopped flat leaf parsley (3tbsp)
5. fresh rosemary (4sprigs)
6. peeled and sliced garlic (2cloves)
7. Dijon mustard (2tbsp)

Method of preparation:-
1. First heat the oven to 450 degrees. Take fish and cut it into slits at a 45-degrees angle across the skin of the fish, about 1 1/2 inch apart.

2. Open the fish to expose the fillets and the spread the mustard on the surface. Add garlic and herbs on the top.

3. Take a shallow pan, drizzle the half of the olive oil on it. Now place the stuffed fish on the shallow pan and then apply the remaining olive oil and fish stock.

4. Place the pan in the preheated oven and bake it for 12 to 15 minutes. When it gets baked then takes it out from the oven and then serve it.