- 1 cup extra-virgin olive oil, or more as needed
- 1/2 lemon, juiced, or more as needed
- 1 sprig fresh mint, chopped
- 1 sprig fresh sage, chopped
- 1 sprig fresh thyme, chopped
- salt and ground black pepper to taste
- 3 1/2 ounces pine nuts
- 4 whole trout, sliced horizontally creating a pocket for filling
- 1 small onion, sliced
- 1/2 cup white wine
- Combine olive oil, lemon juice, mint, sage, thyme, salt, and pepper in a bowl; let marinate at least 2 hours. Blend oil mixture with the pine nuts using a blender or mortar and pestle until you have a creamy mixture. If the mixture is too dry, add more oil and lemon juice.
- Preheat oven to 335 degrees F (170 degrees C).
- Place trout on a baking sheet and stuff with the herb-pine nut mixture. Sprinkle onion, more oil, salt, and pepper on the outside of the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes. Pour white wine over trout and let it simmer in the hot pan.