Clean the trouts well of their innards and scales. With a sharp knife, make small incisions across the skin of the fish. The trouts are sprinkled all over with salt, pepper and covered evenly with olive oil.
Put small pieces of butter in each fish, roughly chopped parsley and lemon slices. Put the fish on a cooking grid, then put the grid in a tray in the oven. Put the lemon slices on top.
Put to bake in the upper part of the oven, 7″ (18 cm) or so from the upper coils. Bake them for 6 minutes until they gain a nice golden crust.
Serve this fragrant Trout with a fresh salad.