Clean the trouts of their gills and insides. Remove the scales using a vegetable peeler by sliding it from the tail toward the head. Sprinkle the cleaned and washed trouts with salt and pepper inside and out.
Peel the carrots and grate them.
Dice the dill finely.
Peel the garlic and cut it into slices. Cut the lemons into crescents.
Make several cuts along the body of each trout, place a lemon and garlic slice into each.
Sprinkle a little olive oil, salt and black pepper over the carrots, dill, remaining garlic and stir this mixture. Fill the bellies of the trouts, place the remaining lemons on top of the mixture.
Transfer the trouts to an oiled tray and pour on a thin trickle of olive oil. Cover the tray with aluminum foil.
Stick the tray in a preheated 356°F (180 °C) oven on the middle grill for about 20 min. Then remove the foil and return the fish briefly to the oven until they obtain an appetizing crisp.