Dice the peeled potatoes, pour them into a glass cook pot and season with the spices.
Clean the trouts, sprinkle them inside and out with salt and pepper. Fill the fish with coarsely chopped lovage leaves.
Arrange the fish atop the potatoes and pour a trickle of olive oil over them. Sprinkle on the remaining lovage and put to bake in a preheated 392°F (200 °C) oven until reddened.