500 g trout
160 g celery root
150 g potatoes
150 g carrots
150 g eggplant
30 g onion
6 g lemon juice
5 g garlic salt
3 g salt
2 g ground black pepper
Olive oil
Lemon wedges
Rosemary sprig

Place the trout on a baking pan lined with foil, sprinkled with salt and pepper, and lemon juice. Rub the seasonings into the fish. Brush with olive oil. Arrange onion rings around the baking pan. Place boiled, sliced celery root at the top right corner of the pan, boiled diced potatoes on the bottom right, boiled sliced carrots on the bottom left, and boiled sliced eggplant on the top left. Do not cover the fish with vegetables. Season the vegetables with garlic salt and olive oil. Cover tightly with foil. Bake at 200 C for 20 minutes. Remove from oven, remove foil and bake for another 10 minutes at the same temperature.
Decorate with lemon wedges and rosemary sprig.