Juice of 1 lemon, plus extra lemon wedges to serve
2 tbs olive oil
Preheat the oven to 180 degrees. Grease a baking tray and line with baking paper.
Place trout on prepared tray and brush with mustard
Place thyme, chervil and hazelnut meal in a food processor and whiz until it resembles fine breadcrumbs, season, then press over flesh of fish until completely covered. Bake for 20 minutes or until fish is just cooked through.
To make the dressing, combine the lemon juice and olive oil and season to taste, Spoon dressing over fish and serve immediately with extra lemon wedges.