First, peel the onions and cut them into slices. Cut the tomatoes into slices as well.
Finely chop the chili peppers. Preheat the oven to 180 °C.
Wash the gutted trout, dry them and season with salt and pepper.
Put a sprig of parsley and 1 sprig of thyme in each trout and brush each belly cavity with a tsp of softened butter.
Oil an ovenproof dish (or several, depending on size). Place the onion slices in it. Place the trout on top.
Pour a little white wine on top. Spread the slices of tomatoes on the trout. Sprinkle the pink peppercorns and the chopped chili over the tomatoes.
Put in the oven and roast for about 20 minutes.
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