2.

Rub the trouts inside and out with the remaining tablespoons of olive oil and season inside and out with salt and pepper. Stuff the cavitites of the two trout with the lemon slices and fresh thyme. Arrange the two fish on the baking sheet with the vegetables so that everything is in a single layer. Roast for 25 minutes until the potatoes are crisp and tender and the fish is cooked through. Serve immediately.