Pat the trout dry with a paper towel and place in a baking tray. Pre-heat the oven to 180°C.
Make a marinade with the juice of one of the lemons, dried herbs and some salt and pepper. Brush over the trout and leave to marinate for an hour. Turn the fish a few times to make sure the whole fish is covered.
Add the wine to the baking tray and bake the trout for about 30 minutes, basting the trout a few times with the juices. The trout is cooked when the meat just pulls away from the bones.