Heat up the oven to 160°C.
Rinse the trouts under cold water and fill them with two spoonfuls of parmesan and one spoonful of parsley.
Place the fish in a roasting pan, drizzle with a little oil and sprinkle with salt, with one spoonful of Parmesan cheese and with half a spoonful of parsley.
Put in the oven for 30 minutes or until golden brown.
For the emulsion: mix the finely chopped parsley with two spoonfuls of extra-virgin olive oil. Garnish the plate with the emulsion, lay the trout on the plate and serve.