Roasted Whole Trout With Lemon and Herbs

Whole Roasted Trout-1-10 As this is the first recipe that I’m sharing with you in 2014, it only seems natural to choose my favorite kind of recipe – simple, quick and healthy. Seafood is such a great option for both easy weeknight dinners and special occasions too.

I was grocery shopping one afternoon when Sergi called me to let me know that he would be home late from work that day. As I was passing the fish counter, I noticed these beautiful whole trout catching my attention. I knew this would be the perfect meal for that night. I could whip it up very quickly when he finally came home and it would be on the table in no time, which is a good thing, since we were both famished. Also, we don’t like to eat anything too heavy late at night,  so this light and aromatic dish was exactly what we needed.

Simple recipes are sometimes the very best in taste as well. The main ingredients really shine. In this case the trout is juicy and tender and is permeated all the way through with the aromatic essence of herbs, lemons, garlic and onions. Served simply with olive oil and freshly squeezed lemon juice, I tell you, it made my tastebuds sing. Serving seafood whole is such a beautiful and elegant presentation. How about serving this on a date night or even when you have company? Everybody will be so impressed and you only have 5 minutes of prep and the rest is up to the oven.

Ingredients:

2 whole trout, 10-12 oz each, cleaned and gutted

salt, pepper

1 Tablespoon olive oil

1 lemon, sliced

1-2 garlic cloves, sliced

1 small onion, very thinly sliced

fresh dill and parsley

Whole Roasted Trout-1-12 Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Make diagonal slashes on both sides of the fish. Whole Roasted Trout-1-14 Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well. Whole Roasted Trout-1-16 Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.  Whole Roasted Trout-1-18

Whole Roasted Trout-1-20 Rub the olive oil over the top surface of both fish.  Whole Roasted Trout-1-22 Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places.

Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice. Whole Roasted Trout-1-6

Whole Roasted Trout-1-8  We ate our trout with mashed potatoes and a simple tomato salad. I couldn’t help breathing in the amazing aroma of this dish.  Whole Roasted Trout-1-4

Whole Roasted Trout-1-2

 

Roasted Whole Trout With Lemon and Herbs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 2 whole trout, 10-12 oz each, cleaned and gutted
  • salt, pepper
  • 1 Tablespoon olive oil
  • 1 lemon, sliced
  • 1-2 garlic cloves, sliced
  • 1 small onion, very thinly sliced
  • fresh dill and parsley
Instructions
  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
  2. Make diagonal slashes on both sides of the fish.
  3. Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
  4. Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
  5. Rub the olive oil over the top surface of both fish.
  6. Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.

 
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Comments

  1. Robert says

    Thanks for the excellent recipe! It was my 1-year old daughter’s first experience with fish and she really loved it.

  2. Shelly says

    Love trout! Can i use the same recipe if I have trout filets? Rather than stuffin the cavity, I would layer everything on top? Can’t wait to try it!

  3. Shelly says

    Can I use trout filets rather than the whole fish? I love trout and this looks like a fantastic, fresh and healthy way of preparing it. Can i layer the ingredients on the filets rather than stuffing the cavity of the whole fish? Also, what do you put into your simple tomato salad? Thanks in advance!

    • says

      That would be a different recipe, Shelly. I would recommend mincing the herbs finely and topping the fish with them instead of using the whole herb leaves. Also, you would have to be very careful not to overcook the fish, since the fillets are so thin, it’s very easy to overcook them.
      For the tomato salad, I use tomatoes, olive oil, salt, pepper, fresh herbs. Sometimes I add a bit of vinegar to the salad as well, such as balsamic. If I have cucumbers on hand, I add them too.

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