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Lilly’s Table

 
 
© Lillys-Table.com Photo of Whole Roasted Trout
 

Tags: Gluten-Free Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Whole Roasted Trout

 

Rainbow Trout is a delightful, elegant fish that until recent years dominated the waters of the American rivers & creeks. Today they are one of the most sustainably farm raised fish. See more information at seafoodwatch.org. Cooking the fish whole requires little preparation and it roasts for only 10-15 minutes, making this a quick week night dish. I do understand, there is something intimidating about a whole fish. It has these eyeballs, bones, cheeks, skin… it is hardly the plastic wrapped fillets we have become used to. First, if you do not enjoy cleaning and gutting a fish, have your fish monger take care of ‘dressing’ it. They can also butterfly it where they remove the spine and bones, while leaving the skin & head on. If the spine remains, it is easiest to just roast the fish with it in and afterwards simply pull out the spin and most of the bones will come with it.

Ingredients

  • 2 farm-raised trouts, whole, dressed or butterflied
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon salt, kosher or sea salt
  • 1 clove garlic, finely minced & mashed with the salt
  • 1 pinch black pepper, fresh

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 450.

Thinly slice half of the lemon. Juice the other half.

Smash the garlic clove and mince it up with the salt, which will release more of its juices and flavors.

Whisk and mash together the garlic, olive oil, and lemon juice. If you have a mortar & pestle this is a fun place to use it.

Open up the trout in a roasting pan. Rub the garlic into the flesh and rub a bit of the olive oil over the skin on both sides- especially the side that is against the pan to help it not stick. Stuff the lemon slices into the open trout and fold over. If you have any fresh herbs, stuff them in there as well.

Place in the oven for 8 minutes. Check, using a fork to flake the flesh. Continue baking for 2-6 more minutes as needed for the size of your fish.

Remove and fillet table side. To fillet, push aside the lemon slices and cut into the spine where it reaches the head, pull it out gently and firmly until the spine and bones loosen away from the cooked flesh.

Enjoy! Try the skin, if you haven’t- it is tasty, edible, and full of nutrients, too!