Whole Baked Trout stuffed with fresh herbs and lemon, drizzled with olive oil and baked in a hot oven so it’s crisp on the outside and moist inside. This is one of the easiest recipes in the world, but tastes great! The flavors bake right into the fish from the inside, and because the fish is whole, it’s so moist. We loved it —the fish was fresh tasting and perfectly cooked.
2 whole rainbow trout of about 2lb’s in weight
2 lemons, sliced
Juice of 1/2 lemon
Salt and black pepper
1 bunch green onion, chopped
1 bunch fresh dill, chopped
Preheat oven to 450 F.
Rinse the fish and pat dry.
Combine chopped green onions and fresh chopped dill in a small bowl.
Open out the fish and sprinkle the salt and black pepper inside of each trout. Spread half of the dill mixture inside each trout and sprinkle with lemon juice. Arrange a row of lemon slices on top of the dill mixture, drizzle with olive oil and then fold the fish closed.
Make shallow diagonal cuts through the skin of the trout. Drizzle olive oil onto the skin of the trout. Insert lemon sliced into the cuts and then sprinkle with salt and fresh cracked pepper. Place the fish on a baking rack and bake for about 20-25 minutes and then finish under the broiler for extra crispy skin.
Serve right away with a wedge of lemon and new potatoes. If you like you can cut off the head just before serving.
Notes: This fish can be prepared ahead of time and refrigerated until you ready to cook
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