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Trout Stuffed with Herbs and Garlic · Entreés

Trout Stuffed with Herbs and Garlic
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Cooking whole fish can sometimes seem like a daunting task (Is the fish fresh? Is it cooked through? Why is it staring at me?), but this recipe is so simple and delicious you’ll wonder why you haven’t done it before.  
serves 2

Ingredients

2 whole rainbow trout (1 to 1-1/2 pounds each), cleaned and gutted
2 tablespoons olive oil
1 lemon, thinly sliced
Herbs (dill, thyme, tarragon, parsley, or whatever you have on hand)
1 small onion, sliced thin in half-moons
3 cloves peeled garlic, finely minced
Salt and pepper to taste

 
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Trout Stuffed with Herbs and Garlic
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
2. Place the fish on the prepared baking sheet and coat the inside and outside in olive oil and salt and pepper.
3. Layer the lemons, onions, and herbs inside the cavity. They’ll stick out a bit but that’s OK. Any leftover herbs, lemon, or onions can be placed on top of the fish.
4. Roast the fish in the preheated oven for 10-15 minutes.  A good indicator of doneness is when the eyes turn white. Serve whole with some freshly squeezed lemon juice.

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