Baked Whole Trout with Herbs Lemon

The Baked Whole Trout with Herbs Lemon has become a cherished dish in my home, especially during the spring months when the fish is fresh and the herbs are bursting with flavor. I remember the first time I attempted this recipe; I was intrigued by how simple yet elegant it seemed. The aroma of the fresh trout and herbs wafting through the kitchen was irresistible, and the vibrant colors of the lemon and dill made the dish visually appealing. It felt like a celebration of spring, and I couldn’t help but feel proud as I served it to family and friends.

Gathering around the table, sharing stories and laughter while enjoying the Baked Whole Trout with Herbs Lemon, created an atmosphere of warmth and connection. It was a moment that reminded me of the importance of good food and good company. Each bite was a delightful combination of flaky fish, zesty lemon, and fragrant herbs, making it a standout dish that I couldn’t wait to share again. Every time I make this recipe, it brings back those joyful memories, and I’m always eager to recreate that magic for others.

As the seasons change and spring brings its bounty, I find myself drawn back to this Baked Whole Trout with Herbs Lemon. It’s more than just a meal; it’s a reminder of the beauty of simplicity and the joy of cooking. Whether it’s a special occasion or just a weekday dinner, this dish never fails to impress.

FAQ

Conclusion

The Baked Whole Trout with Herbs Lemon is a fantastic way to showcase fresh ingredients and bring a touch of elegance to your dinner table. It’s not just a meal; it’s an experience, evoking the scents and flavors of spring. So, why not try this recipe tonight? You’ll love how easy it is to prepare and how delicious it tastes!

Baked Whole Trout with Herbs Lemon

The ultimate comfort food, Baked Whole Trout with Herbs Lemon is packed with flavor, light, and perfect for a simple weeknight dinner. The fresh herbs and zesty lemon bring out the fish's natural taste, making every bite a joy. Treat yourself to this delightful dish tonight and let it brighten your table!

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole trout
• a few sprigs dill
• a few slices lemon
• as needed extra virgin olive oil
• to taste salt
• to taste pepper
• 700 gms new potatoes
• 1 small fennel bulb finely sliced
• 6 to 8 radishes
• 3 spring onions finely sliced
• 2 Tbsp baby capers or regular capers chopped
• a small handful dill finely chopped (reserve a little for serving)
• ¼ cup mayonnaise good quality
• ¼ cup crème fraiche
• 2 tsp caper brine
• 1 Tbsp fresh lemon juice

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Chef's Knife

Method

 

1. Preheat the oven to 180C/350F and line a baking sheet with baking paper.
2. Season the inside of the trout with salt and pepper, and stuff it with a few sprigs of dill and parsley. Layer a few slices of lemon in the fish.
3. Drizzle the olive oil over the fish to coat it evenly. Season the outside well with salt and pepper.
4. Roast uncovered for 22 to 28 minutes, depending on the size of the fish; a 900gms fish takes about 22 minutes.
5. Once cooked, place the trout on a serving platter and carefully butterfly the fish, removing the central spine bone and any small bones.
6. Drizzle with more olive oil and pan juices, add the cooked lemon slices, and season with more salt and pepper. Scatter some dill leaves or parsley for garnish.
7. Boil the new potatoes until knife-tender, then drain and let them cool before slicing in half.
8. For the dressing, whisk together the mayonnaise, crème fraiche, caper brine, fresh lemon juice, and adjust the seasoning.
9. Toss the sliced potatoes with the fennel, radishes, spring onion, capers, herbs, and dressing before serving alongside the baked trout.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to two days.
• Freezing: It’s best not to freeze cooked fish as it can alter the texture.
• Pairing: This dish pairs wonderfully with fresh salads or steamed vegetables.
• Variations: Feel free to experiment with different herbs like thyme or rosemary.
• Serving: Serve with additional lemon wedges for extra zest.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.