Pan-roasted Trout


Guys! I survived Stampede. What a week – so much to tell. And somehow now we’re fully immersed into summer. Heading to the coast is still altogether too far away, so I’m pretending to camp here – I have an open flame in my kitchen, after all. And a grill, and some good cast iron.

trout 1

For now, I’ll just pretend I went fishing.

Pan-roasted Trout
Pan-roasted Trout

Citrus Pan-Roasted Whole Rainbow Trout


July 13, 2015

  • Makes: Serves 4.


1 lb. whole rainbow trout

salt and pepper

thin slices of orange and/or lemon

a few sprigs of thyme, parsley, dill or other herbs

olive oil


1Preheat the oven to 400°F. Rinse and pat the trout dry inside and out with paper towel and season with salt and pepper. Stuff thin slices of orange and/or lemon and a few sprigs of fresh herbs inside the cavity and cut a few slits in the skin on top.

2Set a heavy, ovenproof skillet over medium-high heat and add a generous drizzle of olive oil. Once hot, place the fish in the pan, drizzle with olive oil and cook for 3-4 minutes; if you like, add a few extra slices of lemon or orange to the pan before sliding it into the oven. Cook for 15 minutes, or until firm to the touch.


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3 comments on “Pan-roasted Trout

  1. Moira
    July 14, 2015 at 9:25 am

    We did a version of this on Canada Day, drizzled with a chimichurri sauce! Whole fish is the bees knees – I never get tired of it 🙂

  2. Laurie from Richmond
    July 14, 2015 at 11:42 am

    I love it!

  3. I love dinners
    July 16, 2015 at 12:28 am

    Was it tasty?))) Julie thank you for the article!

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