Pan-roasted Trout

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.

Citrus Pan-Roasted Whole Rainbow Trout

AuthorJulie

Pan-roasted Trout

Yields1 Serving

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

1

Preheat 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.

2

Set 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.

Category

Ingredients

 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

Directions

1

Preheat 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.

2

Set 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.

Citrus Pan-Roasted Whole Rainbow Trout
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4 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!

  4. Tina
    September 10, 2022 at 1:31 pm

    The simplest food is ALWAYS the best, as long as the raw materials are the freshest and of the best quality. You cannot beat this recipe, only adapt cooking times according to the size of your fish. I serve it with a fresh cucumber salad and some tiny new potatoes, not over cooked. Homemade mayo goes well with this or, simply, some melted butter.

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