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Whole Rainbow trout seasoned and stuffed with lemon, pepper, and fresh parsley on tinfoil

Whole Roasted Rainbow Trout with Lemon and Parsley

Whole Roasted Rainbow Trout stuffed with lemons and parsley for an easy, elegant dinner.

Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 2 Whole Rainbow Trout gutted, cleaned
  • 2 tbsp Olive Oil
  • 2 Whole Lemons sliced into rounds
  • 1 tbsp Lemon Juice
  • 2 tbsp fresh Parsley minced
  • 6-8 sprigs fresh Parsley
  • Cracked Black Pepper to taste
  • Salt to taste

Instructions

  1. Preheat the oven to 450°F

  2. Wash your fish. Pat dry.

  3. Take your (sharpened) knife and, starting at the head, cut diagonally (from spine to tummy) along the side of each fish in cuts about 1/4 inch deep. Cut away from yourself with the blade facing the tail. Space your cuts about 1 inch apart as you move down the fish from head to tail.

  4. Flip the fish over and repeat.

  5. Combine olive oil, lemon juice, minced parsley, pepper, and salt.

  6. Spread the oil mixture over the exterior and interior of your fish.

  7. Close the fish. Stuff the cavity with the lemon round slices and parsley sprigs.

  8. Place in the oven for about 10 minutes.

  9. If you want your fish less crispy, cook another 5 minutes in the oven.

  10. If you want a crispy-skinned fish, turn off the oven and turn on the broiler. Broil the fish for about 5 more minutes to get a browned skin.

  11. Garnish with more sliced lemon and parsley and serve!