Herb & Citrus Roasted Trout

Trout (2)Ever since we went to Portugal three years ago, Val can’t stop raving about how fish should be grilled/roasted as a whole. Apparently it was that good in Portugal. Well, unfortunately, I cannot attest to that statement, as at the time of our trip I was seven weeks pregnant and extremely nauseous 24/7.

Anyway, this is NOT an attempt to compete with Portuguese restaurants and their freshly grilled daily catch. This is sort of a tribute to that supposedly insanely delicious fish my husband cannot forget about after three years.
This roasted trout is a foolproof recipe, which is way too delicious and way too simple to prepare. Give it a try!Trout (4)
 
Ingredients:
  • 2 whole trout, cleaned and gutted
  • 1 lemon, sliced
  • 1 blood orange, sliced
  • Fresh herbs of your choice (such as dill, parsley, cilantro, rosemary, oregano)
  • Salt
  • Pepper
  • Extra virgin olive oil
Trout (3)
Directions:
  1. Preheat over to 425°F. Drizzle olive oil all over the pan surface, if using cast iron pan. If using regular baking pan, line it with parchment paper.
  2. Rinse and pat dry the fish and sprinkle with salt and pepper inside and out. 
  3. Stuff the cavity with a few slices of lemon and orange, and a few sprigs of each herb you are using.
  4. Lay the fish on the pan and drizzle some olive oil on top. Arrange the leftover lemon and orange slices on and around the fish.
  5. Roast in the hot oven for anywhere from 20 to 30 minutes, depending on the size of fish.
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Herb & Citrus Roasted Trout
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 whole trout, cleaned and gutted
  • 1 lemon, sliced
  • 1 blood orange, sliced
  • Fresh herbs of your choice (such as dill, parsley, cilantro, rosemary, oregano)
  • Salt
  • Pepper
  • Extra virgin olive oil
Instructions
  1. Preheat over to 425°F. Drizzle olive oil all over the pan surface, if using cast iron pan. If using regular baking pan, line it with parchment paper.
  2. Rinse and pat dry the fish and sprinkle with salt and pepper inside and out.
  3. Stuff the cavity with a few slices of lemon and orange, and a few sprigs of each herb you are using.
  4. Lay the fish on the pan and drizzle some olive oil on top. Arrange the leftover lemon and orange slices on and around the fish.
  5. Roast in the hot oven for anywhere from 20 to 30 minutes, depending on the size of fish.

 

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