Baked Aromatic Trout

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Baked Aromatic Trout

 

Super easy, super delish Whole Fish Recipe

I try to incorporate fish into my diet, but sometimes the whole thing can get a bit boring…fry it, bake it, broil it, poach it? After a while, seems to all taste the same.

 

The fish does need to marinate in the refrigerator for from 2 – 4 hours in order to absorb all the lovely herbs and lemon flavors.

 

Putting on my thinking cap, I thought that by infusing it with some aromatics, then doing a quick fry to brown the skin, and a quick finish in the oven might work… and it did. This Baked Aromatic Trout has such lovely flavor and texture. This dish could also be made with Brazino or whole sea bass;  also eco-friendly fish.

I say 20 for the time, but that’s the active time. The fish does need to marinate in the refrigerator for from 2 – 4 hours in order to absorb all the lovely herbs and lemon flavors.

 

A video of Aromatic Baked Trout 

 

 Baked AromaticTrout

Ingredients

  • 2 large trout, cleaned and head removed if desired (I desire)
  • 3 fresh bay leaves, torn
  • 4 large sprigs fresh thyme
  • 8 - 10 sprigs fresh Italian parsely
  • 4 sprigs lemon verbena or basil, or both
  • 1 lemon, halved and thinly sliced
  • 9 tablespoons fruity extra virgin olive oil, plus more to drizzle (optional - the drizzle part, not the other part)
  • salt and freshly ground pepper
  • 1/4 cup flour, or as needed
  • Chopped fresh Italian parsley, for garnish (optional)
  • Fresh lemon wedges, (also optional)

Method

Step 1

Place half the herbs and lemon slices in the bottom of a shallow patter or baking dish. Season the fish with salt and pepper, inside and out, drizzle 3 tablespoon of olive oil inside and out. Place the remaining herbs and lemon slices over the top of the fish and inside the cavity See Photo. Cover with plastic wrap and refrigerate for at least 2 hours and up to 6.

Step 2

Preheat oven to 400º F. Remove the fish from the refrigerator; discard the herbs and lemon slices. Pat fish dry. Put flour on a shallow platter; season with salt and pepper; dredge the fish on both sides.

Step 3

Heat the remaining 3 tablespoons olive oil in an ovenproof skillet large enough to hold the fish; when hot, add fish and brown on both sides. Place the skillet into the oven and bake, about 10 minutes or until the fish is cooked.

Step 4

Drizzle with additional olive oil; top with chopped parsley and serve with lemon wedges, if desired.

 


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Nutritional Info

This information is per serving.
  • Calories (skinless)
    415
  • Protein
    21g
  • Carbohydrate
    6g
  • Dietary Fiber
    trace
  • Cholesterol
    57mg
  • Sodium
    293mg
  • Fat
    34g (5g Sat, 23g Mono, 4g Poly)

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