Herb stuffed trout recipe

Google+ Pinterest LinkedIn Tumblr +

  • Yield: 2 Servings
  • Total Time: 30 Minutes


  • 1 tablespoon solid cooking fat
  • 2 whole trout (about 450 g each), scaled and gutted
  • ½ teaspoon sea salt
  • 1 lemon, sliced into thin rounds
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
How to Make It
  1. Preheat the oven to 230°C.
  2. Coat the bottom of a baking dish with the cooking fat. Sprinkle the salt all over the inside and outside of the fish, and place them in the dish.
  3. Fill the cavity of each fish with a few lemon slices and a couple large sprigs of the herbs. Using the twine, tie a loop around the middle of each fish so that the contents stay inside. Alternatively, pin the thinnest part of each belly closed, using skewers or toothpicks.
  4. Roast for 15 minutes, or until the flesh flakes easily when tested with a fork.
  5. Serve whole, eating around the bones, herbs and lemon in the cavity.

About Author

Comments are closed.