Whole Roasted Trout

Name: Whole Roasted Trout
Prep time: 20 min
Total time: 40 min
Yield: 1 - 2 serving(s)
Ingredients: 1 lemon; 1 (1/2 lb) whole trout, cleaned and butterflied; 1 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 6 sprigs fresh thyme, divided, plus more for serving; 1/2 shallot, thinly sliced; 4 tsp. butter, sliced into pats; 1/4 c. walnuts halves

By Lena AbrahamPublished: Jan 15, 2021

Approved by the Delish Test Kitchen

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whole roasted trout filets on a white platter garnished with fresh thyme, roasted crushed walnuts, and roasted shallots charred lemons on either side of fish empty blue plate in bottom right corner

Lucy Schaeffer

Yields:

1 - 2 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

830

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Trout's delicate flavor is the perfect match for citrus and herbs, which is why we love to roast it whole, filling it with all our favorite aromatics. Encasing the fish in foil steams the fish, trapping in all that delicious, buttery jus.

Is roasting a whole fish harder than roasting fillets?

Not if you buy your fish cleaned and butterflied! Then all the work is done for you, no butchering necessary.

Can I eat the skin?

Since the fish is essentially steamed in this recipe, the skin won't be crispy. That doesn't mean you can't eat it, it just might not be as pleasant as the skin on a seared or grilled fish.

How many people does this recipe serve?

With a couple of hearty sides, 1 ~1 pound fish should serve two people well. If you're super hungry, or just feel like going all out, go for 1 fish per person instead.

Made this? Let us know how it went in the comment section below!

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Ingredients

Directions

1. Step 1Preheat oven to 425° and line your baking sheet with 2 layers of aluminum foil.
2. Step 2Cut lemon: cut ~⅓ of the lemon off in one piece, then cut 4 thin slices from the center (about another ⅓). Reserve all pieces.
3. Step 3Pat outside and inside of trout with paper towel, then rub entire fish with olive oil, and season all over with salt and pepper. Place skin side down on prepared baking sheet and add 3 thyme sprigs, then layer lemon slices and shallot slices on top of thyme, evenly dividing the shallots between the lemon slices. Top with 4 pats of butter and 3 more sprigs of thyme.
4. Step 4Close the fish, then fold up the top sheet of foil to enclose the fish in a packet. Add remaining lemon pieces cut-side down to the baking sheet.
5. Step 5Bake until fish is flaky and tender, 12 to 16 minutes depending on the size of your fish. To test, carefully open foil and check if the fish flakes with a fork.
6. Step 6When fish is ready, use a spatula to carefully transfer fish from foil to a large cutting board. Reserve foil filled with cooking juices and remove charred lemons.
7. Step 7Add walnuts to baking sheet and toast 4 to 5 minutes, until they are fragrant and have darkened slightly. When toasted, transfer to a clean cutting board and use the bottom of a dry measuring cup to gently crush the walnuts into smaller pieces. (Some irregularity is good for a variety of textures!)
8. Step 8Remove filling from trout, reserving shallots, and use a knife to separate trout fillets from the spine. Transfer fillets to serving plates, then scatter cooked shallots and spoon cooking juices over top. Garnish with more thyme, crushed walnuts, and some more black pepper. Squeeze charred lemons over fish and serve.