Baked Trout

Making Baked Trout

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1. Heat the oven to 190°C / 375°F. Rinse the trout and pat them dry inside and out.

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2. Mix the butter, parsley, garlic, salt and pepper. Spread it inside the cavities and add the lemon slices.

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3. Place the fish on an oiled tray and rub the skin with the olive oil. Scatter the almonds on the tray.

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4. Bake for 20 minutes until the flesh flakes and the skin is crisp.

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5. Serve with the toasted almonds and lemon wedges.

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Tips for Making Baked Trout

• Pat the skin dry for a crisp finish.
• Check the thickest part near the head.
• Serve whole at the table for a better presentation.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• New potatoes
• Green beans
• Cucumber salad
• Brown bread

Sides from the same cuisine on this site: Braised Red Cabbage, Duck Fat Roast Potatoes, Fried Bread.

Keeping and Reheating

Best eaten fresh. Keeps for 1 day in the fridge.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

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