Baked Trout
This is simple and quick recipe for foil baked whole trout using fresh herbs. It can taste especially tender and delicate, and can be served with steamed or sauteed vegetables on the side.
1 trout, whole or filleted
4 garlic cloves
salt and freshly ground black pepper
extra virgin olive oil
fresh parsley, basil, thyme, oregano, rosemary
lemons
4 garlic cloves
salt and freshly ground black pepper
extra virgin olive oil
fresh parsley, basil, thyme, oregano, rosemary
lemons
- Preheat oven to 350C
- Place the trout or fillets onto a large piece of foil (It should be large enough to wrap the fish in)
- Brush the foil with olive oil, then brush the fish with some oil
- Season fish with salt and freshly ground black pepper
- Finely chop the herbs with the garlic to make a herb/garlic pesto and sprinkle over the trout to cover completely. Or, if using whole trout, stuff into the cavity
- Arrange a few thin slices of lemon over the top and wrap the foil tightly, making sure to seal the edges
- Place in a baking dish or tray and bake in the oven until done. (Depends on the size of the fish, so use your judgement – it can take about 20 minutes on average)
- When cooked, remove from the foil, remove the lemon slices and drizzle some more olive oil over the top
- Garnish with parsely and serve with wedges of lemon
4th (of 5) movements from Schubert’s Trout Quintet – replete with cheerful trills and playful runs conjuring images of a trout at play – then dark shadows appear as the angler arrives on the scene. And I heard it in the Sherlock Holmes movie … Game of Shadows. (Don’t you think Jeremy Brett surpassed all other avatars of Holmes?).