Baked Whole Rainbow Trout with Shallots, Herbs, and Jalapeño

This Baked Whole Trout with Shallots, Herbs, and Jalapeño is so moist, succulent, and flavorful. It is also amazingly easy to make.

When I was growing up, our family used to take summer vacations at Lake Tahoe, usually renting a house on the lake. One memory that stands out for me is my dad taking us kids fishing at a Lake Tahoe trout farm. 

We weren't a camping family by any stretch of the imagination, so this was my first experience with fishing. We barbecued the fish that we caught, and it was amazing. Trout was actually the first fish (besides fish sticks, which I hated) I was willing to try, probably because I caught it myself.

It's been a long time since I've had trout, and I'm not sure why, because it is one of the most flavorful fish dishes, and is relatively inexpensive. As an oily fish, it also stays very moist.

This fish would be perfect for an amazing elegant dinner for four. You can assemble them earlier in the day, and then bake them about 20 minutes before serving. You can always cut off the heads if you're worried about freaking out your guests. Mr. Kitchen was a little squeamish at first, but he luuurved this trout.

This month, the Fish Friday Foodies are making whole fish. This was the first time I've ever prepared whole fish, and I'm hooked (no pun intended). After the recipe, check out what the rest of the Fish Friday group created using the Whole Fish theme.

Baked Whole Rainbow Trout with Shallots, Herbs, and Jalapeño Recipe

Yield: 2 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This Baked Whole Trout with Shallots, Herbs, and Jalapeño is so moist, succulent, and flavorful. It is also amazingly easy to make.

Ingredients

• 2 very fresh whole rainbow trout (about 8 to 10 ounces each) cleaned and butterflied (ask your fishmonger) with the head and tail left on
• 1 large shallot, finely chopped
• 2 tablespoons chopped parsley
• 1 tablespoon dried dill weed (or 2 tablespoons fresh dill weed)
• 1 tablespoon minced thyme leaves
• 1/2 jalapeño, seeded and finely chopped
• 4 tablespoons lemon juice
• Coarse sea or kosher salt and freshly ground black pepper
• 12 to 18 thin lemon slices (depending on the size of the lemon)
• 4 tablespoons olive oil

Instructions

1. Preheat the oven to 425 degrees F with a rack placed in the middle of the oven. Line a baking sheet with parchment paper and place the trout on the paper.
2. In a small bowl, stir together the shallot, parsley, dill, thyme, and jalapeño. Add some salt and freshly ground black pepper.
3. Open up the butterflied trout and spread half of the shallot/herb/jalapeño mixture onto one half of each trout, and lay lemon slices in a single layer over the herb mixture. Fold the trout closed.
4. Lay more lemon slices over the top of the fish in a single layer. Sprinkle with sea salt and freshly ground black pepper. Drizzle with the olive oil.
5. Bake the trout for 15 to 18 minutes, depending on the size of the fish. Turn on the broiler, and broil the fish until the fish and lemons are slightly charred. The fish should flake easily when it is done.

Nutrition Facts

Calories

791

Fat (grams)

51 g

Sat. Fat (grams)

8 g

Carbs (grams)

11 g

Fiber (grams)

3 g

Net carbs

8 g

Sugar (grams)

3 g

Protein (grams)

72 g

Cholesterol (grams)

197 mg

https://www.karenskitchenstories.com/2016/04/baked-whole-rainbow-trout-with-shallots.html

Karen's Kitchen Stories

trout, fish

main course

American

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Inspired by The View from Great Island.