Whole baked Trout

Any time I am near a lake, I enjoy buying a freshly caught whole Trout to bake at home. This is an easy, quick and healthy recipe!

First, buying the right fish. Some quick tips:

– the eyes should be clear and bright. Fish with dull eyes are generally still safe to eat but are not fresh!
– the skin should be shiny and metallic and not dull looking
– get your nose into it! A fresh fish should not smell “fishy” at all. It should smell like the ocean!
– check for deep red (fresh) gills if possible
– and where possible, try to buy locally caught fish from a reputable market. These will of course be the freshest!

 Preparing the fish at home:

Rinse your fish inside and outside under cold running water and set aside.

Preheat oven to 200 degrees Celsius (400 Fahrenheit)

Slice organic lemons (which are not waxed or sprayed with chemicals) and wash fresh Thyme sprigs. You can also use Rosemary or any fresh herb of your choice. The key here is to use fresh herbs! (golden rule: never use dried herbs in glass jars!)

Lay the washed fish on a parchment paper lined baking tray

Stuff fish with sliced lemons and sprigs of thyme or rosemary. Season with course salt and pepper. Drizzle with Olive Oil.

Lay a few baby cherry tomatoes and garlic knobs on the tray to bake along-side the fish. Sliced almonds can also be a nice addition.

Make sure the oven is hot when you slide your fish in.

Bake at 200 degrees Celsius for roughly 15 to 20 minutes (depending on the size of the trout). Overcooking will dry the fish out.

Serve immediately with a simple tossed salad, vegetables or potatoes & enjoy!

Passports & Pamplemousse Baked Whole Trout

Passports & Pamplemousse Baked Whole Trout

Passports & Pamplemousse


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