Baked Whole Trout

  • 2 whole trout, cleaned and gutted
  • 2 tablespoons olive oil
  • 1 lemon, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes for some heat
  • Lemon wedges for serving

Preheat your oven to 375°F (190°C). Make sure the trout is cleaned and gutted. Rinse the fish under cold water and pat dry with paper towels.

Score the skin of the trout with a few diagonal cuts on both sides. This helps the seasonings penetrate and adds an appealing presentation.

Rub the inside and outside of each trout with olive oil, ensuring an even coating. Season the inside and outside of the fish with salt, black pepper, paprika, dried thyme, and dried oregano.

Sprinkle minced garlic and lemon zest inside the cavity of each fish. Stuff the cavity of each trout with lemon slices. This not only adds flavor but also keeps the fish moist during baking.

Sprinkle chopped fresh parsley over the trout. This adds a burst of freshness to the dish. If you like a bit of heat, sprinkle red pepper flakes over the trout. Adjust the quantity based on your spice preference.

Place the seasoned trout in a lightly oiled baking dish, making sure they are not crowded. This allows them to cook evenly.

Bake in the preheated oven for approximately 20-25 minutes or until the flesh is opaque and easily flakes with a fork.

Carefully transfer the baked trout to serving plates. Garnish with additional fresh parsley and serve with lemon wedges on the side.