This is a beautifully simple recipe for cooking whole trout which when available is an exquisite eating fish.
Yield: 12
Ingredients
- 1 Red onion
- 4 Tomatoes
- 1 Lemon
- 1 bunch Fresh dill
- 1 bunch Parsley
- 3 tbsp Olive oil
- 1 x 1.5 kg Trout
- Sea salt
- Black pepper
- 50 g Unsalted butter
Method:
- Preheat the oven to 180 °C.
- Finely slice 1 onion, 4 ripe tomatoes and a whole lemon.
- Roughly chop the entire bunches of dill and parsley.
- Drizzle some olive oil over a large baking dish or sheet. Scatter ⅓ of the sliced tomato, lemon and herbs over the oil.
- Place the trout on the baking dish. Season the skin and cavity with sea salt and black pepper.
- Place another ⅓ of the sliced tomato, lemon and herbs into the fish cavity. Top with the remaining ⅓ over the top. Arrange a few slices of tomato around the trout.
- Dot the top of the fish with 50 grams of butter and drizzle with 2 tablespoons of olive oil and a twist of black pepper.
- Roast the trout in the preheated oven for 25 minutes, until just cooked through.
- Serve whole on a large serving plate.
Call for availability / Purchase at our Noosa store. (*when available)
Recipe via www.cook.me
