Baked Whole Trout

One of my kids recently turned 17. I know, I know… and yes that makes me feel a bit old to some degree, but yet I still feel like I’m 17 sometimes as well. When asked what he wanted to do for his birthday, the answer was a simple ‘hang out with family and grill out’. I’m a fan of that. So I figured I would come up with a menu that I knew he would love; everything from grilled Filipino meats, to Filipino pancit, and a few other things in between. As I was getting some of the ingredients, I figured I would throw in some whole trout, and something that I thought I would make on his birthday, probably on the smoker, but it ended up being too much work, and I had to use that trout the day I purchased it. Let’s call it a prelude to his birthday.

So instead of smoking the trout, I decided to stuff it and bake it whole. Wow was this baked whole trout not only super delicious, but really easy to make.

Baked Whole Trout Recipe
Baked Whole Trout Recipe

Let’s get started.

Ingredients:

  • 3 whole trout, gutted and rinsed
  • 1 whole lemon, thinly sliced
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup Italian leaf parsley, chopped
  • 2 tbsp olive oil

baked-whole-trout-ingredients

That’s it. Pretty simple. But do not stop there if you don’t want to. Feel free to use other fresh herbs, garlic, or butter inside if desired. Me, I wanted simple and to taste more of the fish.

Start by rinsing your fish and patting the inside and outside dry.

Using your knife, make a few slits on top of the skin, working from the top to the bottom.

Season the inside of the fishes with salt and pepper, and lay thinly slices of lemon inside of each one. Take some of the chopped parsley and add to the inside of the fishes as well. Take any remaining salt and season the outside of the fish.

Drizzle the olive oil over the fish, and place onto a parchment paper lined baking sheet. Take any remaining lemon and place onto the baking sheet to be squeezed over the fish after cooking.

Place into a 425 degree preheated oven and cook for about 20 minutes. The skin should crisp up a bit and the fish should be nice and moist.

Plate and serve, squeezing any additional lemon juice onto the fish.

The end result is great. It’s an awesome presentation on the table and gets everyone involved. Are there bones? You bet, so this is always a great exercise in how to remove bones, and playing caution when removing the filet from the bone.

The trout is super light, moist, and really refreshing to eat. Everyone enjoyed the trout, and something different than smoking it on the smoker. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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