Roasted Rainbow Trout with Lemon and Thyme | Saveur
This simple whole-fish preparation, perfumed with lemon and parsley, highlights the sweetness of trout's flesh.
Ingredients
- 1 whole (2-lb.) rainbow trout or red snapper, scaled, gutted, and cleaned
- Kosher salt and freshly ground black pepper, to taste
- 3 sprigs thyme
- 2 sprigs flat-leaf parsley
- <sup>1</sup>⁄<sub>2</sub> lemon, sliced into thin rounds
- <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
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