Roasted Rainbow Trout with Lemon and Thyme
This simple whole-fish preparation, perfumed with lemon and parsley, highlights the sweetness of trout's flesh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Butcher's twine
- Aluminum foil
- Baking sheet
- Spatula
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 whole (2-lb.) rainbow trout or red snapper, scaled, gutted, and cleaned
- Kosher salt
- freshly ground black pepper
- 3 sprigs thyme
- 2 sprigs flat-leaf parsley
- 1⁄2 lemon, sliced into thin rounds
- 1⁄4 cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
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