Cooking fish can be intimidating, but it doesn’t have to be. Citrus and herb-stuffed whole trout make an easy summer dinner. Because trout are smaller in size, they cook up fast and perfect every time in under 15 minutes.
Start with the freshest fish that you can find. Use your eyes and nose. The eyes should be clear, and the fish should smell like the sea. Keep things easy and ask your fishmonger to clean the fish for you. Just be sure to keep the whole fish intact, head to tail.
Once you are home, all you have to do is stuff the trout with lots of fresh herbs and bright citrus before roasting. The Wolf Gourmet Countertop Oven makes the cooking process effortless. Just place the fish on the rack set inside the sheet pan, so that the heat will circulate all around the fish. Then, roast in a hot oven, and when they are nearly done, pop them under the broiler for golden, crispy skin.
Keep things easy and ask your fishmonger to clean the fish for you. Just be sure to keep the whole fish intact, head to tail.Kitchen Notes
These herb-stuffed whole trout are good on their own and even better when served with a tangy, herbaceous sauce on the side.
Citrus & Herb-Stuffed Whole Trout
- 1 bunch of fresh chives
- 1 serrano pepper, partially seeded and minced
- 2 tsp honey
- 1 garlic clove
- ½ cup extra-virgin olive oil, plus more for drizzling
- 1 zest of a lime
- 2 limes juiced
- kosher salt
- freshly cracked black pepper
- 4 2 lbs small whole trout [about 1/2 lb or 227 g each], scaled and cleaned
- 1 meyer lemon, thinly sliced
- 1 blood orange, thinly sliced
- 1 large bunch of fresh cilantro
- 1 large bunch of fresh mint
- Special equipment: kitchen twine
- Pre-heat the oven to 450°F.
- Set aside a handful cilantro stems and chives to stuff the fish. Finely chop enough of the remaining chives until you have about 1 Tbsp. In a small bowl, combine the chopped chives, serrano pepper, honey and olive oil. Using a Microplane, grate the garlic into the mixture. Stir in the lime zest and lime juice. Season with salt and pepper.
- Prepare a sheet pan with an oven rack placed inside. Lay the fish on a large work surface covered with parchment paper. Season the cavity of the fish with salt and pepper. Stuff each fish with 3 slices of citrus and 2 or 3 stems of cilantro set aside earlier. Drizzle the outside of the fish with olive oil and season with salt and pepper. Lay a small handful of the remaining reserved chives and cilantro stems on top of each fish and secure with kitchen twine in 3 places.
- Transfer the fish to the prepared sheet pan. Roast the fish for 10 minutes, then turn on the broiler and roast for another 5-7 minutes, until crispy, golden and starting to char in some places. The internal temperature taken at the backbone should be 140°F.
- Transfer to a platter and scatter handfuls of torn cilantro and mint over the fish. Serve the sauce on the side.