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Citrus Herb-Stuffed Whole Trout
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Citrus & Herb-Stuffed Whole Trout

For a quick and elegant dinner, consider a roasted whole fish like a trout. Because they are smaller in size, they cook up fast and perfect every time.
Course Main Course
Cuisine Italian, Mediterranean
Keyword blood orange, chive, cilantro, fish, meyer lemon, mint, serrano pepper, trout
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 263kcal
Author Evan Kalman


  • 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 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.


This post was created in partnership with Wolf Gourmet. Head over to the Wolf Gourmet Blog for my full post and recipe. All thoughts and opinions are my own.


Calories: 263kcal | Carbohydrates: 7g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 12mg | Calcium: 6mg | Iron: 1mg