Whole Grilled Trout

IMG_7391I really like cooking fish whole. There is something special about seeing the entire thing you are about to eat. Some people are squeamish eating something that still has it’s head on, but I think that’s a touch naive. Where do they think the meat came from? I understand the blissful ignorance but don’t abide by it.

For me, the flavour and texture of on the bone meat and fish cannot be beat. While the taste is superior, the cooking times are definitely more important. Even slight overcooking is immediately evident and remember that the dish will continue to cook after you have taken it off the heat. With that in mind, I always err on the side of caution and would rather undercook than over. Burnt can never be undone, but you can easily return something to the heat. Once cooked, you want the fish to easily pull away from the bones and flake. Properly cooked, the trout will readily come off the bone and you shouldn’t have to keep too sharp and eye out for bones. That being said, I probably wouldn’t serve this to young children.

IMG_7338Serves 1-2

  • 1 whole trout cleaned and de-scaled (my fishmonger did the cleaning and de-scaling bit)
  • 1/2 onion finely sliced
  • 1 lime
  • olive oil
  • salt
  • pepper
  • butterIMG_7343 IMG_7346IMG_7354IMG_7359IMG_7360IMG_7372IMG_7376IMG_7399
  1. Preheat your oven to as high as it will go on the broil/grill setting.
  2. Pat the trout dry (both inside and out) with paper towel.
  3. Finely slice the onion and half the lime.
  4. Drizzle some oil into a roasting tin for the fish to sit on. This will stop the skin from sticking to the pan.
  5. Rub the fish (both inside and out) with olive oil.
  6. Generously salt and pepper both sides of skin.
  7. Stuff the fish with as much of the onion and lime as you can. Don’t worry if it all doesn’t fit, sprinkle the excess around the fish.
  8. If you want, add some other veggies to be charred along with the fish. Frozen peas or corn would work, as would tomatoes or peppers. I part cooked some broccoli and added that.
  9. Dot the top of the trout with butter.
  10. Roast the trout for 6 mins. Flip it over, and roast for another 6.
  11. Squeeze the remaining lime juice over the fish.
  12. Serve with some sautéed potatoes.
  13. Enjoy :)
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