Make Roasted Whole Trout with Lemon and Herbs
There’s something about bringing a whole fish to the table that instantly makes dinner feel special—and for Rosh Hashanah, it carries special meaning, traditionally symbolizing abundance and the hope for a year filled with blessings.
Our Roasted Whole Trout with Lemon and Herbs (recipe below) is also incredibly simple to make. Start with our whole trout, season generously with sea salt and freshly ground black pepper, then fill with fresh Italian parsley, thyme and rosemary.
A brush of extra-virgin olive oil helps the outside become beautifully crisp as the trout roasts in a hot oven, while all those fresh herbs gently flavour the fish from the inside.
And that’s really all it needs.
Bring the whole trout to your table surrounded by fresh herbs and plenty of lemon wedges for squeezing over top. Sometimes the most beautiful holiday dinners are also the simplest. Enjoy!
Grilled Whole Trout with Lemon and Herbs
4 whole (12-ounce) Summerhill trout, heads and tails intact
1 cup fresh herbs, flat-leaf Italian parsley, thyme and rosemary, roughly chopped
1 teaspoon sea salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
Lemon wedges, to serve
Preparation
Rinse trout under cold water and pat dry.
Season exterior and cavity of each fish with salt and pepper. Stuff herbs generously in cavity of each fish, with herbs sticking out. Brush with olive oil and tie with kitchen twine.
Place stuffed fish on a parchment-lined 425°F preheated oven, and bake for 5-6 minutes per side, or longer for a crispy exterior. To serve, layer with fresh herbs and lemon wedges.
