Easiest Way to Make Sea Trout

Herb-Stuffed Baked Trout

Sea trout populations in norway are struggling, and only 20 per cent of them are classified as being in good or very good condition.

Recipe Summary Herb-Stuffed Baked Trout

This is a lovely aromatic dish of trout, baked whole with fresh herbs and lemon slices. You can use whatever herbs you like but fresh dill, parsley, and rosemary work well.

Ingredients | Sea Trout

1 whole trout - cleaned, rinsed, and patted dry

2 tablespoons olive oil

salt and freshly ground black pepper to taste

3 sprigs fresh parsley, or to taste

4 leaves fresh sage, or to taste

3 sprigs fresh dill, or to taste

1 lemon, thinly sliced

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.

Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.

Substitute a lime for the lemon, if desired.

Info | Sea Trout

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Herb-Stuffed Baked Trout

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Sea Trout / Within these pages you will find fishing reports from various rivers (teifi, towy, dovey etc), fishing tips, fly patterns, sea trout fishing advice and more from likeminded.