Description
Baked whole fish is a healthy, easy, and fast option for dinner. Lemon and olives compliment the fish with savory and zingy flavors.
Ingredients
Scale
- 3 whole trout (about 2–3 lbs)
- salt and pepper
- pinch of cayenne
- pinch of oregano
- extra virgin olive oil
- 1 whole lemon, sliced thinly
- 12–15 olives, a mixed variety, sliced
Instructions
- Ask your fishmonger to scale, debone, and butterfly your fish for you. When you get home, check for additional bones by running your fingers over the filets. Use a tweezer to extract more bones, if desired.
- Rinse the inside and outside of the fish clean with cold water. Pat completely dry.
- On a large baking sheet lined with foil, open all three butterflied trout, skin side down, and season the insides with salt and pepper, cayenne and oregano. Drizzle a bit of olive oil onto each fish. Slightly overlap lemon slices on each filet, so that at least 3-4 fit on each. Divide your olives and portion an even amount on top of the lemon slices.
- Close the butterflied fish, and press down to ensure the lemons and olives are kept from spilling out.
- Bake at 325 degrees (F) for 20 minutes. The flesh should be firm and the skin dry and slightly browned.
Notes
When buying fish like trout, whose filets are smaller than, say, tuna, one fish can generally serve two people.
- Prep Time: 10 mins
- Cook Time: 20 mins