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
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320