Whole Roasted Rainbow Trout

Ingredients

• 2 whole dressed rainbow trout (about 10–12 oz each), rinsed and patted dry (Superior Foods Featured Item: #32248 – Black Pearl Seafoods)
• 1 lemon, thinly sliced (plus wedges for serving)
• 8 sprigs fresh dill
• 8 sprigs fresh parsley
• 20 shoots fresh chives
• 6  herbed shallot butter dollops, (Superior Foods Featured Item: #47218 – Butterball Farms)
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• Olive oil, for brushing

Preparation

1. Preheat oven to 425°F and line a sheet tray with parchment or lightly oil a baking dish.
2. Make shallow scores on both sides of the fish. Lightly season the cavity of each trout with salt and pepper.
3. Divide the lemon slices, dill, parsley, and chives between the two trout cavities. Nestle 3 herbed shallot butter dollops into each fish. Truss each trout a few times with butcher’s twine to keep contents inside.
4. Place the stuffed trout on the prepared tray. Lightly brush the outside with olive oil and season with a touch more salt and pepper.
5. Roast for 18-22 minutes, or until the flesh is opaque and flakes easily and the skin is blistered and somewhat crisp.
6. Serve immediately with lemon wedges, any melted herb butter spooned over the top, and any extra chopped herbs, if desired.

Tips

This recipe works beautifully on the grill as well — cook over medium heat with the lid closed, about 5–6 minutes per side.