Roasted trout

Recipe from: 11 May 2015
recipes, fish, trout, roast

Ingredients 13
Servings 1
Minutes 00:20


Serving Change
  • 1
    whole trout (gutted)
  • 2
    red onions
  • 4
    whole tomatoes
  • 1
    whole aubergine (1 pack baby aubergine if available)
  • 5
    whole courgettes
  • 150
    white wine
  • 50
    lemon juice
  • thyme
  • fresh dill
  • 4
    garlic cloves
  • salt and pepper
  • lemon juice
  • 1
    olives (or 1 tablespoon tapenade)



Heat your oven to 200°C and get water on the boil.

Prep your vegetables: firstly, cut your aubergine into quarters making sure they are equal sizes, then cut your onions into quarters and the halve those quarters once again to make onion petals, then slice your courgettes 1cm thick.

Rince any excess blood or scum off the trout, rub the out side of the trout with some salt, pepper and olive oil. Season the inside of the trout with salt, pepper, dill, lemon juice and soya sauce. Place the garlic cloves and half a handful of thyme sprigs on the inside of the trout. Place it on a roasting tray and roast for 15-20 minutes.

While the trout is roasting, blanch and refresh your tomatoes, remove the skin, cut into quarters and remove pulp to make petals. Heat a pan with some oil, add your onions to the pan and sweat. Add the rest of the vegetables and add just enough water to cover the base of the pan to steam the veg (we don’t want to brown the vegetables).
Add the chopped olives or tapenade and season with salt, pepper and a touch of lemon juice. Add more water if the pan gets dry or the vegetables aren’t cooked. Steam until all vegetables are cooked through. Mix in the tomato petals after cooking the other vegetables.

After 15 minutes of roasting the trout, you must keep a very close eye on it, if the trout flakes easily then it's ready. When the trout is done, remove it from the roasting tray and deglaze the tray with white wine and lemon juice. Add the deglazed liquid to a pan, cook out the wine and whisk in butter (small pieces at a time) until it is a creamy texture. Finish sauce with salt, pepper and a touch of soya sauce.

Make sure you cook out the alcohol in the wine when you deglaze the roasting tray.
Season the vegetables adequately.
You could also deglaze the roasting tray with fish stock and then whisk in butter adding small amounts at a time to make a beurre blanc.
Roast fish with all the bones inside as it contains a lot of he flavour.

Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.
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