Whole Baked Trout with Herb Salsa
The View From the Great Island
Whole Baked Trout with Herb Salsa ~ this glorious whole fish is no more difficult to make than regular fish, and it makes such a spectacular presentation!
- 2 oz 8 whole trouts, deboned
- 1 large shallot
- 1 palmful each of parsley leaves, dill fronds, thyme leaves, and chives (remove stems)
- juice of lemon
- 2 small lemons, sliced paper thin
- sea salt and fresh cracked pepper
- olive oil ((divided))
- Set the oven to 425F
- Rinse the fish in cold water, inside and out, and pat dry.
- Set the fish on a parchment lined baking sheet.
- To make the salsa, peel and rough chop the shallot, then put it in the bowl of a small food processor and pulse until finely minced. Remove it to a small bowl.
- Then put the herbs into the processor and pulse them until finely minced. You will have to scrape down the bowl a couple of times. Add them to the shallot and mix with the juice of half a lemon, salt and fresh cracked black pepper to taste.
- Open out the fish and spread half of the salsa inside each trout. Arrange a row of lemon slices on top of the salsa, and then fold the fish closed.
- Lay out a few more slices of lemon across the top of each fish, and then sprinkle with sea sat and fresh cracked pepper. Drizzle with olive oil.
- Bake for about 15 minutes, and then finish under the broiler for extra crispy skin. The fish and lemons will get slightly charred. The fish should flake easily when pierced with a fork, if your fish is larger, it may take a little longer.
- Serve right away with a wedge of lemon. If you like you can cut off the head just before serving.