Whole Trout with White Wine, Parsley and Lemon
Whole trout is baked with lemon, parsley, fennel, onion and garlic for a simple, flavorful and elegant presentation.
Ingredients
- 1 or 2 large fresh trout, cleaned but with head and tails still intact
- 2 tbsp extra virgin olive oil
- 1 small white onion, peeled and sliced
- 1 bulb fresh fennel, cored and sliced
- 1 large clove garlic, minced
- 1/2 cup fresh Italian parsley, chopped
- 1 large lemon, sliced
- 1/2 cup dry white wine
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 325°. Wash and dry fish. Spread the olive oil in a large baking dish big enough to hold the fish. Lay the onion and fennel slices over the bottom of the pan. Place fish on top of the vegetables. Season the inside and outside of the fish with salt and pepper.
- In a small bowl, mix together the garlic and parsley. Fill the insides of the fish and sprinkle a bit over the top. Lay a few slices of lemon inside of each fish and place the remainder over the tops. Pour the wine over the fish and cover the pan tightly with foil. Bake for 40-45 minutes (depending on size of fish) or until the inside flesh flakes easily with a fork. The fish will be very moist.
- Transfer the fish to a serving platter. When ready to serve, gently pull the heads, backbones and tails away from the fillets to remove the bones. Serve with the vegetables, pan sauce and a nice dry white wine.
Notes
Tips for Success:
- Use the freshest fish possible for the best flavor and texture. Whole salmon may be substituted.
- Keep the pan tightly sealed with foil during cooking to allow the fish to steam and poach in the juices.
- Add a drizzle of good quality olive oil at the end to enhance flavor and richness.
- This dish is lovely served with crusty bread, a simple green salad or fresh green beans and roast new potatoes.
Wine Pairing:
- The Château Ducasse 2019 Bordeaux Blanc is a blend of 60% Sémillon, 35% Sauvignon Blanc and 5% Muscadelle, which creates a rich, full mouthfeel from the aromatic fruit to complement the clean, crisp finish. The delicate flavors of the trout are balanced perfectly, yet not overwhelmed by the wine.