Ingredients:

  • 2 whole rainbow trout (cleaned and gutted, approx. 10–12 oz each) OR 4 fillets (approx. 6 oz each)
  • 1 large lemon (half sliced, half juiced)
  • 2 Tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 Tbsp extra virgin olive oil
  • 1 tsp coarsely cracked black peppercorns
  • ¾ tsp flaky sea salt (or to taste)
  • 2 Tbsp unsalted butter, softened (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper or foil.
  2. Pat the trout (whole or fillets) thoroughly dry with paper towels.
  3. If using whole trout, make 2–3 shallow diagonal slits on both sides of the fish.
  4. In a small bowl, combine olive oil, chopped parsley, thyme leaves, most of the coarsely cracked black pepper, and salt. Mix well.
  5. Rub the seasoned mixture generously over the outside and inside cavity (if whole) of the trout.
  6. Place the fish on the prepared sheet. Stuff the cavity of whole fish with lemon slices. Place any remaining lemon slices and small dots of butter (if using) over the top of the fish/fillets.
  7. Bake for 15–20 minutes, or until the flesh is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F or 63°C).
  8. Remove from the oven and immediately squeeze the remaining fresh lemon juice over the hot fish before serving.