Calling all fish lovers! Get ready to savor the deliciousness of Simple Grilled Whole Trout. As a proud pescatarian with an undeniable love for fish, I find solace in the fact that some of the best culinary experiences come from the simplest preparations. There’s nothing quite like the taste of a perfectly cooked fish, where its natural flavors shine through with minimal fuss. I mean, why overcomplicate things when you have a gorgeous piece of fish that just wants to be celebrated?
Being a fish enthusiast, I appreciate the beauty of letting the fish take center stage. A sprinkle of salt, a drizzle of olive oil, and perhaps a squeeze of lemon are often all it takes to create a masterpiece on my plate. And let’s not forget the importance of the grill! It’s like a magical portal that transforms the fish into a smoky, succulent delight.
There’s something delightful about the simplicity of a well-prepared fish. No need for fancy sauces or elaborate marinades—just a fish, a grill, and a sprinkle of culinary magic. It’s a testament to the saying, “Less is more,” and in the case of fish, simplicity truly reigns supreme.
So, fellow fish lovers, let’s embrace the beauty of simplicity in our culinary adventures. Let’s celebrate the natural flavors of our beloved fish and revel in the joy of a perfectly grilled piece of seafood. After all, life is too short for complicated recipes when the best fish dishes are often the ones that let the fish do all the talking. Enjoy this simple whole grilled trout!
Simple delicious whole grilled trout
- 2 trouts - gutted and descaled
- 1/2 onion
- 2 cloves garlic
- 1/2 cup sliced mushrooms
- 1/2 baby tomatoes – sliced in half
- 100 ml white wine
- 2 tbsp parsley
- 1 tsp vegetable stock powder
- 1 tsp thyme
- 1/2 grapefruit
- black pepper, salt - to taste
- olive oil
- 1 lemon - thin slices / wedges
- Grease an oven tray with oil or butter. Rinse the trout fillets under cold water, then pat them dry with a kitchen towel. Sprinkle the fillets with vegetable stock powder or salt.
- Place the fish on the tray and add chopped onion, garlic, sliced mushrooms, baby tomatoes, parsley, and thyme. Tuck a handful of herbs and couple of thin lemon slices inside the fish's belly, infusing it with an extra burst of flavor. Drizzle some olive oil and pour white wine over the ingredients.
- Cover the tray with foil, ensuring there are openings on each side. Place it in the preheated oven at 200°C for approximately 15-20 minutes. During the last 5 minutes, remove the foil if you prefer a crispy skin on your fish.
- Once cooked, transfer the fillets to a serving plate. Pour the cooking juices, along with the mushrooms and tomatoes, over the fillets. Finish by drizzling grapefruit juice over the dish.