Grill a whole trout to perfection, with its crispy skin and tender flesh, for a simple and satisfying seafood feast.
Servings 2people
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
2troutsgutted and descaled
1/2onion
2clovesgarlic
1/2cupsliced mushrooms
1/2baby tomatoes – sliced in half
100mlwhite wine
2tbspparsley
1tspvegetable stock powder
1tspthyme
1/2grapefruit
black pepper, salt to taste
olive oil
1lemonthin slices / wedges
Instructions
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.
Notes
The calorie estimates provided for the whole trout in this recipe are based on an average-sized fish. It's important to note that the calorie content can vary depending on the size and weight of the trout you use.