Whole Rainbow Trout with Soy-Citrus
This dish is as easy as it gets. It's a whole rainbow trout cooked in soy citrus pan sauce, with just a few minutes of hands-on time needed to prep the ingredients and then pop it into the oven.
Servings: 4 servings
Ingredients
Prep the Rainbow Trout
- 1 rainbow trout gutted
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 to 2 lemons sliced
- ½ red onion or 1 shallot; sliced
- 2 to 3 garlic cloves thinly sliced
- 1 fresh parsley
For the Pan Sauce
- 4 tablespoons butter
- 3 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- ⅓ cup orange juice
- ⅓ cup fresh lemon juice
- 2 tablespoons fresh chopped parsley
Instructions
- Heat oven to 425°
Prep the Rainbow Trout
- Scrape the scales off the trout and use some kitchen scissors to trim the fins off.
- Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and parsley.
Sear then Bake the Trout
- Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat.
- Place the fish in the skillet and press down firmly so the skin gets a good sear.
- Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).
- Transfer the skillet to the oven and cook for 12 to 18 minutes.
Finish the Pan Sauce
- Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.
- Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the chopped parsley.
- Garnish the trout with lemon wedges and serve with the pan sauce.
Video
Notes
Store-bought trout is typically already gutted.
If you catch your own, gut it as soon as possible. Don’t wait until you get home. Leaving the entrails in too long can affect the flavor and freshness.
To gut the fish: Slice open the belly and remove the entrails, roe, and lungs. Rinse the cavity until the water runs clear.
Head on or off? It’s up to you. Removing the head won’t affect cooking time and may help the fish fit better in the skillet, especially if it’s a large trout.
Serve the fish with some kimchi fried rice or instant pot black rice and a cucumber salad.
Nutrition
Serving: 1 serving | Calories: 294kcal | Carbohydrates: 25g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 42mg | Sodium: 912mg | Fiber: 4g | Sugar: 14g
