Ingredients
Fish
- 1 whole trout or char, gutted, approximately 500 g
Herbs and Aromatics
- 1 tsp dried lavender plus extra sprigs for stuffing
- 1 garlic clove, peeled and lightly crushed
- 1 sage sprig
- Salt flakes, to taste
Citrus and Fat
- 1/2 lemon, zested and sliced
- 30 g butter, at room temperature
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) to prepare for baking the trout evenly.
- Prepare the trout: Rinse and pat dry the 500 g gutted whole trout or char. Make sure the fish is clean and ready for stuffing.
- Season and stuff the fish: Rub the inside cavity of the trout with salt flakes. Stuff the cavity with 1 tsp dried lavender, a few extra sprigs of lavender, the sage sprig, the crushed garlic clove, and lemon slices. The lemon zest will be used later for extra flavor.
- Apply butter and citrus zest: Spread the 30 g of room temperature butter evenly over the skin and inside the cavity of the trout. Sprinkle the lemon zest on top to enhance the citrus aroma and flavor during baking.
- Bake the trout: Place the stuffed and buttered trout on a baking tray or shallow roasting dish. Bake in the preheated oven for about 20-25 minutes, or until the flesh is opaque, flakes easily with a fork, and the skin is lightly browned.
- Serve: Carefully transfer the baked trout to a serving plate, garnish with extra lavender sprigs if desired, and serve immediately for a fresh, aromatic main dish.
Notes
- Ensure the trout is gutted and cleaned properly before use.
- Use fresh herbs when possible for a more vibrant flavor.
- Butter helps keep the fish moist and adds richness.
- Adjust baking time depending on the size of the fish; larger fish may need additional time.
- Serve with light sides such as steamed vegetables or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Low Fat
