Brook Trout – Oven Roasted

roasted troutBrook Trout is a delicious mild, flaky fish that is available sustainably year round.  It’s super elegant when served butterflied and head-on, but you can always ask your fish monger to remove the head and tail.  This recipe is for one trout, which is a great dinner for two when paired with other hearty side dishes.  Though these are usually 1-lb. fish, a lot of that weight is accounted for in the head.  You can certainly make one trout per person and serve it with a lovely salad or light vegetable. And check out our HIB: Trout episode for all the information you ever wanted to know about this sustainable seafood.


  • 1  1-lb Red or White Meat Brook Trout: cleaned, gutted and butterflied.
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 sprig rosemary
  • 1 tsp lemon juice
  • 2 tsp olive oil, plus extra for the skin of the fish
  • 3 lemon slices

Preheat the oven to 450 degrees F. In a mortar and pestal, grind the garlic, salt, pepper, and rosemary until it’s in a paste.  Thin out the paste with the lemon juice and olive oil.  Place your fish on a baking sheet and rub the skin with olive oil.  Sprinkle some salt and pepper for extra flavor – especially if you like to eat the skin. Spread the marinade on each filet, place the lemon slices inside, close it up and roast it in the oven for 10-15 minutes or until the flesh is opaque and flaky.

Dig in and enjoy!