Oven Roasted Speckled Brown Trout

By AllysKitchen

Oven roasted fresh brown speckled trout is easy to make, and so delicious prepared with fresh tomatoes and herbs. Bake about 30 minutes until perfectly cooked.

Living part of the time in the mountains of Colorado has so many advantages, especially during the summer. And, when you have a neighbor who loves to fish. A neighbor who has a sweet honey hole for finding brown trout. And, a neighbor who shares his catch with you, then you’re like a pig in slop~~HAPPY! Scott walked over, knocked on the door, and there he was standing there, grinning ear to ear, a plastic bag in hand. I just had a sneakin’ suspicion, there was something in there for me!

Ingredients

• 2 pounds whole fish (head on or off) sliced partially through the center
• 4 tablespoons butter
• 4 lemon slices
• 4 tablespoons avocado oil, can substitute olive oil
• 1 1/2 teaspoons sea salt, divided
• 1 teaspoons pepper, divided
• 2 tablespoons Simply Asia’s ‘Sweet & Spicy Saigon’ (you can substitute an Italian, Greek or Cajun seasoning mixture)
• 1 large Roma tomato, sliced thin
• 1 large yellow tomato, sliced thin
• 1/4 cup fresh herb combo—chives, thyme, and Italian Parsley, chopped
• 1/4 cup olive oil

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from allyskitchen.com

Preparation

Step 1

Open the fish and put in the butter, lemons, half the salt/pepper, and one tbl of the seasoning mixture.

Gently score the skin top of the fish (about ¼” deep). Sprinkle on the remaining salt, pepper and seasoning mixture. Drizzle half of the olive oil. Lay the tomatoes atop the fish, sprinkle on the fresh chopped herbs. Drizzle with the remaining olive oil.

Roast in a 425°F preheated oven about 25-30 minutes. Remove and loosely cover with a foil tent and let the fish rest about 10-15 minutes.