Whole Rainbow Trout

with Walnuts & Brown Butter

Whole Rainbow Trout

with Walnuts & Brown Butter


Preheat oven to 180°C.

Season with salt and pepper. Stuff all the herbs, except for the rosemary, lemon and garlic into the cleaned cavity of the fish.

Use some butcher’s twine to tie the fish to stop the filling from falling out during the cooking process.

Place the rosemary into a cast iron pan and place the fish on top. Drizzle with a little olive oil and season with sea salt. Bake in the oven until just cooked. Allow to rest for 4-5 minutes.

While the trout is resting, place the butter in a small pan on the stove and cook until it turns golden brown and begins to foam. Add the walnuts and capers and set aside.

Place the fish on a serving plate, drizzled with walnut and caper butter.


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