Entree: Greece – Πέστροφα ψητή με λεμόνι και μυρωδικά ➤ Péstrofa psití me limóni kai myrodiká (Baked trout with lemon and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole trout, approx. 1 lb (450 g) each, gutted and scaled
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp (2 g) lemon zest
- 1 lemon, sliced into rounds, plus juice from 1/2 lemon (about 1 tbsp (15 ml))
- 1 tbsp (15 ml) chopped fresh oregano or 1 tsp (1 g) dried oregano
- 1 tbsp (8 g) chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper

Show original ingredient measurements

- 2 whole trout, approx. 1 lb (450 g) each, gutted and scaled
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp (2 g) lemon zest
- 1 lemon, sliced into rounds, plus juice from 1/2 lemon (about 1 tbsp / 15 ml)
- 1 tbsp (15 ml) chopped fresh oregano or 1 tsp (1 g) dried oregano
- 1 tbsp (8 g) chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper

Instructions

1. Preheat oven to 425°F (220°C). Rinse trout and pat dry. Make two 1–2 slashes on each side of the fish.
2. In a small bowl combine olive oil, minced garlic, lemon zest, oregano, lemon juice, salt and pepper. Rub mixture inside cavity and over the outside of each trout. Tuck a few lemon slices and some parsley into each cavity and place remaining lemon slices over the fish.
3. Place trout on a baking sheet lined with foil or parchment and roast 12–18 minutes, depending on thickness, until flesh flakes easily with a fork (~135°F/57°C internal).
4. Transfer to a platter, spoon pan juices over the fish, garnish with additional parsley and serve with extra lemon wedges.