Whole broiled trout

By Spencer Watts
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  • 2 450 gram whole rainbow trout, cleaned and deboned by your fishmonger
  • 2 tablespoons (30 milliliters) extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small fennel bulb, finely sliced
  • Juice from 1 lemon
  • Salt and pepper, to taste
  • 1/2 lemon, cut into wedges, to garnish


  1. Preheat oven to 450F (230C).
  2. Drizzle trout with extra virgin olive oil, and rub to coat the outside. Open up both trout and lay flesh side up on a large, parchment-covered baking sheet. Season fish with salt and pepper.
  3. Add garlic, fennel, lemon juice, salt, and pepper to a bowl and toss to combine. Divide fennel mixture between both fish and close. Bake for 15-18 minutes.
  4. Remove from oven and let rest for one to two minutes. Add fish to a large platter and garnish with lemon wedges.


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