About this recipe

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Why you’ll love it

Score, season, bake 15 minutes—restaurant-crisp skin with juicy flakes at home. ⚡

Ingredients

• 🐟 Whole trout, scaled & gutted: 700–800 g total (2 × 350–400 g / 1.5–1.8 lb)
• 🫒 Extra-virgin olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🍋 Lemon zest + juice: 30 ml (2 tbsp / 1 fl oz)
• 🧄 Garlic, minced: 9 g (3 cloves / 0.32 oz)
• 🌿 Flat-leaf parsley, finely chopped: 8 g (2 tbsp / 0.28 oz)
• 🌿 Bay leaf, torn (optional): 1
• 🍷 Dry white wine (baking pan): 60 ml (¼ cup / 2 fl oz)
• 🧂 Salt: to taste (≈8 g / 1¼ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🌰 Toasted almond slices (authentic restaurant touch, optional): 20 g (¼ cup / 0.7 oz) nuts

Preparation

• Heat & prep: Preheat oven to 220°C / 425°F. Pat trout very dry; make 3 shallow diagonal slashes on each side.
• Season: Mix 🫒 oil, 🍋 zest/juice, 🧄 garlic, and 🌿 parsley. Rub inside and outside of fish; season with 🧂 and ⚫. Tuck in a bit of parsley (and 🌿 bay if using).
• Bake: Place trout on a lightly oiled tray. Splash 🍷 wine into the tray. Bake 12–15 min until the thickest part flakes.
• Finish: Rest 3 min. Scatter 🌰 almonds if using. Spoon pan juices over and serve with lemon wedges and boiled potatoes or krompir salata.

Timing details

Nutrition

Estimated values per serving.

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