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Whole roast trout stuffed with lemon, spring onion and herbs

Name: Whole roast trout stuffed with lemon, spring onion and herbs
Cook time: 40 min
Yield: 4
Ingredients: a handful of fresh dill, finely chopped; a handful of fresh flat-leaf parsley, finely chopped; a handful of fresh thyme, finely chopped, plus extra to garnish; a bunch of spring onions, finely sliced; olive oil, for drizzling, plus extra for serving; 1 whole trout (about 1,4kg); 2 lemons, sliced; lemon wedges, to serve

May 24, 2009 (Last Updated: January 11, 2019)

TO DRINK: Ataraxia Mountain Vineyards Chardonnay 2006 is a beautiful, elegant chardonnay with lime and tropical notes.

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Whole roast trout stuffed with lemon, spring onion and herbs

Serves: 4

Cooking Time: 40 mins

Ingredients

a handful of fresh dill, finely chopped
a handful of fresh flat-leaf parsley, finely chopped
a handful of fresh thyme, finely chopped, plus extra to garnish
a bunch of spring onions, finely sliced
olive oil, for drizzling, plus extra for serving
1 whole trout (about 1,4kg)
2 lemons, sliced
lemon wedges, to serve

Instructions

Preheat the oven to 230°C.

Combine the herbs and spring onions with a drizzle of olive oil in a bowl. Stuff the belly of the trout with the herbs and a few lemon slices. Cover the head and tail of the trout with oiled foil to prevent charring. Roast for 25 minutes. Remove from the oven and leave to rest for 5 minutes.

Place the trout on a platter and drizzle with olive oil. Garnish with lemon wedges and the extra thyme.

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May 24, 2009 (Last Updated: January 11, 2019) By Food & Home Entertaining Staff