Whole Broiled Trout

Yield: 4 servings


  • 2 x 1 pound (450 g) whole rainbow trout, cleaned and deboned by your fishmonger
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small fennel bulb, finely sliced
  • Juice from 1 lemon
  • Salt and pepper
  • ½ lemon, cut into wedges, to garnish


  1. Preheat oven to 450 F (230 C).
  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 1-2 minutes. Add fish to a large platter and garnish with lemon wedges.