Whole Roasted Rainbow Trout
Ingredients
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nonstick cooking spray
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1 whole rainbow trout
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2 teaspoons salt
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1 teaspoon black pepper
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6 sprigs parsley
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⅓ cup thinly sliced lemon
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1 tablespoon extra-virgin olive oil
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season and stuff the fish
Place the fish on a June Pan coated in nonstick cooking spray. Gently open the trout's body cavity and season the interior all over with about half the salt and pepper. Stuff the cavity with the herbs and lemon slices, fanning the slices out to span the whole cavity. Gently close the trout.
nonstick cooking spray
1 whole rainbow trout
6 sprigs parsley
⅓ cup thinly sliced lemon
2 teaspoons salt
1 teaspoon black pepper
June Pan
measuring spoons
Season the outside of the fish
Brush or rub the oil all over the outside of the fish and sprinkle with the remaining salt and pepper.
1 tablespoon extra-virgin olive oil
salt
black pepper
pastry brush
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the trout, ensuring that the tip of the thermometer is in the flesh and not touching any bones or entering the cavity.
June Food Thermometer
Roast the fish
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the trout until it’s cooked through, about 13 minutes. June will notify you when the trout is ready.
June Oven
Serve
Remove the fish from the June Oven and transfer to a serving platter. Allow to rest 3 minutes before serving. If desired, remove the aromatics before serving. Serve hot.
1 tablespoon chopped parsley
flip spatula