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Crispy Skin Baked Trout

This baked trout features a perfectly crispy, smoky skin with tender, flaky flesh beneath. The key techniques involve dry-patting the fish, seasoning generously, and baking at high heat to achieve that crackling exterior and moist interior. The final dish boasts a rustic, appetizing appearance with golden, crispy skin and juicy, flaky meat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole fresh trout gutted and scaled
  • 2 tbsp olive oil extra virgin preferred
  • 1 lemon lemon for juice, zest, and slices
  • 3 cloves garlic smashed
  • 2 sprigs fresh thyme or parsley optional for flavor
  • to taste sea salt for seasoning
  • to taste freshly cracked black pepper for seasoning

Equipment

  • Oven
  • Baking sheet with parchment paper
  • Fish spatula
  • Paper towels
  • Sharp knife

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Pat the trout dry thoroughly with paper towels, focusing on removing moisture from the skin to help it crisp up during baking.
  3. Rub the fish generously all over with olive oil, making sure to coat the skin evenly. This helps promote crispiness and flavor.
  4. Squeeze fresh lemon juice over the fish and also zest some lemon directly onto the skin for a bright, citrusy aroma.
  5. Stuff the smashed garlic cloves and herb sprigs inside the cavity of each trout for added flavor.
  6. Season the entire fish generously with sea salt and freshly cracked black pepper, both inside and on the skin.
  7. Place the trout skin-side up on the prepared baking sheet, laying it flat to ensure even cooking and crisping.
  8. Bake in the preheated oven for about 15-20 minutes, until the skin is deep golden and crispy, and the flesh is opaque and flakes easily.
  9. Gently remove the fish from the oven using a fish spatula, being careful to keep the crispy skin intact.
  10. Let the trout rest for 3-5 minutes, allowing the juices to settle and the skin to crisp further.
  11. Serve the baked trout with extra lemon slices and fresh herbs for garnish. Enjoy the crispy skin and tender flesh with a squeeze of lemon!

Notes

For extra crispiness, broil the fish for the last 2 minutes, keeping a close eye to prevent burning. Using fresh, firm trout ensures the best texture and flavor.