Whole Roast Trout with Almond & Herb Stuffing

Name: Whole Roast Trout with Almond & Herb Stuffing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 Whole Trout, about 450g each, cleaned and gutted; 60g Flaked Almonds; 60g Fresh Breadcrumbs; 2 Garlic Cloves, finely chopped; 1 Small Shallot, finely chopped; 20g Fresh Parsley, finely chopped; 10g Fresh Dill, finely chopped; 1 Lemon; 40g Unsalted Butter, softened; 1 tablespoon Extra Virgin Olive Oil; 50ml Dry White Wine; Sea Salt, to taste; Black Pepper, to taste

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Serves 4 430 kcal per serving Prep 20 min Cook 25 min

Ingredients

2 Whole Trout, about 450g each, cleaned and gutted
60g Flaked Almonds
60g Fresh Breadcrumbs
2 Garlic Cloves, finely chopped
1 Small Shallot, finely chopped
20g Fresh Parsley, finely chopped
10g Fresh Dill, finely chopped
1 Lemon
40g Unsalted Butter, softened
1 tablespoon Extra Virgin Olive Oil
50ml Dry White Wine
Sea Salt, to taste
Black Pepper, to taste

Instructions

Preheat the oven to 200°C and lightly oil a large roasting dish.
Toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden, then transfer to a board and roughly chop.
Combine the toasted almonds, breadcrumbs, garlic, shallot, parsley, dill, finely grated zest of half the lemon, and 20g of the softened butter in a bowl.
Season the stuffing with salt and black pepper and mix until evenly combined.
Pat the trout dry inside and out with kitchen paper, then season the cavities with salt and black pepper.
Divide the almond and herb stuffing between the trout, spooning it loosely into the cavities without packing it too tightly.
Place the stuffed trout in the prepared roasting dish and brush the skin with olive oil.
Dot the remaining butter over the fish and pour the white wine around the trout.
Slice the remaining lemon and arrange several slices around the fish.
Roast for 18–22 minutes until the trout is cooked through, the flesh flakes easily, and the skin is lightly golden.
Spoon some of the buttery roasting juices over the trout and finish with additional fresh herbs if desired.
Serve the whole trout immediately with the roasted lemon slices and pan juices.

Tips

Ask your fishmonger to clean and gut the trout while leaving the fish whole, which makes preparation at home considerably easier.
Toast the almonds before adding them to the stuffing to intensify their nutty flavour and give the filling more texture.
Fill the trout cavities loosely rather than packing in the stuffing, allowing heat to circulate so the fish cooks evenly.

Variations

Hazelnut and Herb Trout: Replace the almonds with toasted chopped hazelnuts for a deeper, richer nut flavour.
Caper and Lemon Trout: Add a tablespoon of finely chopped capers to the stuffing for an extra savoury and citrusy character.

Storage

Whole roast trout is best served immediately. Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Remove the flesh from the bones before storing if preferred and reheat gently until piping hot.

Serving Suggestions

Serve with buttered new potatoes and steamed green beans for a simple, elegant fish dinner.
Pair with a crisp fennel and herb salad dressed with lemon and extra virgin olive oil.

Frequently Asked Questions

How do I know when whole trout is cooked?

The flesh should be opaque and should separate easily from the backbone with a fork. The thickest part of the fish should be completely cooked through while remaining moist.

Can I use another whole fish instead of trout?

Yes. A similarly sized whole sea bass or sea bream works well, although the roasting time may need to be adjusted according to the size and thickness of the fish.