Rainbow Trout with a Rustic Herb Sauce

Anita Dairy Free, Entrée, Fish, Gluten Free, Herbs, Paleo, What's Cooking 2 Comments

Anytime I prepare whole fish, thoughts of platters of crispy-skinned sardines and red mullet (or Sultan Ibrahim as it’s called in Lebanon) flood my vision.  It was my favorite way to eat fish growing up – crispy fish, lemon to squeeze and a garlicky tahini sauce!!
Today, we’re not making those, but another seriously yummy and super easy recipe.  It was inspired by a TV show called “Under the Sun”, where the host visits these gorgeous rustic villages and towns all over the world, talking to farmers about organic and sustainable farming.  Great show! 
I had a bunch of herbs at hand and a couple of fresh trouts. And Voilà, lunch was ready in no time.

 Roasted Rainbow Trout with a Rustic Herb Sauce
2 Rainbow Trouts or the fish of your choice
2 tsp Sea Salt
Olive Oil

Clean the fish if needed, sprinkle with salt and olive oil. Slice the lemon into thing circles and place about 2 or 3 slices inside each fish.  Place on a baking sheet and roast in a preheated over at 400˚F for 15 minutes (depending on the size of the fish).

Rustic Herb Sauce
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/2 cup roughly chopped herbs (I used rosemary, oregano, thyme, basil and mint)
2 green onions, diced (green part only)
2 tbsp capers, roughly chopped
1/4 tsp sea salt (adjust to taste)
Freshly ground pepper to taste

In a bowl, whisk the oil and lemon juice and then stir everything in.  Drizzle liberally over fish and enjoy!

Comments 2

  1. That looks unbelievable delicious. And not high calories either. I once had something like this many years ago on a business trip to Bosnia in Sarajevo. The best thing is, these look like all simple ingredients. As my wife tells me to eat less beef and more fish, this will be printed out and passed to her.

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