Name: Rosemary Garlic Trout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 lbs. Whole trout (gutted and scaled); 1 lemon; 5 sprigs of rosemary cut inot ~3-in pieces; 5 cloves garlic (thinly sliced lenghtwise); 1-2 tbsp olive oil; salt (to taste)

Rosemary garlic trout is a quick, impressive dish to prepare, cooks in less than 15 minutes, and uses the whole trout.

🌟Why you’ll love this recipe

Rosemary and garlic are an incredible flavor match. The key to infusing them into the trout is the method of cutting into the flesh of the fish prior to cooking.
The trout has a mild flavor that takes on the peppery pine of the rosemary and the strong, pungent garlic brilliantly.
The insertion of lemon slices into the fish cavity adds a wonderful, light citrus note which cuts through the other stronger flavors for a well-balanced bite.

🧾Ingredients in this recipe

Whole fish next to rosemary, lemon, garlic, and salt.

whole rainbow trout – this recipe uses a whole, gutted, rainbow trout. Depending on the weight, you will either need one or two whole trout.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Hands cutting slits along the side of a trout.

Pre-heat the oven to 390F. Line a baking sheet with foil for easy clean-up. Cut 5 deep slits on each side of the fish. Do not go through the spine or to the other half of the fish.

Two hands stuffing garlic inside slits cut into the side of a trout.

Cut the rosemary into sections that will fit inside each of the slits you cut. Place one piece of rosemary inside each of the cuts in the fish. Place 2-3 slices of garlic in each slit. Season each cut with salt.

Two hands placing lemon slices inside the cavity of a whole trout.

Slice 1 lemon into 5-6 slices and place the slices of lemon inside the fish.

Hand pouring olive oil over a trout on a baking sheet.

Drizzle the outside of the fish with olive oil and sprinkle salt on both sides. Bake 13-15 minutes, depending on the size of the fish.

When is it ready?

It is ready when you gently pull on a fin and it comes out easily.

Hand tugging at a fin on a cooked trout.

Skin (or not) and serve! Once you filet the fish on one side, the spine comes out easily and the other side is ready to eat!

Cooked trout with rosemary in slits cut into it and lemon slices in the cavity.

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Author: Candice Walker