Roasted Ontario Trout with Shallots, Garlic, Lemon and Fresh Herbs

Roasted Ontario Trout with Shallots, Garlic, Lemon and Fresh Herbs

Roasted Ontario Trout with Shallots, Garlic, Lemon and fresh herbs

Fresh water Ontario Trout, is there really anything better. The thrill of the catch, netting it and bringing it home!  All you can think of is, “oh how I will eat you”!

These tasty fish are things that are meant to be enjoyed, and they are really delicious and very good for you. This recipe is one of those that has converted many a fish hater. The melody of flavours and aromas that come from adding the lemon, garlic and shallots just heighten the taste. The fresh herbs are what bring it up to that amazing food level!

It’s really fairly easy to bring it all together, and you will likely not want to have your fresh caught trout done any other way again.

You can choose to remove the head, as I did this time or leave it on.  It just needs to be gutted and cleaned so you can butterfly it open to stuff it.  I’ll have it either way but sometimes when you have a trout that is over 3 lbs, so you need to remove the head so the darn thing will fit on the cooking tray.

The fresh herbs really make a difference in the overall flavour. However, in a pinch you can use the dried version but it won’t be the same.  You can also try different combinations of herbs for a variation on the flavour.  An example would be maybe cilantro with some smoked paprika and a small dash of cayenne pepper.

Shallots add an really nice flavour to the fresh fish but you can also use onions you have on hand, cooking onions, green onions etc.

I like to add a bit more lemon on top, to impart some flavour that will cook down into the fish. Be sure to save a few slices to have with each serving.

You can present the trout whole, and slice and serve at the table. Or you can follow the de-boning below and serve on a platter with lemon slices.

With the fish laying on one side, there will be a lateral line down the middle of that side of the filet, if you can’t see it you can carefully pull the skin back.  Divide the fish along the length, pulling the meat down towards the pan, along the angle of the bones – it should slide right off, leaving all the bones still attached to the spine.

Full trout cooked,and sliced to remove the bones

You can now carefully grab the spine and gently pull and slide it out and away from the bottom portion of the fish on the tray.

pulling full bone from trout

It will virtually be a bone free freshly roasted Ontario Trout – YUMMY!  *always watch for bones

Give it a try and let me know how it turned out.

Roasted Ontario Trout with Shallots, Garlic, Lemon and Fresh Herbs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A great recipe for whole fresh trout that is easy to put together and takes less than an hour to complete.

Course: Main Course
Cuisine: Canadian
Servings: 4 people
Author: michelle
  • 1 2 1/2 - 3lb fresh whole trout gutted and cleaned thoroughly
  • 1 shallot sliced thin
  • 1 lemon sliced
  • 2-3 fresh garlic minced
  • 2 tbsp olive oil extra virgin
  • 1/2 cup hand torn fresh herbs; parsley, thyme, dill
  • sea salt and fresh ground pepper
  1. Preheat your oven to 450 degrees.

    Find a rimmed baking sheet that your fish will fit on, even if its diagonal, and maybe even its tail will slightly hang out. Line the tray with parchment paper without letting too much hang over the edges. Parchment paper will start to scorch on high temperatures.

  2. Carefully inspect your fish, and rinse it again in clean water if you didn't just catch it and clean it today.  Pat it dry. 

  3. Make three to four diagonal slices just into the flesh on both sides of the fish, the same angle as its side fins. This helps it to cook evenly. 

  4. Brush the fish with olive oil on both sides. Then season inside and out with sea salt and ground pepper.

  5. Now layer in the garlic and shallots, evenly spreading across the cavity. Spread the lemon slices across and fill in with remaining fresh herbs.

  6. Place cooking tray in the oven and set a time for 25 minutes. Check every two minutes after this until the main back fin slides out nice and easy, then it is perfectly roasted.

  7. For a crispier outer skin you can broil for just a few minutes, keep a close watch to prevent burning. 

    Serve with extra lemon slices and drizzled with olive oil.

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