Citrus & Herb-Stuffed Whole Trout

🧂 Ingredients

• 1 bunch of fresh chives
• 1 serrano pepper

  partially seeded and minced
• 2 tsp honey
• 1 garlic clove
• ½ cup extra-virgin olive oil

  plus more for drizzling
• 1 zest of a lime
• 2 limes juiced
• kosher salt
• freshly cracked black pepper
• 4 small whole trout [about 1/2 lb or 227 g each]

  scaled and cleaned
• 1 meyer lemon

  thinly sliced
• 1 blood orange

  thinly sliced
• 1 large bunch of fresh cilantro
• 1 large bunch of fresh mint
• Special equipment: kitchen twine

Instructions

• 1 Pre-heat the oven to 450°F.
• 2 Set aside a handful cilantro stems and chives to stuff the fish. Finely chop
  enough of the remaining chives until you have about 1 Tbsp. In a small bowl,
  combine the chopped chives, serrano pepper, honey and olive oil. Using a
  Microplane, grate the garlic into the mixture. Stir in the lime zest and lime
  juice. Season with salt and pepper.
• 3 Prepare a sheet pan with an oven rack placed inside. Lay the fish on a large
  work surface covered with parchment paper. Season the cavity of the fish with
  salt and pepper. Stuff each fish with 3 slices of citrus and 2 or 3 stems of
  cilantro set aside earlier. Drizzle the outside of the fish with olive oil and
  season with salt and pepper. Lay a small handful of the remaining reserved
  chives and cilantro stems on top of each fish and secure with kitchen twine in 3
  places.
• 4 Transfer the fish to the prepared sheet pan. Roast the fish for 10 minutes, then
  turn on the broiler and roast for another 5-7 minutes, until crispy, golden and
  starting to char in some places. The internal temperature taken at the backbone
  should be 140°F.
• 5 Transfer to a platter and scatter handfuls of torn cilantro and mint over the
  fish. Serve the sauce on the side.

Nutrition Info