Whole Rainbow Trout with Hazelnut Gremolata

Ingredients

1/2 cup chopped fresh flat-leaf parsley

1/4 cup roasted and and skinned hazelnuts, finely chopped*

1/4 cup plus 1 TBSP olive oil

Juice from one lemon, divided

1 teaspoon grated lemon zest, from about 1 lemon

1/2 teaspoon kosher salt

2 Rainbow Trout, cleaned and dressed , head removed if desired- and tail on

Directions

  1. Position an oven rack in the top third of the oven and preheat to 450 degrees F.

  2. For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, half the lemon juice, lemon zest and the salt. Mix well to combine.

  3. Rub the trout inside and out with oil and squeeze 1/2 the lemon and season lightly. Score the flesh on each side at a 45 degree angle 3-4 times. On a baking sheet gently butterfly (open) the fish (using scissors if easier, placing the skin side down. Roast for 10-15 minutes until fish is firm to the touch. Remove from oven and drizzle with the gremolata.

*To toast hazelnuts on the stove:

  1. In a medium skillet over medium heat, add the hazelnuts. Toast until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally.

  2. To remove hazelnut skins, place on a clean kitchen towel or clean tea towel, cover, and let steam for 1 minute. Using the towel, gently rub the hazelnuts to release their skins.

Haley Smith