Whole Rainbow Trout with Soy-Citrus

Ingredients

• 2 whole rainbow trout, gutted

• 2 tablespoons olive oil, divided

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 1 to 2 lemons, sliced

• ½ red onion, sliced

• 2 to 3 garlic cloves, thinly sliced

• 3 tbsp fresh parsley, divided

• 4 tablespoons butter

• 3 tablespoons soy sauce

• 2 teaspoons grated fresh ginger

• ⅓ cup orange juice

• ⅓ cup fresh lemon juice

• 2 tablespoons fresh chopped parsley

Instructions

1. Heat oven to 425°

2. Coat the inside and outside of the trout with olive oil then salt and pepper. Stuff the fish with lemon slices, onion, garlic, and 1 tbsp parsley.

3. Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Place the fish in the skillet and press down firmly so the skin gets a good sear.

4. Add the butter and soy sauce to the skillet and let the butter melt (it will foam and sizzle). Tilt the pan and spoon the butter mixture over the fish. Cook for 1 minute then remove the skillet from the heat (don’t flip the fish).

5. Transfer the skillet to the oven and cook for 12 to 18 minutes.

6. Remove the trout from the oven and transfer it to a platter. Leave the juices in the skillet and place the skillet on the stove over medium heat.

7. Add the ginger and garlic to the skillet and saute for just a few seconds. Add the orange juice and lemon juice, then simmer for about 2 minutes to reduce the sauce. Stir in the remaining chopped parsley.

8. Garnish the trout with lemon wedges and serve with the pan sauce.

From https://savorthebest.com/