Whole Grilled or Whole Fried Trout


  • 4 whole trout, cleaned
  • 4 T olive oil
  • 2 t coarse salt
  • 2 t black pepper
  • Sprigs of fresh rosemary (optional)
  • 2 lemons, sliced (optional)
  • Garlic cloves (optional)
  • All-purpose flour (for frying) (optional)


I have found that when you are cooking a special fish, the best way to showcase it is to focus on the fish’s natural flavor. This means using as little seasonings, herbs, or spices as possible.
When I make this trout, I only use salt and black pepper, and I serve it with lemons on the side for anyone who wants to squeeze some bright citrus juice on their fish. I do the same whenever I cook sardines, as well.

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