Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-free, Nut-free
4 Servings
Ingredients
2 whole trouts (2 to 3 pounds each)
4 garlic cloves, finely minced
1 lemon, juiced
1 tablespoon of olive oil
1 tablespoon of honey
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of dried basil
1 teaspoon of 'serpent's spice' (a mix of chili powder, garlic powder, salt, black pepper)
Fresh parsley, finely chopped
Cooking Utensils
Knife
Oven-safe dish
Aluminum foil
Mixing bowl
Brush
Instructions
1. Preheat your oven to 400°F (200°C).
2. While the oven is warming up, prepare the ‘serpent’s spice’. In a small bowl, combine the chili powder, garlic powder, salt, and black pepper to taste. Use the back of a spoon to press the spices together until they form a uniform mix.
3. On each trout, make three diagonal slices down into the flesh no more than an inch deep. Poke small holes in each slice and stuff them with a quarter of the minced garlic.
4. In a separate bowl, combine the lemon juice, olive oil, honey, dried thyme, dried rosemary, dried basil, and half of the ‘serpent’s spice’. Mix to form a marinade.
5. Place the trout in an oven-safe dish, and coat them liberally with the marinade using a brush. Sprinkle the remaining ‘serpent’s spice’ over the trout.
6. Cover the oven-safe dish with aluminum foil and let it roast in the preheated oven for around 25 minutes.
7. After the trout is finished roasting, check the inner temperature with a thermometer; it should register at least 145°F (63°C).
8. Once done, pull it from the oven and let it rest for a few minutes before uncovering. Garnish the trout with freshly chopped parsley before serving.
