Whole Roasted Riverence Steelhead Trout with Baby Artichokes
Ingredients
- 1 whole (2-pound) Riverence steelhead trout, gutted and cleaned
- 2 lemons, sliced
- 1 medium shallot, sliced
- Fresh herbs (such as oregano, dill, parsley, thyme)
- Lemon olive oil
Instructions
- Baby artichokes, trimmed and cut in half lengthwise Kosher salt and freshly ground pepper, to taste Olive oil, sea salt and lemon wedges, to serve TO PREPARE Preheat oven to 350˚F. Stuff the trout with sliced lemons, shallot slices and herbs. Place the fish on a rimmed baking sheet with the halved artichokes. Drizzle with lemon-flavored olive oil, salt and pepper. Bake for 30 minutes. TO SERVE Remove from the oven and allow the fish to rest on the baking sheet for 5 minutes. Using the back of a fork, scrape away fish skin and divide the top filet among plates. Lift away the backbone and discard. Carefully lift the bottom filet off the skin (which will likely stick to the pan) and divide among the plates. Drizzle the fish with olive oil, season with sea salt and serve with lemon wedges and the roasted artichokes.
Notes
Recipe developed and photographed featuring farmed steelhead trout from Riverence, located along the Snake River in Idaho’s Magic Valley. Riverence is rated as a “Best Choice” green producer by Monterey Bay Aquarium’s Seafood Watch program. Available locally at Nugget Markets. Riverence.com
Find the recipe for Baked Riverence Steelhead Trout with Spring Salad of Asparagus, Poached Peas and Radish online at EdibleMarinAndWineCountry.com
