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On the Job: Whole Roasted Trout with Lemon and Thyme

Author Phoebe Lapine


  • One 1 1/2 pound whole rainbow trout scaled, gutted, deboned and cleaned
  • Sea salt
  • 3 sprigs thyme
  • 1/2 a lemon cut into thin rounds
  • 1/2 lemon juiced
  • ¼ cup extra-virgin olive oil
  • 2 tbsp . fresh lemon juice


  1. Preheat oven to 450°F.
  2. Season the trout cavity with salt and pepper, and arrange the thyme sprigs and lemon slices in an even layer.
  3. Tie the trout crosswise with two pieces of kitchen twine, about 2-inches apart. You don't want the twine to be too tight or the fillets will break while cooking. Rub the trout with 1 tbsp. oil, and then transfer them to an aluminum foil—lined baking sheet. Bake trout, turning once, until cooked through and golden brown on the outside, about 15 minutes.
  4. Meanwhile, whisk the remaining oil with the juice in a small bowl, and season with salt and pepper.
  5. Remove the twine from the trout, and cut away the filets. Reserve the lemon and thyme for garnish, or leave them on one of the fillets. Transfer the filets to serving plates, and drizzle with the lemon-oil before serving. Garnish with lemon slices and thyme.