Rosemary and Lemon Stuffed Trout

Simple but efficient! You don’t need many ingredients for this recipe, but you need the BEST! I made this during my holidays at my parent’s house in Charente…and it was real team work as you will see!


The key ingredient in today’s recipe is fresh fish…and what better to get the freshest fish than go and fish it yourself? Unfortunately I am useless wih a rod or a hook, which is why the first ingredient in this recipe is : my dad. If you don’t have my dad, or equivalent fishing fan, you could go to the fishmonger…It might work too, who knows?





From there it is easy!


2 trouts (ask your fishmonger to clean them for you)

Juice of 1 lemon

1/2 lemon cut into thin slices

2 garlic cloves (pressed)

Sea salt




1. Preheat the oven at 200 °C. Wash both trouts and make sure the insides are clean.

2. Stuff each trout with a branch of rosemary. Lay a few slices of lemon on top, pour the lemon juice, sprinkle with sea salt and the pressed garlic cloves. Add olive oil to your taste.

3. Bake in the oven for 15-20mn (depending on the size of your trouts)



4. And that’s IT!! You can serve with new potatoes for example as shown in this recipe, or with wild rice.












4 thoughts on “Rosemary and Lemon Stuffed Trout

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