Baked trout with lavender and lemon

A delicate fish dish made with a whole trout seasoned and filled with a mixture of lavender, lemon and butter.

Course Main Course

Cuisine French

Keyword baked whole trout, lavender trout, lemon lavender butter

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings people

Calories 416kcal

Author Eva | Electric Blue Food

Lightly crush the dried lavender flowers in a mortar and pestle set. Peel and crush the garlic clove. Zest the lemon. Combine these ingredients with the room temperature butter and work the herbs in with your fingers until you get a homogeneous compound butter.
Place the whole trout on a baking sheet lined with parchment paper. Gently open the fish where it has been butterflied and sprinkle a generous amount of salt. Stuff the inside of the fish with lemon slices, lavender sprigs and sage leaves, then "close" the fish back.
Make 3 or 4 cuts on the diagonal on the side of the fish that is facing up, about 1 cm deep. How deep and how many you will make depends on the size of your fish.
Stuff the cuts with the lemon lavender compound butter you have prepared, pushing in as much as you can fit. Spread the butter leftovers all over the skin of the fish. If you still have leftovers, chuck any compound butter that's left inside the fish with the rest of the stuffing.
Bake in the preheated oven at 200°C (390°F) for about 30-35 minutes. Baking time will depend on the size of the fish and the oven. I have used mine on fan forced setting. To check for doneness gently lift the top side of the fish and check if the flesh looks opaque and flaky. That is a sign of doneness. You can also check the temperature: it should be 60°C (145°F).

The nutritional information provided is made by an online calculator and meant as a guideline only.