Hagerman Trout Recipe

Preheat and prepare fish

Preheat the oven to 400°F (200°C). Rinse each trout inside and out under cold water, pat dry thoroughly with paper towels. Score the skin with 2–3 shallow diagonal cuts on each side to help even cooking and let the fish rest at room temperature while you prepare the stuffing (10 minutes).

Season the cavity and exterior: sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder evenly into the cavity of each fish and rub a light coating of the same seasoning on the outside skins.

Make the stuffing

Zest the lemon and then cut it in half. In a small bowl, combine the softened unsalted butter, chopped parsley, chopped dill, minced shallot, minced garlic, and lemon zest. Mix until evenly incorporated. Squeeze 1/2 the lemon juice into the mixture and stir. Taste and add a pinch of salt if desired.

Stuff the fish: spoon approximately 1.5 tablespoons of the lemon-herb butter into the cavity of each trout. Place 2 lemon slices and 1–2 sprigs of thyme inside each cavity on top of the butter. Reserve remaining lemon slices and herbs for the pan and topping.

Oil and arrange

Brush the outside of each trout lightly with olive oil (about 1 tbs per fish) to help the skin crisp and prevent sticking. Lay the fish on a large rimmed baking sheet or in an ovenproof roasting pan. Arrange the remaining lemon slices and thyme sprigs around and on top of the fish. If using, pour 60 ml white wine into the pan (it will steam the fish and add flavor).

Roast

Place the pan in the preheated oven and roast for 12–16 minutes, depending on fish size (about 10–12 minutes per inch of thickness). The fish is done when the flesh flakes easily with a fork and the internal temperature at the thickest part reaches 145°F (63°C). Avoid overcooking to keep the trout moist.

Finish and serve

Remove from oven and let rest 3–4 minutes. Transfer the trout to plates or a serving platter using a wide spatula. Spoon some of the pan juices over the fish. Finish with a crack of fresh black pepper and a light sprinkle of coarse sea salt to taste. Serve with additional lemon wedges alongside.