I absolutely adore this dish for a dinner party as it looks super fancy but requires the least bit of effort. The trout is available usually in large packages of 5 or 6 but otherwise ready to buy individually most anywhere. The head and fins are a personal choice to leave on or off, personally I prefer to leave the fish in tact as it looks more pleasant when roasted and is much easier to slice off when cooked.
The parsley and sliced tangerines give off a fragrant flavor while the sprinkling of lemon pepper seasons the fish. Lemon pepper seasoning is available at any grocery store but can be substituted with salt and a squeeze of fresh lemon. I have found that one fish is a good amount for one person. Even though a whole trout might seem too much, when the skin and the fish bones are picked through the portion is just right for a single serving.