Roasted Trout with Parsley & Tangerine

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Serving Size 2 People Easy
Total: Active:
0 Ratings 

Ingredients (6)

  • 2 Whole trouts
  • 1 Large tangerine
  • 1 Handful parsley
  • 1 Medium peeled white/yellow onion
  • 1 tbs Lemon pepper seasoning
  • 5 tbs Olive oil
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Roasted Trout with Parsley & Tangerine

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.


  1. 1Preheat the oven to 350 degrees and line a baking sheet with foil. Spread some of the oilve oil on the sheet to coat well.
    Wash the trout thoroughly, cut lengthwise along one side. Season fish with lemon pepper inside and out.
  2. 2Cut tangerine into 1/2 inch slices and place inside the fish in a row, usually 3 slices fit into each trout. Reserving a small bit of the parsley, stuff the rest inside the fish on top of the tangerine slices. Slice onions and arrange surrounding the trout. Place the trout on the baking sheet and into the oven.
  3. 3After about 35 minutes the fish should be cooked through, at this point you can either take it out if the oven or switch to broil for a slightly crispy top. Once off the baking sheet and onto your serving dish, tear up the reserved parsley with your hands and scatter over your roasted trout. Enjoy!
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