18 whole trout recipes

Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Simple baked trout in white wine with herbs and garlic. Minimal prep, maximum flavor. Whole trout bakes in 30 minutes for an elegant, light dinner for four.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Whole rainbow trout stuffed with chopped onion and tomatoes, spritzed with lemon juice, wrapped in foil, and grilled for 20 minutes. Five ingredients. Campfire-simple and stream-to-table fresh.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Pan-fried whole trout in a crispy flour-cornmeal coating served alongside buttered fiddlehead ferns. A classic springtime catch-and-cook meal that celebrates wild ingredients at their seasonal peak.