37 whole trout recipes

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

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.

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.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

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.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.

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

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.