We routinely make this juicy fish recipe. Whole trouts are easily available in the seafood section of your local grocery store. And prep is super simple. Wrapped in parchment, the mild, slightly sweet taste and buttery texture of trout is perfectly balanced by the bright, citrusy notes of lemon and aromatic herbs created with our infused oils and balsamics. Unwrapping the parchment reveals a beautifully cooked whole trout, its skin lightly crisped and its flesh glistening.

2 whole trout, cleaned; removing head and tail is optional 
2 tbsp Sicilian Lemon white balsamic
2 tbsp Garlic EVOO 
2 tbsp your choice of Gremolata, Herbes de Provence or Tuscan Herb EVOO 
Salt and freshly ground pepper to taste

Parchment paper for wrapping

Preheat the oven to 400°F (200°C). Rinse the trout and pat them dry with paper towels. Season the inside and outside of the fish with salt and pepper. Gently press oils and balsamics into cavity and all over skin. Cut two large pieces of parchment paper, enough to wrap each trout completely. Place each trout in the center of a piece of parchment paper. Wrap the parchment paper around each trout, folding the edges to seal the package tightly. Place the wrapped trout on a baking sheet. Bake the trout in the preheated oven for 15-20 minutes, depending on the size of the fish. The trout is done when the flesh is barely opaque and flakes easily with a fork. If bones were not removed prior to baking, remove them now by lifting the centre bone from fish. The rest will easily join in.