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Roasted Trout with Chimichurri

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Roasted Trout with Chimichurri



2 prepared trout, butterflied

Olive oil    

Salt and pepper



½ lemon thinly sliced

2 tbsp butter   

½ lemon juiced



4 cloves garlic

½ cup Italian parsley leaves

½ cup cilantro leaves

1 tbsp fresh oregano leaves

2 tsp red pepper flakes

2 tbsp red wine vinegar

½ lemon juiced

¼ tsp smoked paprika

¼ cup olive oil

Salt and pepper




Preheat oven to 375 degrees F.

Coat the inside and outside of the trout with olive oil, then season with salt and pepper.

Add the thyme, rosemary, lemon slices and butter to the inside of the trout, then drizzle the outside of the fish with the lemon juice.   

Place the trout inside an If You Care Medium Roasting Bag seam side up on top of a rimmed baking sheet, then roll the open end of the bag upwards as many times as possible to seal.

Roast for 10 minutes, then remove and carefully cut along the top of the Roasting Bag to expose the fish and roast uncovered for another 10-15 minutes until browned and crisp.

While the trout is roasting, combine all sauce ingredients in a blender or food processor, then set aside.

Drizzle the sauce on the trout and serve with greens.


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