New market vendor Westover Farms brings lovely whole (but gutted) fresh trout to the market each week. I asked Westover’s Kelly Stroh what to do with whole trout and she gave me this recipe from Harris Teeter.
Whole Rainbow Trout Baked with Tomato, Mushrooms & White Wine Recipe by Harris Teeter Kitchen
Preheat oven to 400 F.
Rinse the fish under cold water and pat dry.
Coat the fish with olive oil inside and out. Lightly sprinkle the cavities of the fish with salt and pepper. Put a couple sprigs of thyme and parsley in the cavities of the trout. Sprinkle the fish with cut up Roma tomatoes, chopped mushrooms and diced onion. Pour 3/4 cup of chicken stock and 3/4 cup of dry white wine over the fish.
Bake for 15-20 minutes.
Put fish on plate, cover with veggies. Pour liquid into sauce pan, on high to reduce down and check seasoning. Pour sauce on top of fish, serve.
And here’s a video that shows all the steps.