Herb-Roasted Rainbow Trout with Toasted Orzo

For a festive meal full of love, make a WHOLE FISH—plus, it's easiest to tell when your fish is fresh when you can see the entire fish. Look for clear eyes and wet gills that don't look dried out. Freshness = flavor!

Rainbow Trout is the star of this recipe, and it’s a perfect holiday option that’s foolproof, healthy, and delicious, especially when paired with the vibrant flavors of herbs and lemon.

Pro Tip: Ask your fishmonger to gut, trim, and scale the fish for hassle-free prep. And remember to always choose responsibly-sourced trout to protect our waterways!

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Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

For the Fish:

• 2, 1 ½-2 pound whole round white-fleshed fish (branzino, snapper, rainbow trout, sea bass)

• 4 tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 lemon, thinly sliced

• 2 cups soft herbs such as parsley, tarragon, oregano, basil plus more for garnish

For the Orzo:

• 1 tablespoon extra virgin olive oil

• 1 tablespoon unsalted butter

• 1 ½  cups dried orzo pasta

• 1 shallot, chopped

• 1 clove garlic, chopped

• 3 cups water or chicken stock

• Kosher salt and freshly ground black pepper

Method:

1. Fish: Preheat the oven to 420 degrees F.
   

   Rinse the fish inside and out, then pat dry with paper towels. Place on a rimmed baking sheet lined with parchment paper, side-by-side. Season inside and out with salt and pepper, then brush with olive oil inside and out. Stuff the bellies with lemon slices and herbs. Make a few slits in the fish which will help tell when it’s done and help in even cooking. 
   

   Roast for 20-25 minutes until the fish feels flaky when pressed under the skin or the fins pull off easily. Alternatively, use a meat thermometer which should reach 135 degrees F. 
   

2. Orzo: In a medium saucepan over medium heat, add olive oil and butter. When bubbling, add orzo, stir, and continue cooking until lightly brown and toasty, 3-4 minutes. Add shallot and garlic and cook 1 minute. Add water or stock 1 cup at a time, stirring to absorb like making risotto. When the orzo has absorbed the liquid, season with salt and pepper to taste. 

3. Assembly: Carve the fish: Separate the top fillet from the head and collar bone from the skin to the bone. Separate the other end from the tale. The fillet will be cut in two lengthwise filets: the dorsal half and the belly half with a spine just under the skin, which separates the two. Starting with the dorsal or belly half, run a knife or spoon along the spine to separate the fish from the bone in one piece. Repeat with the other half. Flip both pieces over skin-side down, removing any bones.

   Once the top of the fish is filleted, grab the tail and lift it with the bones, leaving the whole bottom fillet behind. Remove any bones from the bottom. 

   Transfer fish to a serving platter. Serve with orzo and garnish everything with freshly chopped herbs.

Credit: Amy Currie, HotDish Productions