Ready to go to battle with any angler and possessing flesh with praise-worthy rich flavour, lake trout are among the most sought-after sport fish in Canada. And cooking it whole in this one-pan recipe requires minimal prep to reap the rewards of a catch well done. Plus, bones infuse an extra layer of flavour during cooking.
Non-anglers can look for farm-raised whole rainbow trout at fish counters, or try this recipe with fillets of arctic char, splake, salmon, or rainbow trout and simply shorten the cooking time for the fish.
2 medium-sized whole lake trout, cleaned and gutted (or see "Other fish to try")
Salt and black pepper, to taste
2 lemons, thinly sliced
8 thyme sprigs
2 Tbsp (30 mL) drained capers
2 garlic cloves, minced
1 fennel bulb, fronds reserved
2 red bell peppers
1 red onion
1 Tbsp (15 mL) extra-virgin olive oil
Salt, to taste
Preheat oven to 425 F (220 C). Line rimmed baking sheet with parchment paper.
Make diagonal slashes on both sides of trout. Place fish on prepared baking sheet. Or use two baking sheets if needed. Season fish with salt and pepper, to taste, on both sides and in the cavity. Fill each fish cavity with some lemon slices, thyme, capers, and garlic. Top each fish with any remaining lemon slices.
Halve fennel bulb lengthwise; slice lengthwise into 1/4 in (6 mm) thick pieces, cutting away any core pieces. Slice red bell peppers into 4 pieces. Slice onion into 1/2 in (1.25 cm) pieces. Toss vegetables with oil and season with salt, to taste. Spread out on sheet surrounding trout.
Bake in oven for 20 to 25 minutes, or until fish is cooked through in thickest parts. If needed, remove fish from baking sheet and continue roasting vegetables until desired doneness.
Place fish on serving platters and scatter roasted vegetables around. Garnish with fennel fronds.
This recipe is part of the Go (Ice) Fish collection.
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