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.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.