Ingredients:

  • 2 whole Rainbow Trout (gutted & scaled, approx. 1 lb each)
  • 1 whole Fresh Lemon (thinly sliced)
  • 2 tablespoons Fresh Parsley (chopped, for stuffing)
  • 1 teaspoon Fresh Thyme Leaves
  • 1 tablespoon Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 6 tablespoons Unsalted Butter (divided)
  • 4 cloves Garlic (minced finely)
  • 2 teaspoons Cajun Seasoning Blend
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon Cayenne Pepper (or to taste)
  • 2 tablespoons Freshly Squeezed Lemon Juice
  • 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Pat the whole trout dry, inside and out, with paper towels. Make 2–3 shallow diagonal scores (slashes) on each side of the fish.
  3. Rub the outside and inside cavity of the trout with olive oil, salt, and pepper. Stuff each cavity with lemon slices, chopped parsley, and thyme sprigs.
  4. Place the seasoned fish on the prepared baking sheet.
  5. In a small saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Sauté gently for about 1 minute until fragrant, being careful not to burn the garlic. Remove from heat.
  6. Brush half of the prepared Cajun garlic butter evenly over the outside of the trout. Place in the preheated oven and bake for 15 minutes.
  7. Remove the fish from the oven. Brush the remaining Cajun butter over the top. Return to the oven and bake for another 3–7 minutes, or until the fish is opaque and flakes easily when tested with a fork (internal temperature should be 145°F/63°C).
  8. While the fish rests briefly, melt the remaining 2 tablespoons of butter in the saucepan. Stir in the fresh lemon juice to create the finishing drizzle.
  9. Transfer the trout to serving plates. Drizzle generously with the fresh lemon-butter mixture and garnish immediately with the remaining fresh chopped parsley.