Experience the rich flavors of Armenian cuisine with this oven-baked trout recipe. The combination of juicy trout, aromatic tarragon, and zesty lemon wrapped in crispy lavash bread creates a hearty and delightful main course that is sure to impress.
Ingredients
🍋 1 whole lemon, sliced
🌿 1 bunch fresh tarragon, chopped (reserve some sprigs whole)
🐟 6.6 lbs 3 kg whole trout, gutted
🧂 3 tablespoons salt
🌶️ 1 tablespoon black pepper
🌶️ 1 tablespoon paprika
🫒 3 tablespoons olive oil
🥖 2 whole pieces of Armenian lavash bread
🧈 1 oz 25 g melted butter
🌈 Assorted mini sweet peppers, for garnish
🍋 Lemon wedges, for garnish
Instructions
1- Prepare Ingredients:
- Thinly slice the lemon and chop the tarragon, keeping a few sprigs whole for later.
- Clean and gut the trout, ensuring it's ready for seasoning.
2- Season Trout:
- Generously season the inside cavity of the fish with salt, black pepper, and paprika; make sure to rub it thoroughly.
- Repeat the seasoning process on the outside skin of the fish, rubbing it in well.
- Drizzle the olive oil over the entire fish and rub to coat evenly.
3- Prepare Fish for Marination:
- Using a knife, make several diagonal cuts about 1 inch deep along one side of the fish from head to tail.
- Stuff the cavity of the fish with the chopped tarragon and lemon slices.
- Place additional tarragon sprigs and lemon slices in the diagonal cuts over the fish skin.
4- Marinate Fish:
- Wrap the seasoned fish in plastic wrap or place it in a plastic bag and allow it to marinate for 2 hours.
5- Preheat Oven:
- Preheat your SMEG oven to 390°F 200°C.
6- Prepare Baking Sheet:
- Line the baking sheet with parchment paper and lay two whole pieces of lavash, overlapping slightly, to create a bed for the trout.
7- Wrap Trout in Lavash:
- Carefully place the marinated fish onto the lavash bed on the baking sheet.
- Enclose the fish completely within the lavash wrap.
8- Bake:
- Using the silicone brush, spread the melted butter generously over the lavash.
- Position the baking sheet on the lower rack of the preheated oven and bake for 1 hour.
9- Monitor Baking Process:
- After 20 minutes, remove from the oven and cover the lavash-wrapped fish with tin foil to prevent burning, then continue baking.
- After a full hour of baking, remove the foil and return the fish to the oven until the lavash is golden brown.
10- Serve:
- Carefully remove from the oven and transfer to the serving platter.
- Garnish the dish with fresh tarragon sprigs, lemon wedges, and sliced sweet peppers.
- Slice into portions and squeeze fresh lemon juice over each before serving.
Prep Time: 15-20 minutes
Marinating Time: 2 hours
Cook Time: 1 hour
Total Time: Approximately 3 hours and 15-20 minutes
Servings: 8-10
Equipment: White marble-patterned rectangular cutting board, Serrated knife, Rectangular blue/grey enamel baking sheet, Parchment paper, Plastic bag/wrap for marinating, SMEG built-in electric oven, Light blue/teal silicone brush, Green and white patterned oven mitt, Tongs/spatula, Oval white serving platter with green rim and fruit/leaf pattern
Cooking Tips
- Marinating the fish for adequate time ensures deep flavor penetration.
- Making diagonal cuts aids in flavor infusion and enhances presentation.
- Wrapping fish in lavash helps in retaining moisture and adds a delicate, crispy texture.
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#retrokitchenyan
Oven-Baked Trout in Lavash
