Herb-Stuffed Rainbow Trout with Chimichurri Sauce

Herb-Stuffed Rainbow Trout with Chimichurri Sauce

HERB-STUFFED RAINBOW TROUT WITH CHIMICHURRI SAUCE

Serves: 2–4
Prep time: 15 minutes
Cook time: 25–30 minutes

As spring deepens and early summer edges in, our tables begin to reflect the fresh, vibrant flavors of the season. This month, we’re celebrating the bounty with a light, herb-forward recipe that pairs beautifully with Abandoned Grove’s extra virgin olive oil: Herb-Stuffed Rainbow Trout with Chimichurri Sauce.

This dish is a celebration of simplicity and quality—fresh fish, garden herbs, and our vegetal, peppery oil come together to create something greater than the sum of its parts. Perfect for grilling or oven roasting, it’s a stunning centerpiece for al fresco dinners or leisurely weekend lunches.

Whether you’re cooking from a countryside kitchen or a city flat, this recipe brings a taste of Tuscany to your table.

For the Trout

1 1-½ lb whole rainbow trout, cleaned and scaled

1 to 2 tablespoons Abandoned Grove extra virgin olive oil

1 teaspoon kosher salt

Cracked Black Pepper

1 lemon, sliced into thin rounds

A handful of fresh herbs such as flat leaf parsley, lemon balm, chives, thyme, and/or dill

A few thin slices of fennel for extra aromatics, optional

For the Herb Sauce

1 shallot, finely minced

1 teaspoon (5 mL) granulated sugar

2 tablespoons (30 mL) red wine vinegar

1 green chili, minced

1 white anchovy, finely chopped (optional)

½ cup (125 mL) flat-leaf parsley, chopped fine

½ cup (125 mL) cilantro, chopped fine

¾ cup (175 mL) Abandoned Grove extra-virgin olive oil

Juice of ½ lemon

Salt and cracked black pepper, to taste

Pinch of ground red chilies

Roast the Trout

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment. Pat the trout dry with a paper towel and place it on the prepared baking sheet. Brush all over with Abandoned Grove and then season inside and out with salt and pepper. Stuff the cavity with lemon slices, herbs, and, if using, thinly sliced fennel. Roast the fish for 20 to 25 minutes until the skin is crisp and the fish is just cooked through - about 145°F (63°C).

Make the Herb Sauce and Serve

In a small bowl, whisk together the shallot, sugar, and vinegar until the sugar dissolves. Add the green chili and anchovy (if using). Add the parsley and cilantro. Pour in the oil. Stir to combine. Add the lemon juice—season with salt, pepper, and red chilies. Stir to combine. Spoon the hot fish over and place the remaining sauce in a small bowl so people can take more as they wish. Serve immediately alongside spring carrots or a thoughtful green salad, accompanied by some crusty bread, and pair with a crisp glass of Soave.