Ingredients Seafood Fish Trout Herb-Roasted Trout with Buttery Almonds Be the first to rate & review! Lemon slices and a bounty of hardy herbs flavor these tender whole trout from the inside out, while toasted almonds provide a crunchy finish. Tucked inside and underneath the fish, sprigs of rosemary, thyme, oregano, and sage release their essential oils during roasting without getting too crisp in the oven. Serve these roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on April 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Active Time: 20 mins Total Time: 40 mins Servings: 4 Ingredients 3 lemons, thinly sliced, divided 1 (1/2-ounce) bunch fresh rosemary, divided (about 10 [5-inch] sprigs) 1 (1/2-ounce) bunch fresh thyme, divided (about 12 [5-inch] sprigs) 1 (1/2-ounce) bunch fresh oregano, divided (about 35 sprigs) 1 (1/2-ounce) bunch fresh sage, divided (about 8 [6-inch] sprigs) 4 (12-ounce) whole trout, cleaned 3 tablespoons extra-virgin olive oil, divided 2 ¾ teaspoons kosher salt, divided 1 ½ teaspoons black pepper ¼ cup unsalted butter ½ cup sliced almonds (about 3 3/4 ounces) Directions Preheat oven to 450°F. Spread half of lemon slices and half of fresh herb sprigs on a large rimmed baking sheet lined with parchment paper. Rub trout all over with 2 tablespoons oil; sprinkle inside and outside of trout with 2 1/2 teaspoons salt and pepper. Stuff trout cavities evenly with remaining lemon slices and remaining herb sprigs. Arrange trout on prepared baking sheet. Roast in preheated oven until a thermometer inserted into thickest portion of fish near the head registers 140°F, 16 to 20 minutes. Transfer trout to a large serving platter. Heat butter and remaining 1 tablespoon oil in a medium skillet over medium. Add sliced almonds, and cook, stirring often, until light golden, 2 to 4 minutes. Remove from heat (almonds will continue to brown), and stir in remaining 1/4 teaspoon salt. Spoon almond mixture evenly over trout. Rate it Print