Wild Game Wednesday: Oven-Roasted Trout with Crispy Potatoes

Fishing in GeorgiaRecipe contributed by Field Staff Writer G. Ford.

This recipe is one of my all-time favorite meals on the planet. It was made possible by the methods explained in Staying on the Game: Adapting to New Areas to Hunt & Fish.

Speckled Trout in GeorgiaIngredients:
• Potatoes, about 2 pounds – Yukon Golds are great, red potatoes would work also
• Salt
• Black Pepper or Crushed Red Pepper
• Oregano or Basil (dried)
• Olive Oil
• 1 Lemon
• Whole, gutted and scaled fish – Speckled Trout in this case, but really any good
quality saltwater fish .


Speckled Trout• Preheat oven to 350 degrees F.
• Quarter up the potatoes into bite-size chunks.
• Toss them into a casserole dish with some olive oil.
• Season the potatoes with salt, pepper of your choosing, and herbs.
• Bake the potatoes until they’re soft, nearly done.
• While the potatoes are baking, it is time to prep the fish.
• Coat lightly with olive oil.
• Salt the fish (somewhere between lightly and heavily).
• Slice half the lemon into wedges and stick them in the belly of the fish.
• When the potatoes are nearly done, lay the fish directly on top of the spuds.
• Put the tray back into the oven and continue baking at 350 until the fish is done
(about 10-15 minutes, depending on the size of the fish).
• When the fish is about done, make up a simple salad. I go with mixed or arugula
greens. Feel free to dress the salad as you like, but I go simple: olive oil, juice of
half lemon, salt and pepper.

Two more pieces of advice: don’t neglect eating the crispy fish tail or cheek meat.

Baked Speckled Trout and Potatoes

Get more recipes for your wild caught fish!
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Crispy Skin Wild California Salmon
Smoked Salmon and Homemade Pesto Pasta
Pan Fried Rainbow Trout with Smoked Butter Tomato Sauce
Smoked Wild Trout Soup

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