Entree: Armenia – Armenian Diaspora Classics – Իշխան ➤ Ishkhan (Whole roasted or grilled trout traditionally prepared with lemon and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 2 whole ishkhan trout (Sevan trout), approx. 10–12 oz (280–340 g) each, scaled and gutted
- 1 1/2 tsp (9 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 1 lemon, juice only, about 1/4 cup (60 ml)
- 1 lemon, thinly sliced for stuffing
- 1 medium onion, about 150 g, thinly sliced
- 2 garlic cloves, minced (about 8 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (30 g) fresh dill, chopped
- 1/4 cup (30 g) chopped walnuts (optional, for an Armenian touch)
- Lavash or lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Rinse the trout and pat dry with paper towels. Season the cavity and both sides with 1 tsp (6 g) salt and 1/2 tsp (3 g) pepper.
2. In a small bowl combine melted butter, olive oil, minced garlic, lemon juice, and chopped parsley and dill. Place a few lemon slices and some sliced onion inside each trout cavity along with a pinch of the herbs.
3. Place the stuffed fish on a foil-lined baking sheet. Brush the outside generously with the butter-herb mixture and sprinkle chopped walnuts over each fish if using.
4. Bake at 400°F (200°C) for 18–25 minutes, basting once, until the flesh flakes easily with a fork and reaches an internal temperature of about 145°F (63°C). For grilling, cook over medium heat 8–10 minutes per side until done.
5. Remove the fish to a platter, squeeze additional lemon if desired, and let rest 3–5 minutes. Serve whole with lavash or lemon wedges and additional fresh herbs.