Facing a whole fish as a home cook can be intimidating, but going mouth-to-fin can yield a delicious result. Take this recipe from JBF Chefs Boot Camp alum Asha Gomez, which slathers whole trout (go for either sustainable U.S. farmed rainbow trout or Minnesota lake trout, as per Seafood Watch’s recommendations) in an umami-packed “mop sauce.” Seasoned and stuffed with herbs and spices, this dish nearly makes itself, going from prep to table in just over half an hour. Serve this to your family and we bet they’ll fall for whole-fish dishes, hook, line, and sinker. Get the recipe.
Hungry for more? View our entire recipe collection. Learn more about the JBF Chefs Boot Camp for Policy and Change.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
