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Rainbow Trout
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Rainbow Trout with Spring Vegetables & Fresh Herbs

Recipe Date: March 18, 2022
Yield: 4 Servings
Prep: PT30M 30 minutes | Cook: 15 Minutes
Total Time: PT45M 45 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Fresh, light, and citrusy our Rainbow Trout recipe pairs with the crisp citrus and floral notes of our Sauvignon Blanc.



  • 2 large (or 4 small) whole rainbow trout, about 2.5 pounds
    • Salt and pepper
    • Extra virgin olive oil
    • 2 lemons cut into thin rounds + 1 lemon cut into wedges for serving
    • 1 shallot or spring onion, minced
    • 1 pound fresh asparagus, trimmed and sliced on the bias into 2 inch pieces
    • 1 pound fresh peas
    • Flaky salt
    • Handful mixed fresh herbs: chervil, parsley, dill


Rainbow Trout with Springy Veggie & Fresh Herbs

Recommended wine pairing –  Pine Ridge Sauvignon Blanc

Season trout inside and out with salt and pepper, and brush trout skin with 2 tablespoons olive oil. Stuff cavity with lemon slices. Set aside while prepping your other veggies.

Preheat a large skillet on the stovetop over medium heat. Sauté shallot or spring onion with 2 tablespoons olive oil and a generous pinch of salt. When shallots are starting to brown, add asparagus and peas to the pan along with a splash of tap water and another generous pinch of salt. Cover and let veggies steam until just-tender.

In the meantime, preheat your grill or grill pan to high heat.
Grill trout 4-5 minutes on a side. Peek into the belly to check that fish is cooked through.
Place trout on a serving platter surrounded by sautéed veg. Give the trout a nice squeeze of lemon juice and serve with additional lemon wedges. Top everything with a scattering of fresh herbs, flaky salt and freshly ground black pepper.

Serves 4 | Wine Pairing: Sauvignon Blanc

Recommended Wine Pairings