Nika Hazelton’s Spanish Trout

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 whole trout, cleaned
  • ½ lemon
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup soft fresh bread crumbs
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped parsley
  • cup dry sherry


  1. Preheat oven to moderate (350°F.).

  2. Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper.

  3. Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic and parsley. Sprinkle half of this mixture over the bottom of a greased shallow baking dish. Place the trout on top. Sprinkle the fish with the remaining bread-crumb mixture. Sprinkle with the reserved lemon juice.

  4. Bake the fish for ten minutes, then add sherry. Continue to bake for ten to fifteen minutes, basting occasionally with the sherry. When the fish is done, it should flake easily when tested with a fork.

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