Trout Romesco


  • 2 whole trout, butterflied
  • 1 lemon, cut into rounds
  • 2-3 tomatoes, cored
  • 1 head of garlic, split crosswise
  • 3 ancho chile peppers, dried
  • 1-2 slices of stale bread, crust removed, broken into small pieces
  • 1 tbsp sherry vinegar
  • ½ cup almonds, skinned
  • Extra virgin olive oil
Trout Romesco


Play Icon Watch How to Cook Trout Romesco video

Boil & Cover Peppers

Add boiling hot water to dried peppers, cover with lid and allow to rehydrate for 30 minutes. Drain peppers and remove stems and seeds. Using a knife, remove as much of the skin from the peppers as possible.

Cooking Trout Romesco step 1

Bake Garlic & Tomatoes

Preheat oven to 350°F. Line baking sheet with foil, roasted tomatoes and garlic for about 1 hour. Garlic should be soft and tomato skins should be wrinkled. Remove and set aside.

Cooking Trout Romesco step 2

Peel Skins

Peel skins from garlic and tomatoes.

Cooking Trout Romesco step 3

Pulsing Peppers

In a food processor, add 4-8 cloves worth of the roasted garlic, tomatoes, and peppers. Pulse until semi smooth. Add vinegar, almonds, and process until semi smooth.

Cooking Trout Romesco step 4

Add Bread & Olive Oil

Add in bread and olive oil, pulsing until desired consistency. Taste and adjust seasoning.

Cooking Trout Romesco step 5

Season Trout

Season the inside and outside of the trout with salt and pepper. Stuff with lemon rounds.

Cooking Trout Romesco step 6

Fold Trout Closed

Fold the trout closed. Place on a lightly oiled baking sheet, bake at 350-375°F for about 10 minutes until the meat is flakey.

Cooking Trout Romesco step 7

Serve with Sauce

Remove from the oven, top with romesco sauce.

Trout Romesco

Chef Bio - Wade Truong
Wade is a lifelong Virginian, self-taught chef and hunter has been featured in The New York Times and Garden & Gun. His passion for cooking and sharing food is the foundation of his obsession with the outdoors and the resources they provide. Wade believes every meal should be “enjoyed and celebrated, meaningful, and mindful.”