Entree: Armenia – Central Culinary Region – Իշխան ➤ Ishkhan (Whole freshwater trout, typically Lake Sevan trout, roasted or grilled simply with herbs and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 whole trout, approx. 10–12 oz (280–340 g) each, gutted and scaled
- 4 tbsp (60 ml) unsalted butter, melted
- 3 tbsp (45 ml) olive oil
- 2 lemons, 1 thinly sliced, 1 for juicing
- 4 cloves (about 0.75 oz / 20 g) garlic, minced
- 2 tbsp (30 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh cilantro (optional)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) sumac (optional, for finishing)
- 1/2 cup (120 ml) dry white wine or 1/2 cup (120 ml) water for the baking pan

Instructions

1. Preheat oven to 400°F (200°C). Rinse trout and pat dry with paper towels. Make 2 shallow diagonal cuts on each side of the fish.
2. In a small bowl, combine melted butter, olive oil, minced garlic, chopped dill, parsley, cilantro (if using), ground coriander, kosher salt, and black pepper.
3. Rub the butter-herb mixture all over each trout, inside the cavity and into the side cuts. Stuff each cavity with 2–3 lemon slices and a small sprig of dill or parsley.
4. Place trout on a parchment-lined roasting pan or baking dish. Pour 1/2 cup (120 ml) dry white wine or water into the pan to keep the fish moist.
5. Roast in the preheated oven for 16–20 minutes, depending on size, until the flesh is opaque and flakes easily with a fork. For a lightly crisped skin, switch to broil for the last 1–2 minutes while watching closely.
6. Transfer trout to a warm platter, squeeze the juice of the remaining lemon over the fish, and sprinkle with sumac if using. Serve immediately with additional lemon wedges and lavash or crusty bread.