Roasted Trout with Chorizo Cream

Serves 4


  • 4 whole trout
  • 2-3 tbs. olive oil
  • 8 ounces chorizo sausage, small diced
  • 4 lemons
  • 8 sprigs of fresh thyme
  • 1 medium onion, diced
  • 3-4 cloves garlic, chopped
  • 1 cup white wine
  • 8 ounces English peas
  • 1 tbs. Harissa seasoning
  • 1/2 c heavy whipping cream
  • 2-3 tbs butter, plus 2 tbs.
  • Juice of 1 lemon
  • 1 bunch scallions, sliced
  • Salt and pepper to taste


For the trout: 

Season each trout  with olive oil, salt and pepper.  Sprinkle inside of cavities with salt and black pepper. Fill each fish with slices of lemon and thyme sprigs in the cavity. In a 12 in. saute pan or cast iron pan, heat olive oil at medium heat. Add trout to the pan. Cook on side for 6-7 minutes. Carefully flip fish and cook for another 6-7 minutes. Add 2 tbs. butter and squeeze lemon juice on each fish.

For the chorizo cream:

In a 10 inch saute pan, saute chorizo for 2-3 minutes. Add onions and garlic. Cook for 1-2 minutes. Add harissa seasoning. Deglaze with white wine. Reduce by half. Add heavy cream. Season with salt and pepper. Fold in English peas. Taste for seasoning adjusted. Swirl in butter until incorporated. Add lemon juice. Taste. Serve with trout.

Garnish with sliced scallions.