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Whole Roasted Trout with Sesame, Ginger & Bok Choy

Servings: 4 servings


  • 1 - 1.5 lb Whole fish trout or similar variety
  • 469 g 2 bunches baby Bok choy
  • 4 oz ½  cup La Crema Sonoma Coast Chardonnay
  • 117 g 1 small red onion, sliced
  • 3-4 tablespoons olive oil plus some for drizzling divided
  • 28 g ¼ cup butter, softened
  • 2 teaspoons fresh ginger minced
  • Sea salt and freshly ground black pepper


  • Sesame seeds toasted
  • Fresh cilantro
  • Lemon sliced or in wedges


  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper and drizzle oil lightly as a base layer.
  • In a small bowl, using fork, smash together butter and ginger. Set aside.
  • In a cast iron skillet over medium heat, warm 3-4 tablespoons olive oil. Add onion and bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch (you may need to do a few batches pending pan size).
  • Turn bok choy cut side up. Add La Crema Sonoma Coast Chardonnay. Allow to cook for 2 more minutes and then pull from heat.
  • Layer enough bok choy and onion mixture evenly on parchment to cover the base of the fish for cooking; season with salt and pepper.
  • Rinse whole fish and season with salt and pepper. Set on bok choy bed. Using a spatula, spread the ginger butter inside the cavity of the fish generously. You will have leftovers. Add fresh cilantro.  
  • Drizzle skin with olive oil to coat any leftover pan drippings. Place in oven.
  • Bake until fish is just cooked through, 15-25 minutes (depending on size).
  • Lay fish whole on platter and garnish with sesame seeds, cilantro and lemon. Use a knife to flake flesh off the bone