April 11, 2022

This Oven-Baked Trout Pairs Perfectly with our Rosé and Albariño

Recipe by Lena Gladstone – Lena’s Kitchen Blog


  • 2 Lbs Trout or Sub with Salmon
  • 1 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1 Medium Orange
Herb Olive Salsa
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 Lemon, Zested
  • 1/2 Cup Green Olives, Sliced
  • 1 small Shallot, Finely Chopped
  • 3 Green Onions Finely Chopped
  • 1/2 Cup Cilantro, Finely Chopped
  • 1 Cup Arugula, Finely Choppped
  • 3/4 Tsp Kosher Salt, More to Taste


  • Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
  • Place the trout skin side down on a parchment-lined baking sheet. Make sure to pat it dry first on both sides. Brush trout with olive oil. Sprinkle it with salt. Add sliced orange.
  • Bake for 12-15 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. An instant-read thermometer should read 135-145° F.
  • In a bowl add the olive oil, lemon juice, lemon zest, olives, chopped shallot, chopped green onions, chopped cilantro and chopped arugula. Mix to combine. Salt to taste.
  • Once the trout is done cooking, add to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with Herb Olive Salsa and serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d’Avola Rosé and enjoy!

Lena Gladstone – Lena’s Kitchen Blog

Lena is the recipe developer and food photographer behind Lena’s Kitchen. On her site you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Learn more about Lena here.

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