Trout Baked In Tagine

My second Game of Thrones themed meal was a success! May be even more so than the first one.  This one was an original recipe inspired by a post from a blog called The Inn at the Crossroads.  These bloggers/GoT fans made a replica of the trout baked in clay from the book where they actually wrapped the whole fish in clay and baked it on a fire.

AMAZING dedication to the theme.  The fish looked amazing and sounded so tasty that I had to give it a try.  I google searched “cooking in clay” and found the terra-cotta Tagine:


So cool! The cone shaped lid creates an environment that promotes moisture to stay inside.  So my hope was to achieve the same effect without all the work of shaping clay around a fish and cleaning/deboning it to boot. Here’s my version of the trout from GOT.

Trout in a Tagine

From Nom Nom Bombshells | Main Dishes | Moroccan


High cal Calories 554kcal

High fat Total Fat 36g

High sat-fat Saturated Fat 17g

High chol Cholesterol 161mg

sodium Sodium 340mg

Low carbs Total Carbohydrate 11g

Serving size 352g Calories from fat 324kcal Fiber 2g Protein 36g Sugar 4g
2 servings


  • 3/4 lb Rainbow Trout, skin on
  • 1/2 Lemon sliced
  • 1/2 Lemon juiced
  • 4T butter
  • 8 Sage leaves
  • 10 Tarragon leaves
  • Salt and pepper to taste
  • 1/2 C White wine
  • 1 Medium onion sliced
  • 3 Cloves Garlic
  • Olive oil


  1. Set the oven to 400 degrees and put the closed tagine in the cold oven. Let the tagine heat up as the oven heats up.
  2. Place the trout in a ziploc bag and pour white wine in with it.
  3. Chop the garlic and throw it in the bag too.
  4. Let the air out and seal the bag.
  5. Allow to marinate for anywhere from 30 minutes to an hour.
  6. Heat a splash of olive oil and 3T butter in a pan and toss in your sliced onion.
  7. Allow the onion to sweat then squeeze 1/2 the lemon and pour the marinade from the bag in the pan.
  8. Let the onion and marinade cook down until reduced by about half.
  9. Take the tagine out of the oven using oven mitts.
  10. Pour the onion mixture in the bottom of the tagine.
  11. Place the fish over top of the onions then scatter the sage and tarragon leaves over top.
  12. Place the lemon slices on top of the fish with some more butter and put the lid on the tagine.
  13. Place in the oven and bake at 400 for 20 minutes.

photo 6

I got these beautiful filets from Whole Foods at a pretty good price! I was excited to see them there, as I had been disappointed by the farmer’s market earlier when I found no trout at the fish store.  Otherwise, I love my local farmer’s market! Can’t wait to do a post about it.  They have everything you could ever imagine.  Before marinading I preheated the oven to 400°F and put the tagine in the oven cold.  This keeps the tagine from cracking from the heat.  I gave the filets a little rub down to make sure there were no bones before marinading.  There weren’t!

photo 7

I didn’t measure the wine, just poured it in the bag with the fish until the fish was covered. I used a sauvignon blanc, something inexpensive, and gave the fish a rub down prior to zipping it tight.

photo 8

As the fish was marinading, I sliced up my onion into little half moon shapes.  This way, I could have a bit of a platform in the tagine to keep the fish from poaching.

photo 10

Sweat your fish in 3T butter and a splash of olive oil, then pour the marinade mixture overtop so that the mixture can cook down.  Add some salt and pepper and squeeze that lemon into it.

photo 1

Here’s how it looks after it cooks down a little bit.  It’s reduced by about 1/2.  The smell at this point was absolutely lovely.  My house was filled with the aroma of wine and garlic.  Carefully pull the tagine out of the oven using pot holders and remove the lid – again, pot holder…it’s hot.

photo 2

Doesn’t it all look gorgeous! Pour in your onion mixture and top with the fish.  Spread the herbs, lemon slices and another T of butter over top of  the fish.  Put the lid back on top then place it back in the oven at 400 and cook for 20 minutes.  Do NOT take the cover off until the fish is done.

photo 4

Once you pull it out, you have a choose your own adventure story, depending on how hungry you are and how adventurous you are feeling.  I re-heated my pan with a splash more oil then seared the skin for just about a minute to give it a little bit of a crispy texture.  You don’t have to.  It’ll be delicious either way.

photo 5

Serve with some of the onions underneath and a little of the sauce drizzled overtop for good measure.

I served it with some goat cheese and bread that I purchased from the farmer’s market.  It was a great addition to the meal! Hearty, and delicious.

photo 3

I can’t wait to use the tagine again!  Please try this.  If you don’t have a tagine, you can probably try this in a dutch oven.  Let me know how it turns out.

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