Easter Baked Trout with Lavash and Tarragon

Historical facts about Trout

Since Great Lent (Մեծ Պահք) precedes Easter, many Armenians avoid meat for 40 days and break the fast with fish on Easter Sunday. 

Fish has been a Christian symbol since ancient times, and Armenians commonly eat it during religious feasts.

Traditional Armenian trout dishes, especially baked trout wrapped in lavash, were commonly served in Eastern Armenia. 

Ingredients:

• 1 whole trout (cleaned and gutted)

• 1 large sheets of lavash (thin Armenian flatbread)

• 1 bunch fresh tarragon, chopped

• 2 cloves garlic, minced

• 1 small lemon, sliced into thin rounds

• 3 tbsp butter (melted) or olive oil

• ½ tsp ground black pepper

• ½ tsp salt

• ½ tsp red pepper flakes (optional)

• 125ml dry white wine (or water, for moisture)

 Instructions:

• Preheat the oven to 190°C (375°F).

• Prepare the trout:

Rinse the fish and pat dry with a paper towel.

Rub the inside and outside with salt, black pepper, and red pepper flakes.

Stuff each fish with chopped tarragon, garlic, and lemon slices.

• Wrap in lavash:

Lightly brush the lavash sheets with melted butter or olive oil.

Wrap each trout tightly in a sheet of lavash, ensuring it’s fully covered.

Brush the top with more butter or oil for a crispy finish.

• Bake the trout:

Place the wrapped fish on a baking tray, seam side down.

Pour white wine (or water) into the tray to keep the fish moist.

Bake for 25-30 minutes until the lavash is golden brown and crisp.

• Let it rest for a couple of minutes before cutting.

Serve with yogurt-garlic sauce, a squeeze of fresh lemon, and a side of grilled vegetables or salad.