This woodsy, one-pan meal feels like something you’d cook over an open fire—but comes together easily on the stovetop. The pine needles infuse the fish with a gentle, woodsy aroma, balanced by buttery potatoes, tender kale, and a bright, winey broth. If pine boughs aren’t within reach, feel free to substitute a mixture of other evergreen herbs as the base of this dish.
Whole fish, made easy
Cooking whole fish makes for an impressive meal, and it’s easier than you might think. Instead of 2 fish fillets, try using a whole trout in this recipe instead. Your local fishmonger can dress the trout for you (meaning the viscera, fins, and scales are removed), saving you some of the messy work of preparing the fish for the pan.
This recipe was originally published in the December 2025 issue of alive magazine.
