Baked Rainbow Trout
User Reviews
5
Baked Rainbow Trout
Description
This recipe involves preheating the oven to 400°F, preparing a foil packet that fully encloses the trout. Olive oil is drizzled over the fish, and seasoning is applied both inside and on the surface. The aromatic inside includes thin lemon slices, garlic cloves, and sprigs of fresh herbs, which gently infuse the fish while it cooks. The foil packet is folded and sealed to retain steam and natural juices.
After 10-15 minutes in the oven, the trout becomes tender and flakes easily with a fork, indicating it is cooked through. The fish’s skin and flesh remain moist due to the enclosed cooking method, with bright, fresh notes from the lemon and herbs.
The fish can be served whole or portioned, making it suitable for one to two servings depending on size. It pairs well with simple sides like steamed vegetables or grains. Leftovers can be stored in the refrigerator for up to two days or frozen for up to a month. Raw trout can also be frozen safely in resealable containers.
Ingredients
- 2 Rainbow Trout gutted and cleaned, with heads still on
- 2-4 teaspoons olive oil
- 1 lemon thinly sliced
- 2 cloves garlic sliced
- 4 dill or rosemary or thyme, sprigs each
- 4 parsley or rosemary or thyme, sprigs each
- kosher salt
- black pepper freshly ground
Instructions
- Preheat oven to 400 degrees F. Tear off a large piece of heavy-duty aluminum foil big enough to go completely around both fish and set it on a baking sheet.
- Place trout on foil and drizzle each trout with 1-2 teaspoons of olive oil. Season the inside and outside with salt and pepper.
- Place a few slices of lemon, one sliced clove of garlic, and a couple of sprigs of fresh dill, or the herb of your choice, inside each of the trout. Fold the foil over the fish, crimping the edges well to create an envelope for the fish to bake in.
- Bake for 10-15 minutes, checking after 10 minutes to see if the fish is done. It will be opaque and flake easily with a fork when done.
Notes
- Serving vary by trout size; smaller fishes serve one, larger ones may serve two.
- Lemon and garlic amounts remain consistent as they mainly provide aromatic flavor.
- Store leftover baked trout airtight in the refrigerator for up to 2 days.
- Cooked trout can be frozen in freezer-safe containers or zipper bags for up to 1 month.
- Raw trout can also be frozen using similar packaging to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 32mg | 36% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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