Baked Fresh Rainbow Trout
Ceremony we took a little break from the heat and they wrapped up their evening.
Recipe Summary Baked Fresh Rainbow Trout
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Ingredients | Rainbows Roost Kamloops2 teaspoons olive oil, or to taste2 whole rainbow trout, gutted and cleaned, heads and tails still on¼ teaspoon dried dill weed¼ teaspoon dried thymesalt and freshly ground black pepper to taste½ large onion, sliced2 thin slices lemon (Optional)2 tablespoons hot waterDirectionsPreheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.If you use mixed peppercorns it's more flavorful, but fine if you only have black ones.If you can't stand to look at fish heads, you can remove head beforehand.You can use up leftovers the next day as a fish salad with mayonnaise and mustard.Info | Rainbows Roost Kamloopsprep: 10 mins cook: 20 mins total: 30 mins Servings: 6 Yield: 6 servings
TAG : Baked Fresh Rainbow TroutSeafood, Fish,
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