This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones!
Ingredients
- olive oil: 2 tsp (divided)
- whole rainbow trout, gutted and cleaned, heads and tails still on: 2 piece
- dill weed: 0.25 tsp (dried)
- thyme: 0.25 tsp (dried)
- salt: (to taste)
- onion: 0.5 piece (sliced)
- thin slices lemon: 2 piece (optional)
- hot water: 2 Tbsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.
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Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients. Dotdash Meredith Food Studios
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Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish. Dotdash Meredith Food Studios
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Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
