This rainbow trout recipe is very easy to make for a light and delicious fish dinner. 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 fresh, whole, gutted trout with heads and tails still on from the supermarket. Serve with rice and veggies.
Ingredients
- 2 teaspoons olive oil , divided
- 2 whole rainbow trout , gutted and cleaned, heads and tails still on
- 0.25 teaspoons dried dill weed
- 0.25 teaspoons dried thyme
- salt to taste
- 0.5 large onion , sliced
- 2 thins slices lemon , Optional
- 2 tablespoons hot water
- ground black pepper to taste
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.
-
2
Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients.
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3
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.
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4
Bake in the preheated oven for 10 minutes; add 2 tablespoons hot water to the dish (cold water could cause the dish to crack) to prevent the fish from drying out. Continue baking until fish flakes easily with a fork, about 10 minutes more.
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5
Serve hot and enjoy!
Nutrition Facts
Per serving
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