Print: Baked Fresh Rainbow Trout

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.

Prep

19 min

Cook

42 min

Servings

Difficulty

Medium

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.
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.
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.
5 Serve hot and enjoy!

Nutrition per serving

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