Baked Fresh Rainbow Trout

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!


Seafood · Fish · Trout · Baked


Prep Time: 10 mins
Cook Time: 20 mins
Servings: 6
Total Time: 30 mins

Ingredients

Ingredients List

  • 2 teaspoons olive oil, divided

  • 2 whole rainbow trout, gutted and cleaned, heads and tails still on

  • ¼ teaspoon dried dill weed

  • ¼ teaspoon dried thyme

  • salt to taste

  • ½ large onion, sliced

  • 2 thin slices lemon (Optional)

  • 2 tablespoons hot water

  • ground black pepper to taste


Directions

  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.

Tips

The dish will be more flavorful if you use mixed peppercorns instead of only black ones.

If you can't stand to look at fish heads, have the fishmonger remove the head beforehand.

You can use leftovers to make a fish salad with mayonnaise and mustard.


Nutrition Facts (per serving)

Nutrition Facts
373 Calories
15g Fat
2g Carbs
54g Protein


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