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Baked Fresh Rainbow Trout

4

30 min

Baked Fresh Rainbow Trout

Baked Fresh Rainbow Trout Photo 1

Time

30 min

Serving

6 persons

Calories

373

Rating

4.00★ (120)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.
    Baked Fresh Rainbow Trout Photo 2
  2. Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients. Dotdash Meredith Food Studios
    Baked Fresh Rainbow Trout Photo 3
  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. Dotdash Meredith Food Studios
    Baked Fresh Rainbow Trout Photo 4
  4. 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
    Baked Fresh Rainbow Trout Photo 5
  5. Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 
    Baked Fresh Rainbow Trout Photo 6

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