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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 373 Calories

Ingredients

• 2 tablespoons hot water
• salt to taste
• ground black pepper to taste
• ¼ teaspoon dried thyme
• ¼ teaspoon dried dill weed
• ½ large onion, sliced
• 2 teaspoons olive oil, divided
• 2 whole rainbow trout, gutted and cleaned, heads and tails still on
• 2 thin slices lemon (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.

Step 2

Place trout in the prepared baking dish and coat with remaining olive oil. 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.

Step 3

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.