Baked Rainbow Trout is a lovely recipe that even I can do correctly. The ingredients are simple, the instructions are easy but the result is amazing. The flavour of the trout is not overpowered by the herbs and vegetables but complimented by them. Serve as a main dish with new potatoes or with salad for a lovely al fresco dinner.

Baked Rainbow Trout

I often use the baked vegetables as a side dish as they have been cooked in the fresh juices of the Trout. Any leftovers are used in a salad with a little bit of homemade mayonnaise.

4.85 from 40 votes

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Course: Main Dish

Cuisine: British

Keyword: Fruit, Herbs, Seafood, Trout, Vegetables

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 67kcal

Ingredients

2 large rainbow trout gutted and cleaned
1/2 large onion sliced
4 large tomatoes chopped
1 large aubergine sliced
2 medium carrots sliced
1 slice lemon
2 1/2 tsp olive oil
1/4 tbsp dried dill weed
1/4 tsp dried thyme
2 tbsp hot water
salt
ground black pepper

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Grease a 9×13-inch metal baking dish with about 1 – 1 1/2 teaspoon olive oil.
2 1/2 tsp olive oil
Put the chopped tomatoes, aubergine, and carrot on the greased dish.
4 large tomatoes, 2 medium carrots, 1 large aubergine
Place trout in the prepared baking dish and coat with remaining olive oil.
2 large rainbow trout
Season the inside and outside of fish with dill, thyme, and salt.
1/4 tbsp dried dill weed, 1/4 tsp dried thyme, salt
Stuff each fish with onion slices; grind pepper over the top.
1 slice lemon, ground black pepper, 1/2 large onion
Place 1/2 to 1 slice of lemon per trout.
Bake in the preheated oven for 10 minutes; add water to dish.
2 tbsp hot water
Bake until the flesh flakes easily off the trout with a fork, about 10 minutes more.

Notes

Nutrition

Baked Rainbow Trout