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.
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Add to CollectionServings: 2 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
Calories: 67kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g
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