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.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

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 9x13-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