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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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Course:
Main Dish
Cuisine:
British
Keyword:
Fruit, Herbs, Seafood, Trout, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
2
people
Calories:
67
kcal
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Ingredients
Metric
Imperial
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
Calories:
67
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
6
mg
|
Potassium:
120
mg
|
Fiber:
1
g
|
Sugar:
2
g