I love fish, especially rainbow trout, and I don’t make enough of it at home. When I found our supermarket carrying fresh rainbow trout a few weeks ago, it was on the menu that night. This is an incredible easy recipe, and it taste’s fantastic.
Ingredients
- 2 small rainbow trout, cleaned & butterflied (opened up with the halves still attached)
- olive oil
- 1 lemon, sliced
- sprigs of fresh parsley or dill
- salt & fresh ground black pepper
Cooking Instructions
Heat the oven to 400º F.
Cut two sheets of aluminum foil larger than the fish, so you can make a packet with the fish inside.
Place trout, skin side down, on each piece of foil. Lightly oil both sides with olive oil. Season both sides, inside and out, with salt and pepper. Place a few parsley or dill sprigs, and a few lemon slices down the middle of each fish. Fold up the foil by grabbing at the edges and crimping together to make a packet.
Put the packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
Place each packet on a plate. Carefully open the foil packets, taking care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.
