Recipe by In-a-Pickle
"Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones!"
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olive oil, or to taste
whole rainbow trout, gutted and cleaned, heads and tails still on
dried dill weed
salt and freshly ground black pepper to taste
2 thin slices
extremely simple recipe & came out perfect. my mom loves it & she's a total health nut!!
very simple and the fish turned out delicious.
I made this tonight with rainbow trout and it turned out beautifully in the end. I would recommend NOT using a glass dish, but to cook it in metal. When we added the little bit of water to the pyrex dish (as instructed), the entire pyrex dish shattered in our oven. I should have known better with water and glass, but trusted the recipe. Thankfully, the fish was saved and we finished cooking it in a metal roasting pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Fresh Rainbow Trout
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 138
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