Baked Fresh Rainbow Trout

Baked Fresh Rainbow Trout

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! Make sure to add hot water to the dish; cold water can crack the baking dish."
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Ingredients

30 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
  2. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
  3. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Footnotes

  • Cook's Note:
  • If you use mixed peppercorns it's more flavorful, but fine if you only have black ones.
  • If you can't stand to look at fish heads, you can remove head beforehand.
  • You can use up leftovers the next day as a fish salad with mayonnaise and mustard.

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Reviews

Read all reviews 33
  1. 37 Ratings

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Most helpful positive review

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...

Most helpful critical review

We used Pyrex baking dish, but when we added the water, it shattered the dish. Use a metal pan.

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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...

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 posted this recipe and was sorry to read someone shattered their pyrex dish adding water! I know what this is like as my hubby did the same once with a totally different dish. I had no problem...

We used Pyrex baking dish, but when we added the water, it shattered the dish. Use a metal pan.

I added some salt and some fresh lemon juice. It was very good.

I did not use the whole trout but the recipe turned out just fine. About the dish, I learned from past experience and put the water in at the same time the fish is placed in the oven, alternativ...

Loved it. Added some lemon zest to the inside of fish. yum

Delicious, easy, and healthy. Used fresh herbs and used filets Instead of whole fish, doubling to equal the thickness.

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