Baked Rainbow Trout; Easy Recipe

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How To Make A Moist And Flaky Baked Rainbow Trout

Here’s an easy no fail recipe for making a moist and flaky rainbow trout every time. Recipe calls for rainbow trout, butter, salt, pepper and lemon.

Fresh Rainbow Trout

I absolutely love fishing! Back in the day I was one heck of a angler. I could really catch those fish left and right. I guess you could say I had the knack with all the wrist action!

When I started nursing school my fishing days kinda went by the way-side. I sure do miss it!

Today, if I want to go fishing I like to head to Lakeview, Arkansas and fish for rainbow trout on the White River.

My Favorite Fishing Hole

Matter of fact, my favorite place to go fishing for rainbow trout is at Gaston’s White River Resort. Gaston’s is the perfect get away for fishing and relaxing. Check it out sometime!

When fishing at Gaston’s you have the option of having the restaurant there cook your fresh caught trout or you can take it home and cook it yourself.

Where to Get Rainbow Trout

Believe it or not there are three way of obtaining rainbow trout.

If you’re not the fisherman/fisherwoman then you’ll have to buy your fish.

On rare occasions rainbow trout can be purchased at your local grocery store in the fresh seafood section.

Or, if you have good friends like me, your fishing friends will give you a couple rainbow trout they caught.

Yes, I was fortunate enough that a friend brought us these three fresh caught rainbow trouts.

My husband asked me how I wanted them prepared and I asked him to clean and scale them and keep the heads on.

Although it’s not necessary to leave the heads on it does help to keep the skin from breakage during cooking and helps to minimize the absorption of foreign flavors.

Note: I cook trout with the heads on and after baking I remove the heads before eating.

Baked Rainbow Trout Recipe

Ingredients:

• 2-3 whole fish cleaned and scaled
• 3 lemons sliced
• 1 stick of butter
• salt and pepper to taste

Seasonings for fish can really get out of hand. Therefore, I like to stick with the simpler seasonings and use salt, pepper, butter and lemon.

Directions:

Preheat oven to 400 degrees Fahrenheit.

Place 1 whole trout on a piece of heavy aluminum foil about twice the size of the fish. Place the trout in the middle of the foil.

Open the fish and sprinkle the cavity with salt and pepper.

Add several pats of butter and stuff with halved lemon slices.

Add salt and pepper to the outside of the fish and place sliced lemon on top.

Take the two sides of the foil on each side of the fish and lift straight up bringing the sides together. Kinda like making a tent.

Begin at the top and fold the foil down towards the fish making a tight seal. Fold each end up and inward to seal and keep the juices inside the foil.

Having a tight seal will allow the trout to steam while baking.

Bake

Place wrapped fish on a baking sheet and bake for 15 minutes.

Remove from oven and let rest for about 2-3 minutes before opening foil.

Using a spatula gently lift fish from foil and place on a serving plate.

This dish goes perfect with green bean amandine and jasmine rice with a twist of lemon.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR BAKED RAINBOW TROUT AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

Please come back and share your comments and tell my readers how you like this recipe.