Gourmet Made Easy: The Best Way to Cook Rainbow Trout at Home
You’ll never have fish this tender with another recipe.
Even though many people will rather opt for some kind of meat dish, every so often a crave for delicious fish comes along, prompting us to look for a relatively easy recipe to follow. Well, this doesn’t always work when it comes to preparing fish, but this recipe for the best baked rainbow trout will change your mind — it’s likely you’ll never stop cooking it afterwards.
Ingredients: 300 g of trout, 60 g of butter, 100 g of parsley, 1 lemon, 1 tbsp of vegetable oil, 1 tsp of salt, 0.5 tsp of ground black pepper.
Rinse the trout and pat dry with paper towels.
In a small bowl, mix the salt and ground pepper, then rub the mixture into the fillets.
Cut the lemon in half, then cut one half in half again. Slice the quarter of lemon into thin pieces, removing the seeds. Squeeze the juice from the remaining quarter and mix it with the vegetable oil.
Drizzle the trout with the oil and lemon juice mixture, then rub it thoroughly inside and out again.
Line a baking dish with a sheet of foil and place the trout on it. Make small slits in the fish, placing a lemon wedge and a small piece of butter in each one.
Slice the remaining half of the lemon into rounds and finely chop a bunch of parsley. Place the lemon slices and chopped herbs on top of the trout.
Wrap the fish fillet tightly in the foil.
Preheat the oven to 200 °C, place the trout inside, and bake for 30–40 minutes. Five minutes before the end of cooking, unwrap the fish so it can brown.
