Baked Rainbow Trout

I honestly believe that rainbow trout has as many good benefits as salmon, and trout flesh has a milder flavor than salmon. Also, the cost for trout is much more reasonable than salmon, but this factor is not mentioned often when choosing fish recipes. During summer, my herbs garden grows full of different kinds of herbs: marjoram, oregano, basil, parley, mint, and dill. All these herbs are good when preparing rainbow trout. I introduce a simple baked rainbow trout recipe using fresh herbs and lemon. Consuming fish twice a week or as often as possible is a right path to good health.

Ingredients:
Two small rainbow or wild trout
Fresh herbs:
1/2 cup combination of fresh herbs: oregano, parsley, Italian sweet basil, mint, chopped
1 lemon thinly sliced
1 cup white onions, sliced
4 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
1/4 cup olive oil
1/4 cup white wine
4 green onions, cut into 3 inch lengths (green part only)

Directions:
Gut and clean trout under cold water. Leave the head intact. Wipe dry and set aside.
Use two individual baking dishes or a large baking pan (covered with aluminum foil) that can hold two trout. Drizzle some oil to cover the dish and set aside. Preheat oven to 400°.

Season inside of trout with salt, pepper, and cayenne.

Divide the fresh herbs, garlic, white onions and lemon slices equally and stuff inside trout (leave some lemon slices and onions for a topping).

 

 

 

Drizzle the olive oil on top.

Divide the white wine and pour over fish.

Place into preheated oven and bake for 15 to 20 minutes or until the flesh flakes easily with a sharp knife. 3 minutes before the baking time is finished, top each trout with green onions. Serve with baked potatoes or cooked rice.