How to Make Rainbow Italy

Baked Fresh Rainbow Trout

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Recipe Summary Baked Fresh Rainbow Trout

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.

Ingredients | Rainbow Italy

2 teaspoons olive oil, or to taste

2 whole rainbow trout, gutted and cleaned, heads and tails still on

¼ teaspoon dried dill weed

¼ teaspoon dried thyme

salt and freshly ground black pepper to taste

½ large onion, sliced

2 thin slices lemon (Optional)

2 tablespoons hot water

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.

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.

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.

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.

Info | Rainbow Italy

prep: 10 mins cook: 20 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Baked Fresh Rainbow Trout

Seafood, Fish,