Roasted Rainbow Trout was a mixed bag for us. More commonly known as Baked Trout, it’s actually so simple that any recipe can be used for it. All we are doing is taking the rainbow trout and baking it whole in the oven. I flavour with lemon and parsley on top of salt and pepper – and that is really it – simple baked rainbow trout.
The kids washed their hands to touch the rainbow trout before it was cooked. Don’t ask me why, I have no idea.
I wasn’t too sure how the kids would take having it to eat for tea, especially cooked with the head on, but it really looks impressive served on a platter. My kids were a little squeamish at seeing the eyes cooked as they go from having a black pupil to going white like our blind dog.
Here’s how we made it.
- 1 Rainbow Trout Per Person (The bones easily separate once cooked.)
- 1 Lemon Per Person
- Cherry Tomatoes (To Serve)
- Parsley (To Garnish and Serve)
- Salad (To Serve)
- If your rainbow trout are shop bought, they'll already be gutted and opened along the belly. If you catch them while fishing, you will have to perform that task. Make sure you rinse them well under the tap, inside and out. When you open the trout to wash it, you'll see a blood line along the backbone. Scrape that off before cooking, or it might affect the taste. Set your oven to approximately 130 C / 250 F.
- Fill a large dish with tin foil, enough to make a parcel shape for your baked trout. You don't want your fish tightly bound. Lay your fish on the tin foil and fill with thinly cut lemon slices, salt, pepper and parsley.
- Loosely enclose the parcel with the tinfoil and bake for 30 minutes.
- Remove from oven, serve whole with salad or vegetables, garnish on plate with lemon and parsley.