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Whole Baked Rainbow Trout with Lemon and Parsley

Lesley Smith
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Mains


  • 1 Rainbow Trout Per Person The bones easily separate once cooked.
  • 1 Lemon Per Person
  • Cherry Tomatoes To Serve
  • Parsley To Garnish and Serve
  • Salt
  • Pepper
  • 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.
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