July 9, 2012

Baked Trout

Coming home from camping  yesterday, I found myself with heaps of trout (about 14 fish). Now, being determined to use as much of it as possible I'm frying some, baking some others, turning the rest into tuna salad (with trout instead of tuna obviously), and using the scraps (skin, scales, tails, bones) for some Japanese soup stock.

My favorite of these so far is baking it though - it's simple, delicious and super healthy. I served it with freshly steamed green beans and some Italian bread. The kids ate it like it was candy.

You Will Need:
  • 1 stick butter (8 tablespoons), cold or room temperature
  • 4 trout, cleaned, scaled, and deboned if possible
  • 1 lemon, in 8 slices
  • 3 sprigs fresh rosemary
  • 2 tablespoons lemon pepper
  • 1 tablespoon salt
  • 1 tablespoon minced garlic (dried or fresh)
  • 1-2 tablespoons olive oil
In a baking dish spread around the olive oil to prevent the fish from baking. Preheat the oven to 325 F. In a small bowl combine lemon pepper, salt and minced garlic. Rub the outside and inside of each fish with the seasoning mix.

Place the fish in the baking dish, not touching. Inside each fish place two slices of lemon and one tablespoon of butter. On top of each fish place 1 tablespoon of butter. Sprinkle the fish with the rosemary.

Bake, covered, for 40 minutes to an hour. Check every 20 minutes in case they cook faster.

Serve and enjoy. :)

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