Seafood Fish Trout Baked Baked Fresh Rainbow Trout 4.6 (118) 88 Reviews 38 Photos This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones! Recipe by In-a-Pickle Updated on February 14, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Add Photo 38 38 38 38 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 teaspoons olive oil, divided 2 whole rainbow trout, gutted and cleaned, heads and tails still on ¼ teaspoon dried dill weed ¼ teaspoon dried thyme salt to taste ½ large onion, sliced 2 thin slices lemon (Optional) 2 tablespoons hot water ground black pepper to taste Directions Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil. Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients. Dotdash Meredith Food Studios Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish. Dotdash Meredith Food Studios Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more. Dotdash Meredith Food Studios Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS Tips The dish will be more flavorful if you use mixed peppercorns instead of only black ones. If you can't stand to look at fish heads, have the fishmonger remove the head beforehand. You can use leftovers to make a fish salad with mayonnaise and mustard. I Made It Print Nutrition Facts (per serving) 373 Calories 15g Fat 2g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 373 % Daily Value * Total Fat 15g 20% Saturated Fat 4g 20% Cholesterol 163mg 54% Sodium 159mg 7% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 54g Vitamin C 8mg 38% Calcium 209mg 16% Iron 1mg 6% Potassium 1079mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved