This rainbow trout recipe is the first fish dinner I have made since the fish stew. I am trying to include more fish into my weekly meal plan and so I have been experimenting with new fish.
This week rainbow trout was on sale at the store… so trout it is! I actually liked trout a fair bit. I am not a big fan of “fishy fish” like salmon. I eat it because I know it’s good for me which is similar to the relationship I have with kale lol. Sometimes all it takes is to find the perfect way to cook a food to completely change your mind about it.
I happen to LOVE dill. L-O-V-E in capitals. I put it in eggs, on chicken, on deviled eggs, chicken, I drink dill tea… not really. But now that I’m think about it, do you think that would be good?
This recipe is so super fast. You basically butter up the trout and bake it hot and fast. Mine was done in 20 minutes.
This was my trout all buttered up and ready to go into the oven. I baked mine on parchment because it makes it super easy to clean up. I used my silpat a lot but I notice things stay a little too moist on the bottom when I bake meats on it. I still use my silpat for lots (like cookies) but for fish I am all about parchment paper.
Here is the recipe! I hope you enjoy
- 1 rainbow trout filet
- ¼ cup butter
- 1 lemon zest and juice
- 2 tbsp dill
- Preheat oven to 425F
- Pat the fish dry and lightly salt and pepper
- Mix together the butter, lemon juice, lemon zest and basil
- You can spread on as a paste of melt it together and use a marinade brush like I did but get a nice full coating on the fish
- Put into the oven for 15-20 minutes but keep an eye on it as the baking time will differ depending on the size and thickness of your filet. It is ready when the center is flaky and moist