2 small rainbow trout, cleaned and butterflied (opened up with the halves still attached), about 1 pound
Easy Summer Trout
Whole butterflied rainbow trout drizzled with olive oil and seasoned with lemon and fresh herbs, then baked in foil packets until the flesh flakes. A light, easy summer dinner for two.
2 servings
Ingredients
Olive oil
1 lemon, sliced
Fresh herbs, such as parsley, dill, tarragon, and thyme
Salt
Fresh ground black pepper
Steps
Preheat your oven to 400°F. Cut two sheets of heavy-duty aluminum foil larger than your fish, or use parchment paper.
Place the trout, skin side down, on each piece of foil. Drizzle both sides with olive oil, then season both sides, inside and out, with salt, pepper, and any additional seasoning powders you may desire.
Place two parsley or dill sprigs and two lemon slices down the middle of each fish.
Fold the foil by grabbing at the edges and crimping it together to make a bowl/plate form around the fish as your trout sits in the middle. This will keep the juice from the lemon cooking within your trout and from not spilling out.
Place your fish onto a baking sheet, checking your fish after the first 10 minutes. Depending on the size of your fish, it will take about 15 to 25 minutes to fully cook. When ready to come out of the oven, the flesh will be opaque and flake easily with a fork.
From the oven, place each fish within the foil on a plate. Carefully open the foil packets as the steam and trout can burn you.
Slide the fish away from the packet and onto the plate, pouring the juice over it or in a separate bowl for dipping.
Serve with more fresh herbs, lemon slices, and chosen sides. Enjoy!
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*This blog is intended for educational purposes only and is not a substitute for medical care.
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