Baked Fresh Rainbow Trout

Great recipe, I added more seasoning. Also, I brushed fish with an olive oil before seasoning.

Wonderful flavor & easy preparation set up

I made it without using freshly cut lemons (but I drizzled lemon juice from a bottle onto the top of the trout). I added some slices of ginger inside the belly and on top and it turned out perfect. I used a metal cake baking tin as I did not have any proper ceramic or oven metal baking tray to cook fish, and it worked perfectly! I also added fresh Dill on top of dried Dill.The fish turned out crispy on the fins and tail (tail can be eaten crisp) and the skin is slightly crisped but the fish is still soft and tender and the flesh crumbles easily. The herbs and olive oil blend so well and they make this fish so fragrant and flavorful! It's very yummy and my fiance and his dad really loved the taste and texture!

13 incher from our trip to the Sierra Nevada. Failed to add any spices beyond pink salt and fresh ground pepper. Not needed, mother nature delivered all the flavor!

The combination of flavors in this recipe is fantastic - lemon, onion, dill, thyme, sea salt, black pepper.I used all ingredients as stated, I just used more of them. I think I added extra dill & thyme inside the fish. Trout is a very mild fish and can handle a good amount of seasoning. Even when the inside was covered with the dill & thyme, the end result of flavor was still mild.I put sliced lemon inside the fish and covered the entire top of each fish with sliced lemon. My kiddo wanted even more lemon flavor so squeezed the sliced lemons on the fish once it was plated.This is the recipe I will be using anytime we go trout fishing from now on.

I made this with 1 fresh rainbow trout from Metro (9.12$ cad). My husband and I were wary of the little bones but need not have worried. The tail, top fin and cheek meat were delicious too, but for presentation I cut through the head and tail with my spatula and served the body in 2 sections on beds of lettuce. I let the fish cook for 10 minutes at 400 with one fat slice of lemon on top, then added two tbsp of boiled water to the metal roasting pan. It really hissed!!! It was fine after and cooked for another 12 minutes. The eye swelled up so I tamped it down with foil, as the eye weirded me out. The herbs were yummy but very subtle. I used 1/4 tsp of salt, dried thyme and dried dill weed for 1 fish. I put oil inside the fish with the herbs, too. I will definitely make this again, and experiment with other herbs. Served it with couscous salad, tossed lettuce and tomatoes with feta, fried green beans in garlic, and sparkling water with lemon wedge. In case anyone wants inspiration for sides.