Sometimes the most flavorful dishes are the easiest. Oven Baked Trout is definitely one of them. Over the weekend Adam and I were craving seafood (quite a common occurrence for Adam), so we went into our local grocery store and took a look at what the seafood counter had to offer. Of course Adam immediately spots the lobster, large scallops and Chilean sea bass, but knowing that our paycheck had already been widdled away after our mortgage payment, bills, gas, etc… we knew we had to look for something else. I noticed some really fresh looking trout that had already been cleaned (a major plus) and decided to get two nicely sized fish, it cost under $6.00.
To roast the fish, it is so simple. Make sure the fish is cleaned and butterflied, you can even ask the person behind the seafood counter to do this for you, but if you feel adventurous (we didn’t) you can follow one of the many How-To articles online, just type in “how to clean a trout” in the search box of your favorite search engine and you will find tons of advice. Then, rub the fish inside and out with some olive oil and lightly season with salt and pepper, add some slices of lemon and a few sprigs of parsley, wrap the fish in aluminum foil and bake in the oven.
- 2 cleaned and butterflied trout (head removed)
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4 sprigs of parsley
- salt and pepper
- Preheat the oven to 400 degrees F.
- Rub the cleaned and butterflied trout with olive oil and lightly sprinkle with salt and pepper both inside and outside of the fish.
- Place a few slices of lemon and 2 sprigs of parsley in the middle of each trout, then seperatly wrap each trout with aluminum foil and bake in the oven for 15 minutes or until the fish are cooked.