Baked Rainbow Trout

5 04 2016

IMG_5854Rainbow trout are coldwater fish in the salmon family native to the Pacific Northwest. Some trout remain in fresh rivers and lakes for their entire lives, while others migrate to and from the Pacific Ocean. Migratory trout are called steelhead. Freshwater rainbow trout are smaller with a milder flavor and flesh color than their saltwater counterparts. They are delicious baked, fried, smoked, or grilled.


  • 4-6 rainbow trout, cleaned with heads and tails removed if desired
  • 3 lemons, sliced
  • 4-6 rosemary sprigs
  • Canola or extra virgin olive oil
  • Salt
  • Pepper
  • 1 tsp dried parsley, if desired


  • Preheat oven to 400 degrees F. Line a 9×13-inch baking sheet with foil and coat with canola or olive oil.
  • Place trout on foil. Sprinkle flesh with salt and pepper and stuff with rosemary sprigs and lemon slices. Drizzle skin with oil and lemon juice, and season with additional salt and pepper. Lemon slices lined on top of trout and sprinkled with parsley also gives a nice presentation along with flavor.
  • Cover with foil and bake for approximately 20 minutes until trout is opaque and flakes easily with a fork.


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