Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Herb-Baked Rainbow Trout

Herb-Baked Rainbow Trout

Fresh and tasty rainbow trout recipe

Herb-Baked Rainbow Trout

Serves 4

 

2 whole rainbow trout (approx. 700g each), cleaned

1 small red onion, finely diced

1 garlic clove, finely chopped

1/2 cup chopped parsley leaves

1/2 cup chopped mint leaves

1/4 cup chopped basil leaves

1 chilli, deseeded, chopped

Juice of 1 lemon

⅓ cup extra virgin olive oil, plus extra 2 tbsp

1 lemon, sliced

1/2 cup fish stock

300g truss cherry tomatoes

Parsley, mint and basil leaves, to garnish

 

Preheat oven to 200°C fan-forced.

Cut 3 shallow slits on each side of both trout. In a medium bowl, mix onion, garlic, herbs, chilli, lemon juice and oil. Use 1/2 of the onion mixture to fill cavity of both trout, massaging into fish. Place lemon slices in each cavity. Transfer to a roasting pan that comfortably fits both trout. Rub remaining onion mixture into outside of trout and into slits.

Season well with sea salt flakes and freshly ground black pepper. Pour fish stock into pan and surround trout with tomatoes. Drizzle with extra oil.

Bake for 20 minutes or until trout is cooked when tested with a fork. Garnish with herbs and serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2017. All Rights Reserved

Web Design Sydney

0 Shares
Share
Tweet
+1
Share
Pin