Baked Whole Trout With Lemon And Dill
CSF member Maia Jin says, “Our McFarland Springs Trout night was a success! We used this method (sort of), but cooked it at 450 degrees for about 30 minutes until 145 degrees.” Try it yourself with this recipe from Spruce Eats by Peggy Trowbridge Filippone.
Ingredients
2 rainbow trout, about 1 pound each, scaled, gutted, and cleaned
2 lemons
Salt, to taste
2 teaspoons lemon pepper, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
4 to 6 sprigs dill
Cooking spray
1 pinch sweet Hungarian paprika
1/2 cup white wine
Steps to Make It
Gather the ingredients.
Heat oven to 475 F. Line a shallow baking pan with foil. Insert a flat baking rack into the pan.
Rinse the exterior and interior of the fish under cold water and pat dry with paper towels.
Slice one of the lemons into rounds as thinly as you can with a sharp knife.
Lightly sprinkle the cavities of the fish with salt, lemon pepper, garlic powder, and onion powder.
Stuff 2 to 3 sprigs of the dill weed into the cavities of the trout and follow with half of the lemon slices.
Spray the entire skin of the fish with the cooking spray.
Place fish on rack in the prepared pan. Spread remaining dill sprigs and lemon slices over the skin and top. Sprinkle lightly with paprika.
Pour wine down the side of the pan to coat the bottom under the rack.
Bake for 25 to 30 minutes, until fish flesh is opaque and flakes with a fork.
Present the whole fish on a platter for your guests to admire before carving to serve. The flesh and skin should easily separate from the carcass.
To serve, sprinkle the fish fillets lightly with paprika. Garnish with remaining lemon, cut into wedges, and a dill sprig.