EASY 20-Minute Oven Baked Trout Recipe | Healthy and Delicious
EASY 20-Minute Oven Baked Trout Recipe: We are back in a new kitchen and we are making oven baked trout. This recipe is so easy. You get trout and stuff it with lemon and herbs then you wrap it all in foil, put it in the oven and bake for 15 to 20 minutes. And you are done! It is so flaky. It is light, healthy, delicious, and the cleanup is fast and easy. Let's go make it. Let's do it. We start with trout that has been butterflied. This just means that there is a slit down the middle, which lets us fill the trout with fresh ingredients. Season the trout inside and out with olive oil, salt and pepper. From there you can add whatever you like in the middle. We’re adding sliced lemon and lots of fresh herbs, but adding sliced onions, garlic or even baby spinach are great, too. Fold the foil into a tight packet — you want it to be well sealed so that the fish steams inside. Bake the fish until it flakes easily. We check the trout after 10 minutes and judge how much longer it needs from there — usually a total of 10 to 20 minutes, depending on how large it is. And it’s done — you can serve whole or fillet it. To fillet the fish, grab a spoon and butter knife. Pull away all of the fins. Then gently press the knife into the soft flesh around the head and tail. Follow the line down the fish, pressing the knife into the flesh. Then carefully pull the first fillet away from the bones. Push the second fillet off of the bones and scrape away any small bones that might still be stuck to it. Now grab the tail and pull it up and away from the fish. It should come easily. Clean the bottom fillets of any small bones then move to a plate with the rest of the fish. We like serving with fresh lemon and the juices from the packet as well as a drizzle of olive oil on top. Enjoy! Thanks for watching.
Ingredients:
- trout
- lemon
- fresh herbs
- olive oil
- salt
- pepper
Cooking steps:
- Start with butterflied trout.
- Season the trout inside and out with olive oil, salt, and pepper.
- Add sliced lemon and fresh herbs to the middle of the trout.
- Fold the foil into a tight packet to seal the fish.
- Bake the fish until it flakes easily, checking after 10 minutes.
- Serve the trout whole or fillet it.
- To fillet the fish, remove fins and gently press a knife into the flesh.
- Carefully pull the first fillet away from the bones.
- Push the second fillet off of the bones and remove any small bones.
- Serve with fresh lemon, juices from the packet, and a drizzle of olive oil on top.
