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Prep Time: 15 mins
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Cook Time: 49 mins
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Additional Time: 20 mins
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Servings: 5
Baked Whole Trout With Lemon And Dill
Although a whole fish comes with the head and tail intact, your local fish market will scale and gut the fish for you, leaving a clean opening where you can add seasonings, fresh herbs, and slices of lemon.
Ingreadient:
- 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
Directions :
- 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.