Rainbow Trout
By Cat, Dec 5, 2018 (Photo, right, from Wikimedia Commons)
During the winter it is hard to find fresh wild-caught fish like salmon, so I sometimes cook a fresh trout such as rainbow or steelhead. Unfortunately these are usually farm raised, so I only do it once a month. Tonight I felt like doing something different with a good looking steelhead fillet piece (about 5 oz), rather than looking it stove-top in my cast iron pan. It’s quite cold outside so I want to bake it, to warm my kitchen.
I came up with my own recipe, using several on allrecipes.com (1) for ideas. It serves one, but can be easily multiplied to serve a crowd.
See also: Fish and Seafood Menu
Ingredients and Equipment for 1 serving
- 5 oz trout fillet, such as steelhead
- 1 Tbsp dry white wine
- 1 Tbsp freshly squeezed lemon juice
- unrefined sea salt and freshly ground black pepper
- herbs of your choice, such as dill
- butter
- Equipment
- small baking dish
Method
- Preheat oven to 400°F; rub some butter on bottom of baking dish.
- Arrange trout fillet(s) in baking dish. Season with salt and pepper; add white wine and lemon juice and sprinkle with dill weed. .
- Bake in preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Testing
Dec 5, 2018: Buttered small baking pan, added 3.75 lb steelhead fillet and seasoned with salt, pepper and dill. Added 1 Tbsp Vermouth, but forgot the lemon juice. Covered pan with parchment paper and foil to hold it in place and placed in preheated 350F oven; after 5 min, I realized oven not set hot enough, so increased to 400F and cooked 10 minutes more. It tested flakey and slightly rare where fillet is thickest. Removed from oven and served with wild rice, braised asparagus and a beetroot. Delicious; fish was perfect.
References
- All Recipes for trout: https://www.allrecipes.com/search/results/?wt=trout&sort=re
