Fresh and tasty rainbow trout recipe is the quickest way to prepare a delicious baked fish. The herbs are a sure hit for any dish, adding spicyness and unique taste. You can use this recipe for a grilled fish, it’ll be better to wrap the fish in foil to preserve all the juices.
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.