Whole Rainbow Trout Baked in Foil
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Extra virgin olive oil
- 4small rainbow trout, boned
- Salt
- freshly ground pepper
- 2lemons, one sliced, one cut in wedges
- 8fresh tarragon or dill sprigs, or 4 rosemary sprigs
- Chopped fresh tarragon, dill or parsley for serving
Nutritional analysis per serving (4 servings)
555 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 69 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle ½ teaspoon olive oil over each fish.
- Step 2
Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Step 3
Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
- Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
Private Notes
Comments
I have been doing a version of this for years. I brush the fish and the foil with olive oil. I chop fresh herbs and mix with diced onions and garlic. I stuff the fish with this and top with lemon slices. I fold together the fish and place more lemon slices on top fish. I fold up the foil to make a tight packet. I bake for 20 minutes on a baking pan. (I vary my herb mixture each time I make this.)
I was astonished at how little effort this takes and how tasty the fish were.
Tips:
1.) After you remove the fish from the oven, do not let them sit all wrapped up because they will continue to cook and become tasteless after a while.
2.) My fish were 10-12" so I left them for 20 minutes.
I also didn't have tarragon or dill, and just a little rosemary. So I made two fillets with cilantro, one with thyme, and one with rosemary and dried tarragon as experiments. I think the cilantro was the winner but they were all good! Still, don't overdo the herbs. Also, I put in four slices of lemon, not two- and it was too much lemon! Don't overthink perfection - this is a great recipe as is. Also, I cooked the fish for 20 minutes and they were a little overcooked.
This was simple yet elegant, came out great!!
This was perfect. We had rosemary and tarragon in the garden, so I used those for the herbs. We had whole fish, cleaned and not de-boned; they took exactly 20 minutes to cook perfectly.
I made this with black cod, exactly as written and it was amazing! Second time making, unbelievably easy