Ingredients
- Rainbow trout fillets (skin on or off): 2 (6-8 oz each)
- Butter, unsalted: 4 tablespoons
- Garlic, minced: 2 cloves
- Lemon, sliced: 1/2
- Fresh parsley, chopped: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Step 2: Place the trout fillets in the prepared baking dish, skin-side down if using skin-on fillets.
- Step 3: In a small bowl, melt the butter. Stir in the minced garlic, chopped parsley, salt, and pepper.
- Step 4: Pour the garlic butter mixture evenly over the trout fillets. Arrange lemon slices over the trout.
- Step 5: Bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork.
Notes
- Store leftover baked trout in an airtight container in the refrigerator for up to 2 days.
- For best results, gently reheat leftover trout in a skillet over low heat with a splash of water to prevent drying.
- Serve this beautiful trout with a side of roasted asparagus or a simple quinoa salad for a complete and vibrant meal.
- Don't overcrowd the baking dish; give the trout fillets some space so they bake evenly and develop a lovely golden color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American