The best-tasting baked rainbow trout with a crispy skin that you can have in less than 30 minutes. Perfect fish recipe for any parties or weekend getaways.
1 Rainbow Trout or any medium size freshwater fish
1 large handful of flat-leaf parsley
1 tbsp of EVOO
Sea salt and freshly ground pepper
In season veggies that can be roasted (I used early garlic and end of season asparagus)
- To begin, preheat the oven to 350 degrees Fahrenheit.
- Place fish on a sheet of parchment paper and open the filleted fish with bones removed (you can have this done at the market) and place the parsley, thinly sliced shallots, and sliced lemon. Finish by sprinkling with a generous amount of salt and pepper.
3: Close up the fish and then rub the top in the olive oil. You can let the fish sit for about 30 minutes to come to room temp.
4: While you wait, add your veggies and a dash of olive oil to your pan so it is ready as well.
5: Wrap up the fish in the parchment paper and tie it up to help keep it all together.
- When you are ready to bake the fish, Place in the oven for 20-30 minutes depending on the size of the fish. I sometimes check it at 15 minutes if it is smaller. Sometimes it can be done that soon.
- Take fish out and serve immediately on your table with those you are gathering with. Set the veggies on a separate platter to enjoy or place them around the fish for a beautiful plating.