Baked Rainbow Trout

This is a fantastic meal - quick clean and terrific!

What you'll need:

Rainbow Trout - 1 for each person
Green Capsicum
Capers
Tomatoe(s)
Fresh Dill
Butter
Garlic (fresh preferably)

Method:

If not already dressed - slice trout from mouth gill (chin) to tail.

Pull out all intestines and “non” fish meat.

Wash under a cold tap (you can use a brush or your fingers) including the skin (to take away any excess scales.

Pat dry with kitchen towel (paper or otherwise)

Tear a piece of tin foil that will cover the fish from top to tail and folded join.

In each trout place:

Finely slices (or chopped) tomato
1/4 teaspoon capers
Pinch of chopped dill
Knob of butter
Crushed fresh garlic (to taste)
Slices/diced green capsicum

Wrap the fish in foil.  I find that if you wrap lengthwise and make a folded join and then twist the ends - this will help to keep all the juices intact and not pour out into your over.

Place in the pre-heated 180 deg. oven (directly on trivet or a biscuit tray) for 12-15 minutes.

Leave in tin foil till additional vegetables are cooked (don’t leave it too long for timing - you don’t want your fish to be cold)

Serves: 1/fish

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Posted by Christine on Monday 7th May 2007

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