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Tuesday, August 13, 2013

Baked rainbow trout with lemon and dill

2 whole rainbow trout, dressed and cleaned
Olive oil/Butter 1 tsp for each fish
Garlic powder/salt
Chili flakes/pepper
Lemons cut in round shapes and some wedges for squeezing
Spice rub of your choice (optional)
Al foil
Dill or Herbs of your choice

  1. Wipe the fish thoroughly with paper towels. Score the fish on the outside so that the spices get through to the bone.
  2. Season the insides and outsides well with garlic salt, chili flakes/pepper, spice rub, dill, lemon juice and lemon rounds. Drizzle olive oil or  use cooking spray. You may also add melted butter.
  3. Wrap in foil and seal any openings to keep the fish juicy.
  4. Preheat oven to 450 F, bake for 20 mins (or 25 mins at 375 F ) or until fish turns flaky when scraped with a fork.
  5. You may also add herbs of your choice and  a wine sauce.
Tip:  Use fragnant lemons for a delightful smell, and fresh trout. Lemon caper in butter is also a good option for baking fish and chicken.

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