Tuesday, January 2, 2018

Oven Baked Rainbow Trout with Lemon and Parsley

Christmas and New Years to our family represents seafood - whether it's shellfish, being prawns, oysters, crayfish and mussels or whole fresh fish.  This year we decided that we hadn't had a Rainbow Trout for such a long time and it was one of Grandma's favourites so we would put it on our New Year's Eve menu.  

As per usual too much food on New Years Eve or maybe it was too much Champagne and the trout actually didn't get cooked so sadly (not really) it became one of our first meals to be eaten in 2018 - such a shame!

This recipe is exactly what the name describes.  Rainbow Trout that is stuffed with Lemon and Parsley oven baked and voila it's ready.  Yep simple but so tasty!  Rainbow Trout is a fresh water fish that has an earthier taste than salt water fish.  A large percentage of Australian Rainbow Trout are farmed and readily available.  The flesh is pinkish in colour and when cooked whole with skin on it's meat tends to hold together better.

So starting with a clean and scaled fish (your fishmonger will do this for you) this recipe takes minutes to prepare.   Placing on parchment paper season fish, fill with the herbs (you can literally use any flavours you wish) wrap and bake.  We traditionally use parsley, lemon slices, salt and pepper as they are subtle and flavour the fish enough without spoiling the trout taste.

Served either hot or cold this is a really nice accompaniment to a salad or vegetables, or even just with cheese and crackers.  Today we served it with left over Bubble and Squeak and some Tuscan Pork Sausages.... 

Oven Baked Rainbow Trout with Lemon and Parsley

Serves: 4
SmartPoints Per Serve: 0

1 trout, cleaned and scaled
freshly ground black pepper
1/2 bunch of flat leaf parsley
1 lemon, sliced

Preheat oven to 180 degrees Celsius.

Rinse trout inside and out.  Pat try with paper towel.

Place a large piece of foil on bench.  Cover with a large sheet of parchment or baking paper.  Position fish is the centre.  

Season cavity of fish with salt and pepper.  Place parsley and lemon slices in cavity.

Wrap fish firstly in parchment paper then seal by wrapping in the foil.

Place on a baking tray and cook in oven for 30 minutes, depending on size, or until fish feels tender to touch.

Remove from oven and allow to stand, still wrapped, for 15 minutes.  Carefully remove foil and place on serving platter with or without parchment paper.