Ingredients
-
2 teaspoons olive oil, divided
-
2 whole rainbow trout, gutted and cleaned, heads and tails still on
-
¼ teaspoon dried dill weed
-
¼ teaspoon dried thyme
-
salt to taste
-
½ large onion, sliced
-
2 thin slices lemon (Optional)
-
2 tablespoons hot water
-
ground black pepper to taste
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.
-
Place trout in the prepared baking dish and coat with remaining olive oil. Gather the seasoning ingredients.
![Overhead shot of rainbow trout in a dish with ingredients on the side including sliced onion and lemon]()
Dotdash Meredith Food Studios
-
Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish.
![Overhead shot of whole rainbow trout stuffed with onion slices and topped with lemon, in a glass baking dish]()
Dotdash Meredith Food Studios
-
Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more.
![Overhead shot of baked whole rainbow trout in a baking dish, being flaked with a fork]()
Dotdash Meredith Food Studios
-
Serve hot and enjoy!
![high angle looking at two rainbow trout garnished with lemon slices and stuffed with onions, in a baking dish]()
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Note
The dish will be more flavorful if you use mixed peppercorns instead of only black ones.
If you can't stand to look at fish heads, have the fishmonger remove them for you.
You can use leftovers to make a fish salad with mayonnaise and mustard.
Nutrition Facts (per serving)
| 373 | Calories |
| 15g | Fat |
| 2g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 373 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 4g | 20% |
| Cholesterol 163mg | 54% |
| Sodium 159mg | 7% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 54g | 108% |
| Vitamin C 8mg | 8% |
| Calcium 209mg | 16% |
| Iron 1mg | 6% |
| Potassium 1079mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
