baked rainbow trout

Sheet-Pan Baked Rainbow Trout and Asparagus.&nbsp; Trout is flavored with olive oil, salt and cracked black pepper, freshly minced garlic and fresh lemon.&nbsp; Healthy, low-carb, and gluten-free recipe, packed with healthy omega 3 fatty acids.&nbsp; Easy and quick dinner - only 30 minutes from start to finish!

Baked Rainbow Trout with Lemon, Pepper, and Garlic

rainbow trout

asparagus

olive oil

garlic (, minced)

salt

black pepper (, cracked)

lemon (, sliced)

Preheat oven to 400 F.

Line a rimmed small baking sheet (I used half sheet) with parchment paper.

Place rainbow trout skin side down in the center of the baking sheet.  Brush half of olive oil amount over the top of trout.&nbsp;

Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.&nbsp;

Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus.&nbsp; Top with lemon slices.

Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.

Remove from the oven.  Remove lemon slices from the trout before serving.

Baked trout with miso butter is tender, juicy, and full of savory flavor. An easy recipe with simple steps for a weeknight dinner or holiday table.

Baked trout with miso butter recipe

1-1.25 lb center-cut steelhead or rainbow trout fillet (about 1 inch at the

tbsp ghee or butter (softened to room temperature)

2.5 tsp white or yellow miso paste

garlic (grated (2 small))

½ tbsp sake (or dry sherry)

¼ tsp coarse sea salt

⅛ tsp ground black pepper

brown sugar

lemon juice (for serving, not baked in)

scallion

Preheat the oven

Preheat oven: Preheat oven to 400°F (200°C). Cut a large sheet of parchment paper.

Make miso butter

Make miso butter: In a small bowl, mash together ghee (or softened butter), miso paste, and garlic until smooth.

Season the fish

Season fish: Place trout fillet in the center. Pat dry and drizzle with sake, then sprinkle with salt, black pepper, and brown sugar. Spread the miso butter evenly over the top.

Wrap the fish

Thicker rainbow/steelhead trout

- For thick steelhead/ rainbow trout (about 1 inch at the thickest part, ~1 lb or larger): Use a candy-wrap style. Bring the parchment up around the fish and twist the ends tightly like a wrapped sweet. This forms a loose tent over the fish, letting a little steam escape so the fillet bakes gently without over-steaming.

Thinner trout fillets

- For thin white-flesh trout fillets (smaller, delicate, leaner): Use a fully sealed parchment pouch (classic en papillote). Fold the edges all the way around to trap steam inside. This keeps thinner, leaner fillets moist and prevents them from drying out.

Bake

Bake: Place the wrapped fish on a baking sheet and bake for 14–16 minutes (steelhead/rainbow) or 12–14 minutes (thin fillet trout). Look for opaque flesh that flakes easily, with just a faint blush in the middle.

How to serve it

Serve: Carefully open the parchment (watch the steam). Spoon any melted miso butter from the packet over the fish. The skin will be soft rather than crispy — simply flake the fillet away from the skin and enjoy it with the buttery sauce. Finish with lemon juice and scallions. Serve warm.

This dish is amazing! The trout came out so moist and omg so much flavor. I think a drizzle of lime would also work well. Great dish and so healthy, too!

https://content.jwplatform.com/videos/30tTKWgg.mp4

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Baked trout with miso butter recipe

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