Baked Fresh Rainbow Trout
This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones!
olive oil, divided
2
teaspoons
whole rainbow trout, gutted and cleaned, heads and tails still on
2
dried dill weed
¼
teaspoon
dried thyme
¼
teaspoon
salt to taste
onion, sliced
½
large
lemon (Optional)
2
thin slices
hot water
2
tablespoons
ground black pepper to taste
 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.
  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.
  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.
  Serve hot and enjoy!
