Rainbow Trout Baked in Foil
This rainbow trout is super easy to make and really delicious. Mostly comprised of inactive time, it goes great served alongside sautéed greens or some roasted potatoes!
Ingredients
- 1 rainbow trout fillet about 300-350g (10.5-12oz)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 clove garlic grated
- 1 lemon thinly sliced
- Lemon wedges for serving
Instructions
- Preheat oven to 180°C/350°F. Pat the trout fillet dry with paper towels and set on a large piece of aluminium foil, Season generously with salt and pepper.
- In a small bowl, combine the cumin, smoked paprika and garlic. Pour over 1 tablespoon of extra virgin olive oil and stir to combine.
- Evenly spread the cumin-paprika oil over the fish fillet, ensuring it is completely covered.
- Then, cover the fish with the lemon slices. Tightly crimp the foil around the fish and transfer to a baking sheet.
- Move the baking sheet into the preheated oven and cook the fish until it registers 50°C/125°F when an instant-read thermometer is inserted into the thickest part of the fish, about fifteen minutes (see note). Allow the fish to rest for five minutes in the foil before uncrimping and serving with lemon wedges.
Video
Notes
If possible, rely on the internal temperature of the fish rather than the cook time. As thicknesses of trout fillets can vary, so can cooking times, so the fifteen minutes listed in the recipe is merely a guideline.
Nutrition
Calories: 25kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 4mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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