• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Oven Roasted Rainbow Trout

December 21, 2009 | Fish & Seafood, Local Sources

This might be a surprise to many readers, even my close friends here in Colorado – Whole Foods has a fish farm alliance with the prison system in Canyon City and they sell fresh trout and tilapia locally as a result. For those of you who are concerned about eating farm raised fish, check out the article I wrote for Edible Front Range in the fall 2009 issue titled Local Fish Farms Make a Splash. I interviewed Whole Foods about this project and point out why we must learn how to safely farm fish because eating only wild is not sustainable. [Note the article isn't yet online but should be as soon as the winter issue comes out.]

The happy coincidence is that when I went to buy fish for dinner the other night, this whole rainbow trout from just an hour’s drive away was staring at me from the Whole Foods fish counter. If you are intimidated by cooking a whole fish, don’t be. Other than that pesky eye staring at you which unnerves some, it couldn’t be simpler.

Start by opening up the fish. A cleaned rainbow trout has no skeleton running down the center, so you really are just working with two lovely filets. Season it liberally with salt and pepper, then tuck in some parsley and a few lemon slices and fold it back over. Wrap the whole fish in foil and bake it for about 30 minutes at 350 degrees.

When you take it out of the oven, simply cut off the tail and head (there are actually some nice morsels of fish in the collar or neck area of the fish that make great nibbles when you’re preparing the servings). Discard the herbs and lemons, and use a thin fish spatula to gently lift the filet from one side of the skin. (Cooking it in the skin helps keep it moist and flavorful, but it will be slimy and you won’t want to eat it.) If you want, garnish it with a lemon slice and some chopped parsley. Toasted rice with onions and cranberries goes great with this simple fish!

Leave a Reply



Restaurant Reviews

  • kitchen denver sauteed greens with garlic
  • silver oak cork
  • tamayo
  • opus restaurant denver
  • pasta pugliese
  • north
  • potager-denver

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives