Rainbow trout isn't actually brightly colored, but there's no reason it shouldn't be brightly flavored. Fresh rosemary, black pepper, and lemon wedges make for some truly terrific trout.
non-stick cooking spray
3 pounds whole drawn stream trout (8 ounce each), cleaned
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 sprigs fresh rosemary
1 medium lemon, cut into 6 wedges
Place oven rack in center of oven. Preheat oven to 400 degrees F. Cut (15x10-inch) sheets of parchment paper; spray with cooking spray. Set aside.
Sprinkle cavities of fish evenly with salt and pepper. Place 1 rosemary sprig in each cavity. Spray outsides of fish evenly with additional cooking spray. Place 1 fish in center of each prepared parchment sheet. Roll up; twist ends of parchment to seal. Place packets, at least 1 inch apart, directly on center oven rack.
Bake 15 minutes, or until fish flakes easily when fork is inserted near backbone at thickest part of fish. Use scissors to cut each packet down center to open. Remove and discard fish skin. Serve fish with lemon wedges.
cathycass
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reviews & comments
August 3, 2009
I love rosemary and am always looking for a way to use it. Thank you so much for this - it was awesome! I added garlic and some fresh cut parsley - but really it was the rosemary that made it so excellent. The nice thing about trout is that when you cook fish - it really is all about the quality of it and rainbow trout since its either fresh caught or sold in specialty markets fresh - you are sure to have an A+ ingredient. It was so good. A+. thank you for the inspiration with the post.