This is a great recipe – and so easy to prepare. It was inspired by a method recommended by Coastal Seafoods. The fish comes out extremely moist and flavorful. My husband claimed it was the best fish he has ever eaten!
Rainbow trout has a nice, flaky texture and delicate flavor. Cooking it with the skin on adds flavor and helps hold the meat together. The skin is edible if you like to eat it.
2 whole rainbow trout, boned, 8oz each
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
3 Tbsp flat leaf parsley, chopped
¼ cup of olive oil, divided
½ cup fish stock (water or white wine could be substituted)
- Preheat oven to 450 degrees.
- Cut slits at a 45-degree angle across the skin of the fish, about 1.5” apart.
- Open fish to expose fillets, and spread mustard evenly on surface. Top with garlic and herbs.
- Drizzle half of the olive oil in a shallow pan or rimmed cookie sheet. Place the stuffed fish on the pan and drizzle with the remaining olive oil and fish stock.
- Bake for 12-15 minutes.
Susanne Leighton-Brooder, 2008