![]() ![]() It’s not very fishy, so if you don’t like that flavor, you’ll probably like trout. Rainbow trout is a very mild fish that some say is slightly nutty and slightly sweet. Unlike salmon, trout is smaller and lighter in flavor. Rainbow trout is a coldwater fish in the same family as salmon. ![]() If you’re new to rainbow trout recipes or this fish in general, here are answers to some common questions, so you can familiarize yourself with this fish. Cook rainbow trout in the oven until the internal temperature reaches 135-140 degrees F (I recommend testing with a thermometer like this) or flakes easily with a fork. Leave fish skin side down and top with lemon slices if using. Brush both sides of trout with the olive oil mixture. Place trout on baking sheet lined with aluminum foil or parchment paper and use paper towels to pat the fish dry. Whisk together olive oil, lemon juice, garlic, dill, parsley, and paprika until thoroughly mixed. For full instructions, including amounts and temperatures, see the recipe card below. This section shows how to make baked rainbow trout with step-by-step photos and details about the technique, to help you visualize it.
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