Prep 5 mins
Cook 45 mins
Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.
- 4 whole rainbow trout (bellys split, guts and back membrane removed)
- 1 apple
- 1⁄2 onion
- 4 stalks chives
- 1⁄2 lemon
- 1 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- Wash trout and pat clean with a paper towel.
- Cube Apple.
- Chop Onion.
- Chop Chives. Cube Lemon.
- Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
- Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
- Bake in 375 deg F (190 deg C) oven for 45 minutes.
- You could do this over an open fire but I wouldn't know the cooking times.
The flavor was delicious and a nice sauce developed. However the onion and apple, tho well-chopped, were still somewhat crisp and the flavors hadn't melded. I would remedy that by precooking those ingredients. The tiny pieces of lemon, including its peel, were a bright note which I would add only after the (above) pre-cooking. Less easily remedied is the matter of colorless, flabby skin. Certainly, that is not unexpected with this cooking method but I am still casting around (joke) for a way of getting it ALL: this deliciousness along with crispy skin.
Having read through all the reviews first, I was looking forward to eating this meal. We were not disappointed, we thoroughly enjoyed this simple yet very tasty dish. I served it with crushed new potatoes and fine green beans - wonderful. The stuffing was so easy to make it was childs' play. The stuffing will definitely be used on other fish dishes.
Super easy, impressive dish. Kids caught two huge trout at the local sports show (3-4 lbs each! No lie) and I was looking for an easy yet creative way to cook. I cut the lemon up a little smaller than apple and onion pieces and used about twice as much chives, two apples, one onion, 1 tsp salt and half tsp pepper with olive oil. Lined glass dish with foil that hung out over edge of pan to fold back over fish. I did not individually wrap. Baked for 45 mins. Wow! I made a basalmic and pure maple syrup reduction. Slid the fish on platter, removed skin, from top side, and drizzled a little of this reduction on the exposed top of fish. Smashing! The fish looked beautiful! Too bad I didn't get a picture, but everyone was famished. To eat the cooked pieces of lemon with the skin tasted so good too. My dish/pounds fed 8 people well.