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simple sunday: lemon-garlic rainbow trout

March 13, 2011

I’ve been dreaming about rainbow trout since I had a really delicious one the other night at Ava.  It was served with crabmeat and caramelized cauliflower with pine nuts.  Wow!

Even though I would have loved to recreate the whole meal, I really wanted a quick dinner.  This simple lemon-garlic baked rainbow trout could not have been better — it satisfied my craving for delicious rainbow trout and was quick and easy.

Be like me and crack open that bottle of wine now while you’re cooking.  This is a great, light white wine – it is crisp and has great citrus flavors and pairs well with the trout.

Lay the trout filets skin side down on a greased baking sheet.

In a small bowl, combine the garlic, rosemary, thyme, lemon juice, salt, pepper and olive oil to make a paste.  Spread the mixture on the top of each filet.

Broil the trout for 5 minutes, then lower the oven temperature to 325 degrees F and bake for 10-12 minutes longer.  Serve immediately.

Lemon-Garlic Rainbow Trout

2 lbs rainbow trout
1 clove garlic, minced
1 tbsp rosemary, chopped
1 tbsp thyme
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbsp olive oil

Lay the trout filets skin side down on a greased baking sheet.

In a small bowl, combine the garlic, rosemary, thyme, lemon juice, salt, pepper and olive oil to make a paste.  Spread the mixture on the top of each filet.

Broil the trout for 5 minutes, then lower the oven temperature to 325 degrees F and bake for 10-12 minutes longer.  Serve immediately.

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