Baked Rainbow Trout with Lemon, Pepper, and Garlic
2 people
00h 15
00h 15
Enjoy a light and flavorful dinner with this Baked Rainbow Trout with Lemon, Pepper, and Garlic. Easy to prepare and full of fresh, zesty flavours, it’s a healthy weeknight meal featuring ButcherBox.ca wild-caught rainbow trout.
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Ingredients and Method
Ingredients
- 2 ButcherBox.ca rainbow trout fillets
- 1 pound asparagus
- 3 tablespoons olive oil
- 5 cloves garlic , minced
- ½ teaspoon salt
- ½ teaspoon black pepper , cracked
- ½ lemon , sliced
Method
- Preheat oven to 400 F.
- Line a rimmed small baking sheet (I used half sheet) with parchment paper.
- Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
- Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
- Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
- Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
- Remove from the oven. Remove lemon slices from the trout before serving.
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