Baked Trout Recipe
Trout with roasted garlic and fresh rosemary.
Servings: 2 servings
Calories: 452kcal
Ingredients
- 1 lb. trout
- 2 cloves roasted garlic
- Zest of 1 lemon and half the juice
- 2 tablespoons panko bread crumbs
- 1 ½ tablespoons finely chopped fresh rosemary, (you can change this to dill, just use a little less)
- 1 tablespoons grated horseradish
- 2 tablespoons olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to high broil. Cover a broiler pan with tin foil. Lightly spray or brush the pan with olive oil. Place the fish skin side down on broiler pan.
- Mash the roasted garlic in a small bowl then add the rest of the ingredients and mix well, until the mixture forms a paste. Coat the top of the fish with the paste.
- Place the broiler pan on the 2nd rack underneath the broiler and broil for about 5-6 minutes, watching carefully to make sure it doesn’t burn. It should form a nice lightly brown crust.
- At this point, depending on thickness, your fish may be done. Use a meat thermometer (you're aiming for at least 140F in the thickest part of the fish) or just use a fork to check for flakiness. If the fish flakes easily then it's ready.
- If the trout is not quite ready, turn the oven down to 325° and move the fish down to the lower rack. Bake for another 3-4 minutes, depending on the thickness of your fish but keep a careful eye to avoid overcooking.
