Baked Lake Trout with Herbs
Whole lake trout stuffed with lemon, onion and herbs and baked in foil until it flakes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Roasting tray
- •Foil
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 4 g
- protein
- 36 g
- calories
- 340
Instructions
- 1
Season the trout inside and out and lay it on a large sheet of buttered foil.
- 2
Fill the cavity with lemon slices, onion and herbs.
- 3
Dot the outside with butter and add a few more lemon slices.
- 4
Fold the foil into a loose sealed parcel.
- 5
Bake at 200C for 30-35 minutes depending on thickness.
- 6
Open carefully, check the flesh flakes at the backbone and serve with the juices.
Chef's tips
Seal the parcel loosely so steam can circulate without escaping.
Ingredient substitutions
- whole lake trout → rainbow trout or char, reducing the time
Storage
Keeps 2 days refrigerated.
Common mistakes to avoid
- •A tight parcel that steams the skin to mush
- •Overbaking
Serving suggestions
Cooked Baked Lake Trout with Herbs?
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