Baked Great Slave Lake Lake Trout
A whole lake trout from Great Slave Lake, baked simply with butter, lemon and herbs until the flesh flakes easily.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •baking dish
- •oven
- •sharp knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 3 g
- protein
- 34 g
- calories
- 380
Instructions
- 1
Preheat oven to 190°C.
- 2
Pat the trout dry inside and out and place on a lined baking dish.
- 3
Season the cavity with salt, pepper, garlic and half the dill.
- 4
Slice half the lemon and layer inside the cavity with the onion.
- 5
Dot the skin with butter and squeeze the remaining lemon juice over top.
- 6
Bake for 35-40 minutes until the flesh flakes easily with a fork.
- 7
Rest for 5 minutes before serving whole at the table.
Chef's tips
Check doneness near the thickest part behind the head; the flesh should be opaque and separate from the bone easily.
Ingredient substitutions
- lake trout → whole rainbow trout or arctic char
Storage
Refrigerate leftover cooked fish in an airtight container for up to 2 days.
Reheating
Reheat gently covered in a low oven at 150°C to avoid drying it out.
Common mistakes to avoid
- •Overbaking, which dries out the flesh
- •Not patting the fish dry, leading to steaming instead of roasting
Serving suggestions
Cooked Baked Great Slave Lake Lake Trout?
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