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    Home » Recipes » Fish

    Rosemary Garlic Rainbow Trout

    Published: Jan 8, 2021 Modified: Oct 13, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    This rosemary garlic rainbow trout is a great flavorful fish recipe that uses the whole trout when cooking. I like to have easy and tasty fish recipes on hand that don't use the classic Salmon, Tuna, and Cod, as it adds more variety. It’s quick to prepare and make and cooks for less than 15 minutes.

    Whole trout with lemon slices.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients
    3 How to Make this Recipe
    4 Rainbow Trout FAQs
    5 More Delicious Fish
    6 Rosemary Garlic Rainbow Trout

    Why this Recipe Works

    Rosemary and garlic are an incredible flavor match. The key to infusing them into the trout is the method of cutting into the flesh of the fish prior to cooking.

    The trout has a mild flavor that takes on the peppery pine of the rosemary and the strong, pungent garlic brilliantly.

    The insertion of lemon slices into the fish cavity adds a wonderful, light citrus note which cuts through the other stronger flavors for a well-balanced bite.

    Ingredients

    whole rainbow trout - this recipe uses a whole, gutted, rainbow trout. Depending on the weight, you will either need one or two whole trout.

    How to Make this Recipe

    Pre-heat the oven to 390F. Line a baking sheet with foil for easy clean-up.

    You can watch me make this whole recipe in this Rosemary Garlic Rainbow Trout video story.

    Cut 5 deep slits on each side of the fish. Do not go through the spine or to the other half of the fish.

    Cut the rosemary into sections that will fit inside each of the slits you cut. Place one piece of rosemary inside each of the cuts in the fish. Place 2-3 slices of garlic in each slit. Season each cut with salt.

    Slice 1 lemon into 5-6 slices and place the slices of lemon inside the fish.

    Drizzle the outside of the fish with olive oil and sprinkle salt on both sides. Bake 13-15 minutes, depending on the size of the fish.

    Note: It is ready when you gently pull on a fin and it comes out easily.

    Skin (or not) and serve! Once you filet the fish on one side, the spine comes out easily and the other side is ready to eat!

    Rainbow Trout FAQs

    Does rainbow trout taste like salmon?

    It isn't fishy in the same way salmon isn't fishy, but has a milder flavor. Also, the texture is similar to salmon.

    Can you eat the skin?

    Yes, as long as the scales are fully removed.

    More Delicious Fish

    If you love this fish recipe, you'll love one of these favorites:

    • Whole Roasted Snapper with Chimichurri, and Spanish Rice
    • Paprika Fish with Chickpeas & Potatoes
    • Miso Ginger Salmon

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Print Recipe
    5 from 8 votes

    Rosemary Garlic Rainbow Trout

    This rosemary garlic trout is a great flavorful fish recipe that uses the whole trout when cooking. It’s seasoned with sliced garlic, olive oil, sprigs of rosemary and lemon.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main
    Cuisine: American
    Diet: Kosher
    Servings: 4
    Calories: 349kcal
    Author: Candice

    Equipment

    • Baking sheet

    Ingredients

    • 2 lbs. Whole trout gutted and scaled
    • 1 lemon
    • 5 sprigs of rosemary cut inot ~3-in pieces
    • 5 cloves garlic thinly sliced lenghtwise
    • 1-2 tablespoon olive oil
    • salt to taste

    Instructions

    • Pre-heat the oven to 390F. Line a baking sheet with foil for easy clean-up.
    • Cut at least 5 deep slits on each side of the fish. Do not go through the spine or to the other half of the fish.
    • Cut the rosemary into sections that will fit inside each of the slits you cut. Place one piece of rosemary inside the each of the slits cut in the fish. Place 2-3 slices of garlic in each slit. Season each cut with salt.
    • Slice 1 lemon into 5-6 slices. Place the slices of lemon inside the fish.
    • Drizzle olive oil and generously season with salt on both sides of the fish.
    • Cook 13-15 minutes. It is ready when you pull a fin and it comes out easily.
    • Skin (or not) and serve! Once you filet the fish on one side, the spine comes out easily and the other side is ready to eat!

    Video

    Notes

    You can eat the skin as long as the scales are fully removed.

    Nutrition

    Calories: 349kcal | Carbohydrates: 3g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 131mg | Sodium: 119mg | Potassium: 871mg | Vitamin A: 130IU | Vitamin C: 16.6mg | Calcium: 111mg | Iron: 3.6mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in January of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in January of 2021.

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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