If you know me really well, you’ll have already furrowed your brow, squinted at the screen and said “What in the…?” because those who know me well, know that I don’t like seafood. None of it. Zero. I’ve tried it all, many times. I just don’t have a taste for it. It’s really too bad, seeing as we live in the Pacific Northwest and fresh salmon, halibut, trout, to name a few are at your fingertips at every store and market.
But I love my boys and will happily make it for them. Rob and Judah both love fish and I’m glad for that. It’s so good for you and the health benefits outweigh the fact that I hate the way my house smells after I make it.
A friend of ours is an avid fisherman by hobby and specifically fishes for trout and is very generous in sharing what they catch. To our benefit we have a good supply in our freezer.
Trout is such a simple white fish and couldn’t be easier to make. You don’t need a lot of fancy ingredients to make a great fish. In fact, the more natural your ingredients, the better.
If you want an incredibly healthy baked fish recipe, here’s an easy one that even I, the biggest hater of fish, can make!
1 medium-large sized trout, cleaned, skin on
1 large lemon, sliced thin
1 teaspoon dill
Salt & pepper to taste
¼ cup extra virgin olive oil
Line a baking pan with tin foil and spread olive oil over the entire surface to coat.
Wash your cleaned fish well and then dry with paper towel, inside and out.
Lay it on the baking pan and pour a little more olive oil over it and using your hands, coat the entire fish in oil, turning to get both sides covered.
Sprinkle salt and pepper on the inside, and both sides of the fish. Sprinkle the dill on the inside and outer sides of the fish as well.
Slice your lemon and insert into the belly of the fish and lay a few pieces on the top.
Take a second piece of tin foil and tent it to the bottom piece, folding it over and crimping the foil around the edges to seal it completely around all four edges. Place this in a preheated 400 degree oven for 30 minutes. Take it out of the oven and carefully remove the top piece of foil, and return to the oven and bake for an additional 10 minutes uncovered, to crisp the skin.
Note: As this fish was whole, the bones are still intact. The bones are very easily removed when it is still hot/warm. It’s best to de-bone the fish after cooking, just before serving.
Here’s how it turns out:
Line a baking pan with foil and coat completely with oil.
Wash ‘le poisson’ and dry it with paper towel completely, inside and out. Lay it on the baking sheet and add more oil on top. Using your hands, coat the fish completely in oil on both sides.
Sprinkle on your salt, pepper and dill to the inside and both outer sides of the fish.
Then cut up your fresh lemon and lay the slices inside the belly and lay the rest on top.
Take a second piece of foil and tent it on top, folding it around the bottom piece and crimping the edges to seal it all up. This will create our steam tent in the oven. Put this into a preheated 400 degree oven and let it cook for 30 minutes.
Take it out of the oven and ever so carefully (watch the steam!!!) take off the top piece of foil. Return to the oven for another 10 minutes to crisp up the skin of the fish.
Et voila! Le poisson c’est fini!
This fish was cleaned, but not de-boned, so this is when you want to gently open the fish where the belly is already slit and the bones come out very easy while it’s warm. Then you can cut it into steaks and serve.
I’m not going to be able to tell you how wonderful this tasted, because I never ate it, however the feedback from my boys was 4 thumbs up. Judah kept asking for more and Rob told me how great it was over and over. The best part for me, is that I know they got an exceptionally healthy dinner out of it and it was so simple to make.
So let’s take Rob and Judah’s word for it, and believe them when they say “Try this! It’s fantastic!”
– The “I prefer land animals” Homesteaders Wife