Baked Rainbow Trout


  • 8 Rainbow Trout
  • 4 Lemons
  • 8 tbsp (1 stick) salted butter
  • ½ cup white wine (Pinot Grigio or Chardonnay)
  • salt
  • black pepper


Preheat oven to 400° F.

Melt butter in 4.5 qt oblong baking dish.

Gut the trout and remove their heads. Rinse the trout under water and pat dry with paper towels. Slice lemons into thin, round slices. Lay the trout in your baking dish and roll so that both sides are buttered. Sprinkle with salt and black pepper to taste. Lay the lemon slices over your trout and pour in the wine. Bake for 10-15 minutes, removing from the oven after 10 minutes and testing the fish. If the flesh is opaque and easily flakes with a fork, it is done, otherwise return to the oven for 5 more minutes and check again. Discard lemon slices and serve.

Pairs well with steamed green vegetables, corn, boiled potatoes, and/or blanched slivered carrots.

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