Weekday Meal: Roasted Trout with Rosemary and Lemon

Scrounging up the energy to make weeknight dinners is hard, y’all, especially making one that is also healthy. Luckily, this recipe is as good for you as it is quick. This roasted trout recipe takes no more than 15 minutes to make from start to finish, and that includes stopping to pour yourself a glass of wine somewhere along the way.  I served this fish with sautéed spinach and roasted zucchini for an easy Wednesday night meal. It even tastes good the next day served cold with a green salad. You could say this recipe is just about perfect*

*Speaking of “just about perfect”, a quick word to the wise: Because you are cooking this fish at such a high heat (broiling temperatures are hellfire levels of hot), make sure your kitchen is well ventilated before you begin cooking. Unless you want to spend your evening listening to your dog barking at blaring smoke alarm like I did, make sure to open a window or turn on your fan. And definitely  do NOT forget to turn on the fan for your oven, as I did. Huge mistake. HUGE.*

Roasted Trout with Rosemary and Lemon (serves 4 small portions and 2 large portions)

Lemon and Rosemary give the fish a fresh, bright flavor

Ingredients:

  • 2 trout filets, skin on (though most grocery stores remove the bones with trout, quickly go over the trout with your fingers to check for any strays. Simply pull them out with tweezers if you find one)
  • 1 teaspoon kosher salt (this can be cut down to ½ teaspoon if you are not as big on the salt as I am)
  • 1/2 teaspoon pepper

For the Rub/Vinaigrette, Combine the following

  • 2 garic cloves, minced
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • zest and juice of 1 lemon
  • 2 teaspoons olive oil

Equipment:

  • Baking sheet
  • Aluminum foil
  • Non-stick Cooking spray
  • Whisk or fork
  • Microplane zester or fine grater for the zest

The Process:

Its somewhere between a rub and a vinaigrette, but it sure does taste good.

1) In a well ventilated area, Turn/Preheat your oven to broil.

2) Line your baking sheet with aluminum foil and spray with non stick cooking spray. Place your trout filets skin-side down on the baking sheet
3) Using a fork or whisk, combine the ingredients for the rub. Divide the rub in two and pour one half over the top of each filet.

Voila! These trout filets are ready to cook!

4) Season the fish with salt and pepper to taste. Using your fingers, spread the rub/seasoning evenly over each filet.

5) Place the fish in the oven. Let the fish cook for 5 minutes or until the fish is firm to the touch and completely opaque.

6) Take the fish out of the oven and let it cool a bit for about 5 minutes. Serve with your favorite vegetables or sides and enjoy.

Disclaimer: This was an unsponsored post. Enjoy!

*Name that Movie Quote and you win…. nothing! Besides my love and affection, of course.

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