Well I was skeptical when my dad gave us some trout from a recent fishing trip. Mostly since they still had the heads on and the bones in and…ick. I was not too sure about it. So it sat in the freezer until I knew we just couldn’t ignore it anymore and Tyler set out to make it a meal for us. I swore I wouldn’t eat it and that if he didn’t get the fish skin and bones and nastiness out of our apartment ASAP I would freak out. What I didn’t expect was that it would taste so good. That’s right, I took a bite…and then another…and then I finished off the fillet. I did refuse to enter the kitchen until he cleaned up the nastiness and got the head out of my sight but my first experience eating trout really wasn’t bad. In fact I would willingly eat it again, as long as there are no fish heads to be seen! Tyler did a great job filleting the fish (with the help of an instructional video on YouTube!) It didn’t taste that different than tilapia.
Baked Trout (from allrecipes.com)
4 trout fillets
2 T olive oil
1T + 1t garlic salt
2t ground black pepper
2 lemons, sliced
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.