I am always a little concern about cooking fish. Some have very strong flavors the kids don't like. But this rainbow trout was good. Herb Stuffed Rainbow Trout recipe from MINIgirl
2 whole rainbow trout, boned, 8oz each
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
3 Tbsp flat leaf parsley, chopped
¼ cup of olive oil, divided
½ cup fish stock (water or white wine could be substituted) I used white cooking wine
- Preheat oven to 450 degrees.
- Cut slits at a 45-degree angle across the skin of the fish, about 1.5” apart.
- Open fish to expose fillets, and spread mustard evenly on surface. Top with garlic and herbs.
- Drizzle half of the olive oil in a shallow pan or rimmed cookie sheet. Place the stuffed fish on the pan and drizzle with the remaining olive oil and fish stock.
- Bake for 12-15 minutes.