This is a fast, easy and flavorful recipe that will make it seem as though you have been working on this all day long.
Lemon Baked Trout
•Olive or canola oil cooking spray
•4 4-ounce trout filets,
•Freshly ground black pepper
•2 to 3 lemons
1/2 tsp of marjoram
1/2 tsp of thyme
Set rack in center of oven. Preheat oven to 425 degrees. Or if using a preheat gas or charcoal grill to medium-hot and prepare for cooking with indirect heat remember you are baking these not grilling them.
Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray (our recommendation is an olive oil pump sprayer) Arrange trout fillets on foil, skin down and spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt. 5 or 6 grinds of pepper, a light sprinkling of the thyme and marjoram and the zest of 1 of the lemons.
Cut off an end of a lemon and slice into the thin slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3 to 4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.
Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point.
This will feed 4 people.
We recommend a pine nut and arugula salad as a side and buttered, garlic and parmesan corn on the cob.