Baked Rainbow Trout With Lemon Pepper And Garlic Food

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.

RAINBOW TROUT (TILAPIA) BAKED

Steps:

• Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
• Sprinkle with parsley, lemon juice and salt.
• Heat oil in small skillet; fry onion and garlic till limp.
• Place tomatoes in pan and top with fish.
• Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
• Bake at 350 degrees for 30-40 minutes.

ITALIAN-MARINATED BAKED RAINBOW TROUT

Steps:

• Marinate trout in Italian dressing in the refrigerator overnight.
• Preheat oven to 350°F.
• Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
• Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.