Many people are hesitant to cook with fish, though I’ll never understand why. It’s incredibly simple and delicious. White fish in particular make the ideal light, easy and tasty dinner, especially if you’ve had a long and busy day and you don’t want to be bothered by a lot of time in the kitchen.

Make sure you purchase quality fish from a reputable fish market that lists where their fish comes from. You can ask the fish monger to remove all of the bones and fillet the fish if it isn’t sold in fillets already.
I keep the skin on one side because that is the way trout cooks best, in my opinion. You can remove it later, after it’s cooked.
For more information on how to purchase, cook and store fish please read this article.

Baked trout in four easy steps:

Step One: Prepare a tray, either a molded tray out of foil with all four sides folded up for walls or line a small baking tray with foil. Rub olive oil all over the foil and sprinkle lemon juice, sea salt, pepper and basil onto the foil.

Step Two: Prepare your fish by sprinkling dry (you can use fresh) dill and a pinch of sea salt & pepper on the meat side.

Step Three: Place your trout skin side down (up if you wish to cover it with foil – it’s all about locking in moisture) on the foil tray, place lemon slices atop the skin. Bake in (convection) oven 400 degrees for 10-15 minutes or until skin pulls away easily from the meat and opaque.

Step Four: Remove skin, plate up with some yummy sides and enjoy!

Baked trout with green beans, mashed potato & mushroom gravy and homemade raspberry lemonade

BONUS: See that drink? That’s homemade lemonade. If you have a juicer, juice 1 lemon for every 4 apples and you have the perfect glass of lemonade. Add berries of your choice for extra flavor.