Who doesn’t love a easy, fuss-free meal for dinner or Sunday lunch? Sam Linsell of Drizzle and Dip shares her baked trout recipe. She mentions the following, if you’re deciding to embark on this culinary journey.
If you can get your hands on fresh rainbow trout, this is hands-off cooking at its best. Very little interference is required here. A drizzle of olive oil, fresh herbs and lemon turn this fish into a restaurant-quality dish.
There are quite a few bones in trout which don’t bother me at all, but you can check out how to de-bone them but keeping the fish whole whole if they do bother you.
I like the rustic look and simply slice down the backbone after cooking and butterfly the fish. Pulling the central spine out is easier this way.
Want to know more - you can visit her site for the full ingredient list and recipe so you can make it on your own!
More about Sam Linsell
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
