EASY Baked Whole Trout (gluten-free, dairy free, Keto)
Let's treat the palate to something light and fresh... And, let's make it QUICK and ONE-PAN!👌 You know, let's be e-FISH-ent!😜
I bought these gorgeous butterflied #rainbowtrout from Fulton Fish Market. Grab my discount code under the "Links" tab!
⭐️ They cook quickly because they are butterflied (ie: mostly boneless).
⭐️⭐️ And, because they aren't filled with pesky bones, you can dive right in!
EASY Baked Whole Trout (Gluten-free, soy-free, grain-free)
2 whole trout (cleaned and gutted)
1 T avocado oil
1 lemon (sliced)
1–2 garlic cloves (sliced thinly)
Salt, to taste
Misfit Spices Fish Food Seasoning, to taste (optional)
Preheat oven to 425 F. Line a broiler pan with foil (use enough foil to form a tent over the fish).
Rinse the trout and pat dry inside and out.
Place the trout on the lined pan.
Make shallow diagonal slashes through the skin of the fish.
Spritz the skin and inside with avocado oil.
Season the fish with salt on both sides and inside cavity. Rub the oil and salt gently into the skin cuts.
Fill the cavity with slices of lemon and garlic.
Pull the foil over the fish to form a packet and crimp the edges to keep the steam in.
Roast the fish for 10-15 minutes (it won't be fully cooked yet).
Turn on the broiler, open the foil packet to expose the fish, and roast for another 5-7 minutes until the skin is crispy and the meat is opaque.
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