Name: Cedar-Baked Rainbow Trout with Sorrel (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Rainbow Trout-whole, gutted and cleaned; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper-ground; 4 tbsp Butter-unsalted; 2 tbsp Lemon Juice-freshly squeezed; 1 tbsp Parsley-chopped; 1/2 cup Sorrel-chopped

Recipe tier

A classic preparation of rainbow trout baked on a cedar plank, brightened with fresh sorrel and a simple lemon-butter sauce.

Total 45 min

Serves 4

Steps 6

Ingredients 8

Soundtrack the cook

Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Trout
4 4 Rainbow Trout-whole, gutted and cleaned
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper-ground
Lemon-Butter Sauce
4 tbsp 60 mL Butter-unsalted
2 tbsp 30 mL Lemon Juice-freshly squeezed
1 tbsp 15 mL Parsley-chopped
Sorrel
cup 120 mL Sorrel-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Soak a cedar plank in water for at least 30 minutes.
Pat the Trout dry and brush with Olive Oil. Season with Salt and Black Pepper.
Place the Trout on the soaked cedar plank.
Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the Lemon-Butter Sauce. Melt Butter in a small saucepan over medium heat. Stir in Lemon Juice and Parsley.
Once the Trout is cooked, drizzle with Lemon-Butter Sauce and sprinkle with Sorrel. Serve immediately.