Cedar-Baked Rainbow Trout With Sorrel
A classic preparation of rainbow trout baked on a cedar plank, brightened with fresh sorrel and a simple lemon-butter sauce.
4
Rainbow Trout-whole, gutted and cleaned
1 tbsp
Olive Oil
1 tsp
Salt
1/2 tsp
Black Pepper-ground
4 tbsp
Butter-unsalted
See all 8 ingredients ↓
A classic preparation of rainbow trout baked on a cedar plank, brightened with fresh sorrel and a simple lemon-butter sauce.
Instructions
- 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.
-
4
4
Rainbow Trout-whole, gutted and cleaned
-
1 tbsp
15 mL
Olive Oil
-
1 tsp
5 mL
Salt
-
1/2 tsp
2.5 mL
Black Pepper-ground
-
4 tbsp
60 mL
Butter-unsalted
-
2 tbsp
30 mL
Lemon Juice-freshly squeezed
-
1 tbsp
15 mL
Parsley-chopped
-
1/2 cup
120 mL
Sorrel-chopped
Equipment
- Cedar Plank
- Baking Sheet
- Small Saucepan
Instructions
- 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.
Nutrition per serving
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