Name: Baked rainbow trout with butter sauce
Prep time: 5 min
Total time: 25 min
Yield: for 2 trouts
Cuisine: Slovenian
Ingredients: 2 x (400g/1 pound) rainbow trout; 3 slices lemon; 2 small bunches fennel fronds or parsley; 4 cloves garlic; 1 tbsp olive oil; 1/2 red onion or shallot; 40 ml (3 tbsp) white wine (Pinot Grigio, Chardonnay); 1 tbsp unsalted butter; 1 tsp olive oil; 1 tbsp capers in salt; 3 tbsp (45g) unsalted butter, cut into cubes; 2 tbsp sweet corn, canned and drained

Baked rainbow trout with butter sauce

If you asked me what type of fish I (Maja) ate most often growing up, I would say “trout.” A decent size trout fish farm was nearby our home, so of course, my parents found that quick and efficient, especially with two kids at home. It was harder to buy seafood then than it is now. Since trout was occasionally on the menu, I now have a love-hate relationship with it, and I am not particularly excited about it. However, my feelings can quickly be changed with a delicious recipe like this one. Oven-baked rainbow trout is quick to make, and its flaky, juicy, delightful interior will convince you to make it time and time again. Don’t forget to make the butter sauce; it adds a lovely, buttery, silky balance to the fish.

Oven-Baked Rainbow Trout for any day of the year

Mmmm, I am always so excited when we have fish for lunch or dinner. These are the top reasons why we believe you're going to like this trout recipe very much.

the fish is flaky, tender, and melts in your mouth
keeps its beautiful shape while baking
served with a beautiful, silky smooth butter sauce
we can easily store it or freeze it for later
it's gluten-free
this is a very simple recipe, appropriate for beginners too
kids and adults love it

How to bake rainbow trout at home

The Baked Rainbow Trout is flaky, tender, and delectable. Trout can easily be fried in a skillet, grilled in a grill, or baked in an oven. In the wintertime, our favorite way is the letter. You can find the whole list of ingredients and methods below. But let's walk through the main steps together for easier preparation.

Pat dry the fish and season it.
Place lemon, fennel, and garlic in the cavity of the fish.
Tie the fish in four places.
Drizzle with olive oil.
Bake in the oven until flaky and delicious.

How to make homemade butter sauce (Beurre blanc)

Homemade silky butter sauce, also known as Beurre blanc, is made with butter, white wine, red onion, capers, and corn. It adds a beautiful butter aroma and freshness to the dish and balances it beautifully. You can find the whole list of ingredients and methods below. But let's walk through the main steps together for easier preparation.

Slice the onion thinly.
Melt the butter in a skillet, then add the onion and capers.
Saute, and pour in the wine. Boil until it evaporates.
Remove from the heat, add in the butter and corn.
Serve warm.

What to serve with Baked rainbow trout

Serve the Oven-Baked Rainbow Trout with a slice of lemon and butter sauce. Choose one of the following sides:

Storing and freezing

Feel free to store this Oven-Baked Trout in three ways. The butter sauce can't be stored or frozen.

Store this Oven-Baked Rainbow Trout in an airtight container. Keep sealed in the fridge for up to 3 days. Reheat before serving in a microwave or an oven.

Feel free to freeze this Baked Rainbow Trout too. Transfer into a freezer container or freezer bag. Keep in the freezer for up to 3 months. Before serving, bring the dish to room temperature, then reheat in a microwave or an oven.

If you have a small amount of leftover trout, make a fish spread. Our whole family loves it. You can either stir all the ingredients together or blend using an immersion blender or blender to get a smooth spread. We like adding butter, mayo, greek yogurt, sour cream, and different spices and fresh herbs to the fish.

Try these wonderful fish recipes too

Ingredients

trout

2 x (400g/1 pound) rainbow trout

3 slices lemon

2 small bunches fennel fronds or parsley

4 cloves garlic

1 tbsp olive oil

butter sauce

1/2 red onion or shallot

40 ml (3 tbsp) white wine (Pinot Grigio, Chardonnay)

1 tbsp unsalted butter

1 tsp olive oil

1 tbsp capers in salt

3 tbsp (45g) unsalted butter, cut into cubes

2 tbsp sweet corn, canned and drained

Tools and equipment

baking sheet

parchment paper

paper towels

mandolin slicer

skillet

METHOD

preparation

Arrange the rack in the middle of the oven, then preheat the fan-assisted oven to 220 °C / 430 °F or the conventional oven to 230 °C / 445 °F. Line a baking sheet with parchment paper.
Season the fish

Pat dry the fish using paper towels and place it on a working surface. Season the interior of the fish with salt and pepper. Halve the lemon slices and add three halves of lemon into each fish cavity along with the fennel or parsley and crushed garlic.
Tie the fish

Using a kitchen string tie the fish in four places. This will prevent the lemon and fennel from falling out. Drizzle with olive oil and season with salt on top.
bake in the oven

Place the fish on a prepared baking sheet and place it in the preheated oven on the middle rack. Bake for 16 - 18 minutes at the fan-assisted oven to 220 °C / 430 °F or the conventional oven at 230 °C / 445 °F.
butter sauce

While the fish is baking, make the sauce. Peel the onion and slice it thinly using a mandolin. If you don’t have a mandolin at home, finely dice the onion. Place a skillet over medium heat. Add a tablespoon of butter and a teaspoon of olive oil. When the butter melts, add the onion and capers. Cook for 2 minutes or until the onion gets translucent, but it shouldn’t brown. Increase the heat and pour in the wine. Stir vigorously and boil the wine for 2 minutes for the alcohol to evaporate. Remove from the heat and stir in the butter and sweet corn. Stir until the butter melts, then set aside until needed.

Tip

Optionally warm the sauce by placing it over low heat.
serve

Remove the fish from the baking sheet, untie and serve with butter sauce and your favorite side.

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Baked rainbow trout with butter sauce