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Easy Oven Baked Trout

"Gebackene Forelle"

This easy oven baked trout dish is baked in a bag so the flavors are sealed in. It's easy to clean up, and the house doesn't smell like fish.

This great recipe comes from my friend, Liz, whose website Find a Seafood Recipe is a great place to find fish recipes, as well as information on buying fish.

For this easy baked fish recipe, use the roasting bags that you normally use for meat or chicken. You can use any small whole fish or fish fillets - but I think the best is trout.

Trout, or Forelle (in German), is a very traditional fish eaten in Germany and served in many ways. The following "baked in a bag" method, though not German, certainly results in a great German-tasting meal.

Oven Baked-in-a-Bag Trout

Ingredients:

4 fresh trout (about 12 oz. each)
salt, pepper, olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
parsley, fresh, about 2 tbsp. (use less if using dried)
dill, fresh, about 2 tbsp. (use less if using dried)
2 tbsp. lemon juice

Instructions:

Preheat oven to 375° F.
Season inside of cleaned fish (can leave head and tail on) with salt and pepper. Brush with olive oil.
Heat some oil in pan and soften onion and garlic. Add parsley, dill, and lemon juice. Divide mixture evenly inside each fish.
Put fish into roasting bag and place on baking tray.
Bake in oven for 30 minutes.
Carefully cut hole in bag to release steam (be careful not to get burned by steam).
Serve fish immediately

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