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Baked Whole Rainbow Trout with Shallots, Herbs, and Jalapeño
KAREN'S KITCHEN STORIES11Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 rainbow trout (very fresh whole, about 8 to 10 ounces each cleaned and butterflied, ask your fishmonger with the head and tail left on)
- 1 shallot (large, finely chopped)
- 2 Tbsp. chopped parsley
- 1 Tbsp. dried dill weed (or 2 tablespoons fresh dill weed)
- 1 Tbsp. thyme leaves (minced)
- 1/2 jalapeño (seeded and finely chopped)
- 4 Tbsp. lemon juice
- kosher salt
- freshly ground black pepper
- 18 lemon slices (thin, depending on the size of the lemon)
- 4 Tbsp. olive oil
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