Here’s why I love this Herb Roasted Rainbow Trout recipe. It’s fast, it’s delicious, it’s pretty on the plate and it only has a few ingredients. In fact, for all these reasons, I confess that I make this recipe almost every week. I’ve also served it to company – perfect for a lunch with salad greens and vinaigrette or as a main dinner dish with sides. For all you eaters out there who are a bit shy about eating fish, you may just become a convert. I only rediscovered trout about a year ago. Before that, I had tasted it once (obviously not fresh, fishy tasting) and stayed away from it like the plague for 30 years. Now, I’d even order it in a restaurant which, to me, is the true test of liking a food, meaning liking it enough to pay restaurant prices. I adapted it from a recipe I learned at Maplehern Cooking School in midtown Toronto. Leanne, previous owner and chef of Chez Laurent restaurant, is a great teacher who provides a terrific cooking experience to participants.
Shortcuts and Substitutes
- Instead of trout, use salmon, sea bass, etc
- Instead of fresh herbs, use dried or frozen herbs (just mix with olive oil and spread over fish and into slits). I suggest using fresh green onions or chives though.
Jazz it up
The recipe is great as is, but I like to serve it with some spicy sweet thai sauce or a basil mayo (combine mayonnaise, lemon zest and basil in processor until smooth).