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Trout is closely related to the ever-popular salmon, but is a very tasty fish in its own right. Because trout are a bony fish, baking is the most popular way to cook the fish. This way, it is easier for you to take out any bones that you may have missed when cleaning the trout. These days, many stores will have trout fillets prepared and ready for cooking. However, we recommend that you buy the entire fish and cook it in the oven. See how to bake a delicious trout by following the instructions below. The first thing to do is to purchase the entire fish. It should have been gutted, boned and then cleaned on the exterior. You should be able to buy your trout either butterflied, where it is held In one piece by the skin on its back, or gutted/boned. If it is butterflied, it normally is sold with the head still attached. You should wash the fish on the inside and outside and pat it until it is dry using a paper towel. Put your fish to the side on a plate. You should not place your trout on a cutting board that you are using to cut up your vegetables; you always want to avoid any contamination problems with fresh fish. Next, turn on the oven and preheat to 350 degrees F. Grease your baking sheet with a quarter of a stick of butter. It is important to remember to grease the sheet sides if the pieces of fish are going to touch them at all. Put your trout on the baking sheet that you greased. Now, take some wedges of lemon or lime and squeeze them over your trout. If you have a butterflied trout, you will need to squeeze the lime or lemon on both the top/bottom before you fold it. If the fish has the head attached, most of the juice should be put into the abdominal cavity of the fish. Make sure that some is on the outer part of the fish as well. Put salt and pepper on the outer parts of the fish. If you are going to have a side dish with your fish, think about how much salt/pepper you put on the trout. You do not want to fish to be too spicy or salty. Then, you want to spread some melted butter on the interior and exterior of the fish. Use a liberal amount of butter, but the fish should not be swimming in it, either. Put the fish into your oven and bake it for 20 minutes. Check it. If the flesh has an opaque look and flakes when you touch it with your fork, it is done. If not, cook it for another five minutes. You can use a food thermometer to see if the inside of the fish is at 140 degrees F. Now you can put the baked trout on a platter for serving, and put lemon slices around it. If anyone in your family does not care for fish heads, not is a good time to cut them off the fish. If not, leave the head on; you won't be really serving the head onto anyone's plate, anyway. Remember that fresh trout goes very well with many fresh herbs. Some of these include rosemary, basil, parsley and thyme. To choose the right herbs, see what side dishes you are serving with the fish. That will be your guide as to what flavors you want to complement the fish. Well-prepared trout can rival salmon in its table appeal, and also general nutrition. Enjoy! Lawrence Reaves writes for kitchen appliance company Hamilton Beach who has a selection of indoor grills and outdoor gas grills.
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