Baked Lake Trout

Our friend Paul called a few days ago and said he had been fishing again and would we like some Rainbow Trout. Of course we jumped at the chance for more great fish.



Now I know that Rainbow Trout are not lake trout but I figured I would try this recipe anyway. The fish came out very moist with a nice flavor. Sorry to say that we inhaled our meal before I remembered that I hadn't taken a picture of the finished product,,,oops.



Baked Lake Trout

1 large trout, cleaned and gutted with skin on
5 tblsp butter, divided
garlic salt
freshly ground black pepper
chopped fresh herbs, such as basil, oregano, marjoram, chives, parsley or a combination. (I used oregano, basil and parsley)
1 lemon thinly slice
2 tblsp lemon juice
tartar sauce

1) preheat oven to 400. Place prepared fish on a backing sheet that has been covered with aluminum foil. Thinly slice 2 tblps of butter. Open the cavity in the fish, sprinkle garlic salt, pepper and herbs to cover the inside. Place the lemon and butter inside close the fish and turn on its side.

2) Melt remaining 3 tblsp butter,combine with the lemon juice, Pour over the top of the fish and bake for about 20 minutes, Serve with tartar sauce.

Notes: I used granulated garlic instead of the garlic salt. I did not use lemon slices because I didn't have any and we did not use any tartar sauce. I also had to triple the recipe which used an obscene amount of butter.