Baked Rainbow Trout with Lemon-Herb Butter and Quinoa
Baked Rainbow Trout with Lemon-Herb Butter and Quinoa is a simple yet elegant dish that's perfect for a weeknight meal or a special occasion. The trout is roasted until it's flaky and juicy, and the lemon-herb butter adds a bright and flavorful touch. The quinoa is cooked in chicken broth and tossed with chopped vegetables, making it a hearty and satisfying side dish. This dish is sure to please everyone at the table.
This recipe was inspired by a trip I took to the Pacific Northwest. I was lucky enough to go fishing in a beautiful mountain stream and caught some rainbow trout. I wanted to cook the trout in a way that would highlight its delicate flavor, so I decided to bake it with lemon, herbs, and butter. The results were amazing! The trout was flaky and juicy, and the lemon-herb butter added a bright and flavorful touch. I served the trout with quinoa, which is a healthy and filling side dish. This dish was a hit with my family and friends, and I'm sure it will be a hit with yours too.
Baked Rainbow Trout with Lemon-Herb Butter and Quinoa Baked Rainbow Trout with Lemon-Herb Butter and Quinoa Baked Rainbow Trout with Lemon-Herb Butter and Quinoa Baked Rainbow Trout with Lemon-Herb Butter and Quinoa
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 4 rainbow trout fillets, skin-on
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped fresh herbs (such as basil, thyme, or cilantro)
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup chopped vegetables (such as bell pepper, zucchini, or carrots)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Brush the trout fillets with olive oil and season with salt and pepper.
  3. Place the trout fillets in a baking dish and top with the lemon zest, lemon juice, herbs, garlic, and shallot.
  4. In a medium saucepan, bring the quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through.
  5. Fluff the quinoa with a fork.
  6. Add the chopped vegetables to the quinoa and stir to combine.
  7. Spoon the quinoa mixture onto the bottom of a serving platter.
  8. Place the trout fillets on top of the quinoa.
  9. Bake in the preheated oven for 12-15 minutes, or until the trout is cooked through.
Why It Works
  • The lemon-herb butter adds a bright and flavorful touch to the trout.
  • The quinoa is cooked in chicken broth, which gives it a savory flavor.
  • The chopped vegetables add a pop of color and nutrition to the dish.