Things You'll Need:
- One or two good sized trout
- Four lime or lemon wedges
- Two small lemons (cut into thin slices)
- Salt
- Pepper
- ¼ stick of butter (melted) in dedicated spray bottle
- ¼ stick of butter (cold)
- Baking sheet
- Oven
- Food thermometer
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Step 1
Purchase whole trout that have been gutted, boned, and cleaned on the outside. They are sold both butterflied and held together by the skin on the back or gutted and boned, but not butterflied. The latter is sold with the head on, while the former has the head removed and is perfect for stuffing.
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Step 2
Wash the trout inside and out and gently pat the fish dry with absorbent paper towels. Put them aside onto a designated cutting board or plate. Remember to avoid cross-contamination by not placing them on a cutting board shared with veggies or other foods.
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Step 3
Preheat your oven to 350°F.
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Step 4
Take the ¼ stick of cold butter and use it to grease the baking sheet. Do not forget to also grease the sides if the fish gets in contact with them. Place the trout on the greased baking sheet.
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Step 5
Gently squeeze the lemon or lime wedges over the fish. If the trout you have chosen is butterflied, squeeze the lemon or lime on the top and bottom before folding it together; if the fish is head on, the majority of the lemon or lime juices should be squeezed into the belly cavity, but some also needs to go on the outside.
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Step 6
Sprinkle the outside of the trout lightly with salt and pepper. Assuming you will serve side dishes with the fish, consider their salt and pepper content before seasoning the trout so that the meal will not be too spicy or salty.
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Step 7
Spray the outside and the inside of the fish with the butter. You want it well coated, but not have butter running off the trout.
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Step 8
Place the baking sheet with the fish into the oven and bake it at 350°F for about 20 to 30 minutes, depending on the size of the trout. When the flesh is opaque and flakes easily with a fork, the trout are done. Check with your food thermometer to ensure that the internal temperature is 140°F.
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Step 9
Dish up the baked trout on a serving platter surrounded and garnished with the lemon slices. If you or your family is squeamish about the heads, go ahead and cut them off, otherwise leave them on as you will be serving numerous people from one fish and the head really will not end up on anyone’s plate.
