Put and Take Sverige
Oven-baked rainbow trout
Oven-baked rainbow trout is the simplest way to cook your put-and-take catch into a really good dinner, and it is done in under half an hour. Smaller rainbow trout are best whole, filled with lemon and dill. No freezing is needed — the oven heats the fish through.
How to do it
- Set the oven to 200 degrees.
- Rinse and dry the fish. Salt and pepper both inside and out.
- Fill the belly with lemon slices and dill.
- Lay the fish on a tray with baking paper and drizzle over melted butter.
- Bake in the middle of the oven for 25–30 minutes, until the flesh is opaque and comes away from the backbone.
Variant with cream
If you want a saucy variant: brown the fish quickly in butter, lay it in a greased dish, squeeze over lemon and pour over a cream mix with tomato, cucumber, dill and chives. About 15 minutes at 200 degrees.
Serve
Serve with boiled potatoes and a knob of butter, or a simple salad. Squeeze extra lemon over at serving if you like.
More recipes
If you want to vary the catch, try gravad rainbow trout or smoked rainbow trout. Before cooking, see gutting fish and the whole overview under cook the catch.
FAQ
Do I need to freeze the fish first?
No. Oven-baking heats the fish through, so no freezing is needed. Freezing is only required for gravad and cold-smoked fish.
How long should the rainbow trout be in the oven?
A whole, filled rainbow trout takes about 25–30 minutes at 200 degrees. The fish is done when the flesh is opaque and comes away from the backbone.
Whole fish or fillet?
Smaller put-and-take rainbow trout are very good whole, with lemon and dill in the belly. Larger fish you can fillet and bake for a shorter time.