Baked Trout with Lemon

The simplicity of a dinner is sometimes the best. With just four ingredients and a cooking time of 20 minutes, it doesn’t get much more simple than this. Trout is high in protein, vitamin B12, and omega-3 fatty acids. It has a mild flavor and too much fuss can muddle it. Served with a cool green salad and whole grain side, this dish is perfect for the summer. Add lemon juice, salt and pepper, and bake it on the grill or bake it in the oven.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

Olive or canola oil cooking spray
4 trout filets (4 oz), with skin
Salt and freshly ground black pepper, to taste
2-3 lemons

Directions

Set rack in center of oven. Preheat oven to 425 degrees Fahrenheit. Or, preheat gas or charcoal grill to medium-hot and prepare it for cooking with indirect heat.
Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray. Arrange trout filets on foil, spacing about 1 inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt and 5 or 6 grinds of pepper.
Using sharp knife, cut off end of a lemon. Cut lemon into the thinnest possible slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3-4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.
Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point. (If using an outdoor grill, slide packet with fish onto grill and later slide it back onto baking sheet to help lift off grill.)
To serve, transfer each filet to a dinner plate. Encourage diners to eat lemon slices with the fish.

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