Amber Trout Baked with Onions
Main Dishes • European
Description
Amber trout is a subspecies of rainbow trout. It has tender flesh that is well-suited for baking whole. The meat of this fish contains a high amount of carotene, unsaturated fatty acids, and essential vitamins for the body. However, this recipe can also be used for other fish of similar size with white meat.
Ingredients
- Onion 1 piece
- Dry White Wine 0 fl oz
- Lemon 1 piece
- Golden Trout 30 oz
Step-by-Step Guide
Step 1
For the gutted fish, scrape off the small scales, holding the knife at a sharp angle to the fish and moving from tail to head. Remove the gills. Note that fresh fish should have bright, red-raspberry-colored gills. The freshness of the fish is also indicated by the clarity of the eyes.
Step 2
Finely chop the onion.
Step 3
Pour the wine over the onion and squeeze the lemon juice. Mix the mixture with your hands to release the juice from the onion and combine it with the rest of the liquid. Make shallow cuts on the fish with a sharp knife, season with salt and pepper on both sides, and lightly sprinkle with thyme. Place the trout on a double layer of foil (it should be ample) and create edges. Top with the onion and drizzle with the marinade.
Step 4
Place in an oven preheated to 375°F for 30 minutes. If the fish is significantly smaller, reduce the baking time; if larger, increase it. Serve hot with white wine.
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