Savory Baked Trout

A few days ago my family participated in a free kids' fishing day that happens every year here. It was a great family outing and fun for our little girls to catch two trout each. Then they were excited about the prospect of eating them. We don't have a lot of experience yet with catching and eating fish, but we're trying to learn.

I had my tried and true, favorite salmon recipe, which I have tried with trout before, but it's just not as good without the salmon. So I searched the internet for a different recipe and found this one on allrecipes.com. After reading the accompanying comments, I opted for a variation that included flavors we like and had on hand, and excluded ones we don't like (or that our kids don't). The result was fabulous! (Now if we could just figure out the best, most efficient way to remove all those itty bitty bones...)

Savory Baked Trout

2 rainbow trout fillets (we used 4 small ones)

1 Tb. olive oil

2 tsp. garlic salt

1 tsp. ground black pepper

1 tsp. dill weed

1 Tb. lemon juice

Preheat oven to 400 degrees. Rinse fish, and pat dry.

Place each fillet on a large sheet of aluminum foil which is placed on a baking sheet. Rub fillets with olive oil, season with above listed spices. Sprinkle lemon juice over all. Carefully seal all edges of foil to form enclosed packets.

Bake in preheated oven for 15 to 20 minutes, depending on size of fish. Fish is done when flakes easily with a fork.