Stuffed Rainbow Trout

A Farmboy grocery store opened up near us recently, and I’m in love. They don’t have a huge selection of things, but what they do carry is excellent. I’m really impressed with their choice of gluten-free goods from small GF bakeries from around the province!!

Their fish is really nice, and when I saw two decently sized rainbow trouts for around $9 I couldn’t pass them up, it was almost two and a half pounds of fish!

I really enjoy rainbow trout. It’s probably one of my favourite fishes (after perch of course), I find it much lighter tasting than salmon, and it’s so easy to prepare.

If you are weirded out by eating fish with the head on, don’t be! Some of the tastiest meat is in the head, and fish eyeballs are delicious!

This is my favourite way for preparing it, and I hope you enjoy it too!

Stuffed Rainbow Trout
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

you can use this recipe with pretty much any whole fish. If you don't like the heads, ask your fish monger to cut them off, but let me tell you fish eye balls are delicious and you're missing out! 

Servings: 4
  • 2 whole rainbow trouts (cleaned, head on or off)
  • 1 lemon, sliced
  • 1 clove garlic, minced
  • 1 small sweet onion, sliced thinly
  • 1 fistful fresh chives (optional)
  • salt and pepper (to taste)
  • 2 tbsp butter
  1. Preheat oven to 400 degrees F.

  2. Give fish a quick rinse, and pat dry inside and out

  3. Sprinkle inside of fish with salt and pepper and stuff with lemon, garlic, onion, and chives (if using)

  4. Place fish on parchment lined baking sheet, and dot with butter

  5. Bake for 20 minutes or until fish flakes easily. Be careful to not over cook. 

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