Herb-Infused Lake Trout Fillet
Experience the fresh and delicate flavors of wild lake trout with this simple yet elegant recipe. Perfectly baked to perfection, the trout fillet is infused with the aromatic essence of fresh herbs and zesty lemon, creating a delicious meal that transports you to the serene waters of Manitoulin Island. With a preparation time of under 30 minutes, this dish is both time-efficient and budget-friendly, making it an ideal choice for family dinners or casual gatherings. Thanks to the Ontario Natural Food Co-op for inspiring this delightful recipe featuring the unbelievable taste of wild lake trout.
3-4
Servings
N/A
Calories
7
Ingredients
Ingredients
wild lake trout fillet
1 (washed and patted dry)
olive oil
3 tablespoons
lemon
1 (sliced, or use 2 tablespoons of lemon juice)
shallots
2-4 (minced)
black peppercorns
1 tablespoon (cracked)
salt or Herbamare
2 teaspoons
fresh herbs (thyme, tarragon, dill, chives, garlic chives)
as desired (finely chopped)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Line a baking pan with aluminum foil or parchment paper to prevent sticking and for easy cleanup.
3
Rinse the lake trout fillet under cold water and gently pat it dry with a paper towel.
4
Finely mince the shallots and set them aside.
5
Slice the lemon into thin rounds.
6
Drizzle the olive oil over both sides of the trout fillet, ensuring it is evenly coated. You can apply the oil directly onto the foil or parchment for an easier coating process.
7
Place the lemon slices evenly on top of the oiled foil or parchment.
8
Layer the minced shallots over the lemon, followed by your choice of fresh herbs, and sprinkle half of the cracked black peppercorns and salt.
9
Bake in the preheated oven for 20 minutes or until the trout flakes easily with a fork and is opaque throughout.
10
Serve warm, garnished with additional herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used is a wild lake trout fillet.
What is the recommended oven temperature for baking the trout?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long does it take to bake the herb-infused lake trout?
The trout should be baked for approximately 20 minutes.
How many servings does this recipe yield?
This recipe is designed to provide 3 to 4 servings.
Which fresh herbs are best for this trout recipe?
Recommended fresh herbs include thyme, tarragon, dill, chives, and garlic chives.
Can I use lemon juice instead of a fresh lemon?
Yes, you can substitute one fresh lemon with 2 tablespoons of lemon juice.
Should I wash the trout fillet before cooking?
Yes, you should rinse the lake trout fillet under cold water and gently pat it dry with a paper towel.
How do I prevent the fish from sticking to the baking pan?
Line your baking pan with aluminum foil or parchment paper to prevent sticking and ensure easy cleanup.
What type of oil is recommended for this dish?
The recipe calls for 3 tablespoons of olive oil.
How should the shallots be prepared?
The 2 to 4 shallots should be finely minced before being layered over the fish.
How can I tell when the trout is fully cooked?
The trout is done when it flakes easily with a fork and is opaque throughout.
What is Herbamare and can I use it here?
Herbamare is a seasoned salt blend and it is listed as an alternative to regular salt in this recipe.
What is the flavor profile of this recipe?
The recipe offers fresh, delicate flavors infused with aromatic herbs and zesty lemon.
Is this a time-efficient recipe for busy nights?
Yes, the preparation and cooking time combined is under 30 minutes, making it ideal for quick meals.
Who inspired this herb-infused trout recipe?
The recipe was inspired by the Ontario Natural Food Co-op.
How should the lemon be applied to the fish?
The lemon should be sliced into thin rounds and placed evenly on top of the oiled foil or parchment.
In what order should the toppings be layered?
Layer the lemon slices first, followed by minced shallots, then fresh herbs, and finally the peppercorns and salt.
Is this recipe considered budget-friendly?
Yes, the description identifies this dish as a budget-friendly choice for families.
What kind of pepper should I use?
The recipe specifically recommends 1 tablespoon of cracked black peppercorns.
Can I garnish the dish after it is cooked?
Yes, it is suggested to serve the trout warm garnished with additional fresh herbs if desired.
Is this recipe suitable for casual gatherings?
Yes, its simple yet elegant presentation makes it perfect for both family dinners and casual gatherings.
What region is associated with the trout in this recipe?
The recipe description mentions it transports you to the serene waters of Manitoulin Island.
How much salt is needed?
The recipe calls for 2 teaspoons of salt or Herbamare.
Do I need to grease the foil?
Drizzling the olive oil directly onto the foil or parchment is recommended for an easier coating process.
Are the herbs supposed to be chopped?
Yes, the fresh herbs should be finely chopped as part of the preparation.
Can I use frozen lake trout?
While wild lake trout is specified, you can use frozen fillets as long as they are completely thawed and patted dry.
What is the best way to apply the olive oil?
Drizzle the oil over both sides of the trout fillet to ensure it is evenly coated.
Is there any nutritional information available?
Specific caloric and macronutrient data is not provided, but the recipe is categorized by tags like 'healthy dinner'.
What if I don't have shallots?
Though not explicitly stated, mild onions or the white parts of green onions could serve as a substitute for shallots.
Is the recipe gluten-free?
Yes, all the listed ingredients including the fish, oil, herbs, and lemon are naturally gluten-free.