Easy Squeezy Lemony Roasted Trout

Most people don’t gobble up whole lemons the way we eat other fruits, because they’re really SOUR, but their tangy, tartness makes the flavours of other foods sing! This simple recipe works great with salmon, rainbow trout or any other firm fish, and it comes together in a flash. Use whatever fresh herbs you have on hand and feel free to add other ingredients to change things up. Try mixing a little chili powder into the mayo for a kick!

Little hands can easily help mix the sauce, spread it over the fish, and “decorate” with herbs and lemon slices.  Make sure to pause and explore all the the ingredients using your senses. Notice all the changes in colour, texture and fragrance after the fish is roasted. As always, snap a photo and share it if you make this recipe! Tag us on social media @rainbowplate or simply email us at hello@rainbowplate.com

Ingredients

• 1 large fillet of salmon or 2 medium rainbow trout fillets

• 2 tablespoons mayonnaise

• 1-2 teaspoons Dijon mustard (suit your taste!)

• 1 clove of garlic, finely chopped or squeezed through a garlic press, or ¼ teaspoon garlic powder if you prefer

• handful of washed, chopped fresh dill or parsley

• salt and fresh ground pepper to taste

• 1 lemon, scrubbed and zested

Instructions

• Preheat your oven to 400 degrees.

• Pat the fish fillet(s) dry with paper towel and place, skin-side down, on a parchment-lined baking sheet.

• Mix the mustard, garlic, lemon zest, salt and pepper into the mayonnaise.

• Spread the dressing in a thin layer over the fish using a large spoon or spatula.

• Slice the zested lemon into thin horizontal (“wagon wheel”) slices. (*If you prefer to use a whole lemon with the peel, save the zested lemon to use for juice and scrub and slice a second lemon for this!)

• Sprinkle the herbs over the fish and arrange the lemon slices on top.

• Bake in the preheated oven for about 15 minutes, until the fish flakes easily with a fork.

• Enjoy!