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Traeger Baked Rainbow Trout

15

20

Alder

Stuffed with herbs, onion and lemon, then baked to flaky perfection on the Traeger, you won’t want do your trout any other way.

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  • 3 Teaspoon olive oil

  • 2 Pieces Whole Rainbow Trout, Gutted and Cleaned, Head and Tails Still On

  • 1/2 Teaspoon Dill Weed, fresh

  • 2 Sprig thyme

  • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/2 Large Onion, Sliced

  • 1 Whole lemon, thinly sliced

  • 1

    When ready to cook, set temperature to High and preheat for 15 minutes. Grease a 9” x 13” baking dish with 1 tsp olive oil.

    • 1 Teaspoon olive oil

  • 2

    Place trout in the prepared baking dish and coat fish with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt.

    • 2 Pieces Whole Rainbow Trout, Gutted and Cleaned, Head and Tails Still On

    • 2 Teaspoon olive oil

    • 1/2 Teaspoon Dill Weed, fresh

    • 2 Sprig thyme

    • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3

    Stuff each fish with onion and lemon slices and grind pepper over the top. Place 1 lemon slice on each fish and bake in the Traeger for 10 minutes.

    : 500 ˚F

    • 1/2 Large Onion, Sliced

    • 1 Whole lemon, thinly sliced

  • 4

    Add the hot water to the baking dish. Continue baking until fish flakes easily with a fork, about 10 more minutes. Enjoy! *Cook times will vary depending on set and ambient temperatures.