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Stuffed with herbs, onion and lemon, then baked to flaky perfection on the Traeger, you won’t want do your trout any other way.
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 Teaspoon olive oil
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
: 500 ˚F
1/2 Large Onion, Sliced
1 Whole lemon, thinly sliced