By Traeger Kitchen
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|
|1 Teaspoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
|1/2 Large||Onion, Sliced|
|1 Whole||lemon, thinly sliced|
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
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
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 / 260 ˚C
1/2 Large Onion, Sliced
1 Whole lemon, thinly sliced
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.