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Traeger Baked Rainbow Trout

10

20

Cherry

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

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  • 2 Tablespoon olive oil, divided

  • 2 Whole rainbow trout, gutted and cleaned, heads and tails still on

  • 1/2 Teaspoon fresh dill

  • 1/2 Teaspoon fresh thyme

  • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/2 Large onion, sliced

  • 1 Large lemon, thinly sliced

  • 1 Teaspoon Freshly ground black pepper

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 2

    Grease a 9x13 inch baking dish with 1 tablespoon olive oil.

    • 2 Tablespoon olive oil, divided

  • 3

    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. Stuff each fish with onion and lemon slices then grind pepper over the top. Place 1 lemon slice on each fish.

    • 2 Whole rainbow trout, gutted and cleaned, heads and tails still on

    • 1/2 Teaspoon fresh dill

    • 1/2 Teaspoon fresh thyme

    • 1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/2 Large onion, sliced

    • 1 Large lemon, thinly sliced

    • 1 Teaspoon Freshly ground black pepper

  • 4

    Bake in the Traeger for 10 minutes. Add 2 tablespoons of hot water to the baking dish. Continue baking until fish flakes easily with a fork, about 10 more minutes. Enjoy!

    400 ˚F

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