This is my favourite way to cook local lake trout over the summer season and also makes a quick and simple weeknight meal. Purchase your lake trout and cook the same day, or freeze and enjoy into the fall and winter months. You can also use the same seasoning and cooking method on other types of fish such as white fish, salmon, rainbow trout etc. (But if you have whitefish, checkout my pesto whitefish recipe here)
You will need:
- your desired portion of fresh or frozen lake trout fillets (skin on)
- 4-8 slices fresh lemon
- 1-2 tsp fresh or dried thyme
- 2-3 tsp of olive oil
- salt and pepper (to taste)
Clean fillet(s) and place directly on baking sheet, skin side down. You can also line the baking sheet with parchment paper for easier clean up.
Drizzle the fish with olive oil and then salt and pepper. Sprinkle with thyme, then cover with lemon slices.
Bake in the oven (or BBQ on those hot summer days) on 350C for approximately 10-15 minutes depending on how large / thick your fillet is. The areas covered up by the lemon tend to cook slower, so slice your lemons thinly.
When cooked, the fish will flake easily and be firm to touch (but not dry). Don't overcook! Overcooked fish will taste bland and dry, not flavourful and delicate.
Happy Eating, Hope you enjoy!
Dr. Katie Rothwell, ND
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