Camp Cookout: Pan-Roasted Rainbow Trout
Rainbow trout is among the most widely stocked fish at Alberta markets, and a popular catch for those who like spending time out on the lake. It’s also simple to cook: With a good cast-iron pan you can roast a succulent trout over an open fire, on the grill or in an oven — Julie Van Rosendaal
Serves one or two, depending on your appetite
- 1 lb. whole rainbow trout, cleaned
- Salt and freshly ground black pepper
- 1 lemon, cut into thin slices
- A few sprigs of thyme, parsley, dill, rosemary, cilantro or other fresh herbs
- Canola or olive oil
- Turn on your grill to medium-high, establish a solid base of coals, if you’re cooking over an open fire, or preheat your oven to 400°F.
- Rinse the trout, then pat dry inside and out using a paper towel, and season with salt and pepper.
- Stuff the cavity with lemon slices and herbs, and cut a few slits in the skin.
- Set a cast-iron or other heavy-duty pan over your heat source and add a generous drizzle of oil. Once hot, place the fish in the pan, drizzle with a bit more oil and sprinkle with salt.
In the oven
Cook for 3 to 4 minutes on the stovetop, then transfer to the oven and cook for 15 minutes, or until the trout is firm to the touch.
On the grill
Close the lid to create an oven-like environment, then cook as above.
Over a campfire
Cover with a loose tent of foil and/or gently flip by rolling the fish over its spine. Cook until the thickest part of the trout is firm to the touch. The meat should flake off with a fork but still be moist.
Cook fish 10 minutes per thickness inch. Turn fish after five minutes.