Brought to you by Steelhead Food Co.Product Of Manitoulin Island Rainbow trout meat is mild, with a&nbsp;delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales. Check out this fast and easy recipe from: wholesomeyum.com BAKED RAINBOW TROUT RECIPEBaked fish in 15 minutes! INGREDIENTS:<ul><li>4 4-oz Rainbow trout fillets</li><li>3 Tbsp Olive Oil</li><li>2 tspLemon Juice</li><li>2 cloves Garlic (minced)</li><li>2 tsp Fresh Parsley</li><li>2 tsp Fresh Dill</li><li>1/2 tsp Paprika</li><li>3/4 tsp Sea Salt</li><li>1/4 tsp Black Pepper</li><li>Thin lemon slices (optional)</li></ul> INSTRUCTIONS:<ul><li>Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil or parchment paper.</li><li>In a small bowl, whisk together olive oil, lemon juice, garlic, dill, parsley, and paprika.</li><li>Place the trout fillets onto the baking sheet. Use paper towels to pat the fish dry.</li><li>Brush the trout on both sides with the olive oil mixture. Season both sides with sea salt and black pepper, leaving the fish skin side down at the end. If desired, place thin lemon slices all over the fish.</li><li>Bake for&nbsp;10-12 minutes, until the trout internal temperature reaches 140 to 145 degrees F (60 degrees C).</li></ul>

Brought to you by Steelhead Food Co.Product Of Manitoulin IslandRainbow trout meat is mild, with a delicate, nut-like flavor. The flesh is tender, flaky and soft. The flesh of rainbow trout is white, pink or orange. When the meat is cooked, it has a delicate flake and the color pales.Check out this fast and easy recipe from: wholesomeyum.comBAKED RAINBOW TROUT RECIPEBaked fish in 15 minutes!INGREDIENTS:4 4-oz Rainbow trout fillets3 Tbsp Olive Oil2 tspLemon Juice2 cloves Garlic (minced)2 tsp Fresh Parsley2 tsp Fresh Dill1/2 tsp Paprika3/4 tsp Sea Salt1/4 tsp Black PepperThin lemon slices (optional)INSTRUCTIONS:Preheat the oven to 400 degrees F (204 degrees C). Line a small to medium baking sheet with foil or parchment paper.In a small bowl, whisk together olive oil, lemon juice, garlic, dill, parsley, and paprika.Place the trout fillets onto the baking sheet. Use paper towels to pat the fish dry.Brush the trout on both sides with the olive oil mixture. Season both sides with sea salt and black pepper, leaving the fish skin side down at the end. If desired, place thin lemon slices all over the fish.Bake for 10-12 minutes, until the trout internal temperature reaches 140 to 145 degrees F (60 degrees C).

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