Rainbow Trout

Rainbow Trout



  • 1 rainbow trout, cleaned
  • 1 onion sliced
  • 2 carrots, sliced, quartered a few sprigs of coriander or parsley
  • Juice of 2 lemons
  • 1tbsp Tamari or Braggs
  • 300ml of water


Reheat the oven to 180 deg.  Rinse trout under cold water, pat dry, place in a shallow baking dish.  Sprinkle with lemon juice into the 300ml of water, add Tamari/Braggs then pour over the trout.  Bake for approx. 20 minutes, basting occasionally until cooked

Serve with baby potatoes, brown rice, salad and vegetables