No fuss. Nothing fancy. Sometimes the simplest things are the best. This recipe was born out of necessity. I was out camping with some teenagers and they wanted to go fishing. Great! My hubby took them fishing and they caught some Rainbows. Ah, but you can’t just catch them and throw them away! The teens learned how to gut it and then actually eat it. Eek! They had never had trout. Cue the picky palate.
Nervously, I looked through our meager camp food cache and decided to go just with two ingredients: butter and seasoned salt. (Lawry’s is my favorite!)
And wouldn’t you know it? Everyone loved it! Even the picky palate party. So I hope you love it too.
This recipe can be done in the oven, or it was really good in foil packets on a campfire. Good stuff!
- Trout (this recipe works for as many as you have)
- Seasoned Salt
- Tartar sauce (optional)
- 1. Make sure the trout are gutted and the heads removed. Keep the meat and skin on the bones.
- 2. Place one pat of butter inside the cavity of each fish.
- 3. Sprinkle each fish with seasoned salt inside and out.
- 4. Place in foil packet and seal up, OR...
- 5. Place on parchment paper in an oven safe dish, uncovered.
- 6. Bake at 400 degrees until skin is crispy and the flesh looks white and flaky. About 10 mins.
- 7. Serve immediately with tartar sauce if desired.
Butter, flaky, delicious fish!