This week has been busy, and I’m writing this on the fly. A couple of years ago, my friend Brenda gave me an easy recipe for rainbow trout, and I’ve simplified it further. She mixes Dijon, mayonnaise, garlic, olive oil, lemon juice and/or fresh parsley, and spreads it over the fillets before baking them. No measurements necessary.
When I’m in a rush (like today), I just mix Dijon and mayo. No chopping, no fuss – and it’s delicious! A few weeks ago, I used olive oil, lemon juice, fresh dill, salt and pepper – no mayo or Dijon.
I usually bake fish at 400 degrees on cookie sheets lined with parchment paper. Depending on the thickness of the fillets, it takes 10 to 12 minutes. Less time than it takes to thaw the fillets if they’re frozen (20 minutes in a bowl of cold water).