Art, Food

Baked Trout

Trout Urban Fare is  only a block away from our current apartment, and while I’m not crazy about some of the prices–the least expensive package of salt costs $10–I’m impressed with their selection of fresh fish, which is also decently priced. The trout is one of our favorites; beautiful, whole fish that’s already been gutted, so it’s ready for your culinary artistry.

I like to keep the dish basic when it comes to whole fish. All it needs are a few loving touches.


2 whole trout, scaled and gutted
1 medium tomato, sliced
1 small onion, sliced thinly
lime wedges, spritz juice to taste

Preheat oven to 450 degrees F. Lay out foil in a large Pyrex, drizzle olive oil on it, and place the trout on top. Stuff the gut cavity of the trout with the tomato and onion slices, spritz the juice of fresh lime and drizzle olive oil over the fish. Cover the trout in more foil, and bake for about 30 min. You’ll know it’s done when you can stick a fork in the flesh and the fork goes through easily and comes out cleanly.


Illustration by Aileen Torres-Bennett