One of our local stores has started to sell wild-caught "red trout." It's called "red" because its scales are a beautiful red-orange. It's a very flavorful fish so you don't need much seasoning.
Here is a low-salt recipe for it:
Grease a glass baking dish with olive oil. Please fillets skin-side down in the dish.
Season with a little pepper and as much or little salt as you like.
Then place thin slices of lemon on the fish. I use two slices, cut in half to make four pieces, for each fillet.
Bake uncovered at 450 for 14 - 20 minutes (I don't know how many pieces you have or how thick they are.)
Here is a low-salt recipe for it:
Grease a glass baking dish with olive oil. Please fillets skin-side down in the dish.
Season with a little pepper and as much or little salt as you like.
Then place thin slices of lemon on the fish. I use two slices, cut in half to make four pieces, for each fillet.
Bake uncovered at 450 for 14 - 20 minutes (I don't know how many pieces you have or how thick they are.)
