Rainbow Trout with Wild Leeks


Kelly Rossiter Photo
Kelly Rossiter

Difficulty level Easy

I was so happy last week when wild leeks finally made an appearance at my farmers' market, that I bought a pound of them and have been happily using them for all kinds of things, from soups to braised artichokes, to pastas.

I also bought a rather large piece of rainbow trout at the market and thought I would give it the same kind of treatment as I did last year with fish covered in wild garlic. This is a really simple way to infuse the fish with a bit of an earthy onion, slightly garlic taste while keeping the flesh moist during cooking. It's a nice change from just plain lemon juice on fish.

We at this straight from the oven the first night with some roasted sweet potato as a side and there was so fish much left, we had a cold lunch with a side salad, also from the market, the next day. You can always use a different type of fish such as salmon, or arctic char.


1 fillet of rainbow trout
6 wild leeks, chopped
1 tbsp olive oil
1 tbsp pine nuts
Juice of 1/2 a lemon, or to taste
1 tbsp fresh thyme
salt and pepper to taste


  1. Preheat oven to 350F. Place fish in an oven proof pan. Set aside.
  2. In a small bowl, mix the rest of the ingredients. Spread evenly over the fish and place in the oven. Bake until the fish is cooked through, about 15 or 20 minutes, depending on the size of the fish. Check after about 10 minutes, so that you don't over cook it.
This recipe appears in: Fish
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