Trout Baked in Yellow Corn Husks

(Serves 4)


2 Idaho trout filets (8 oz. each)

8 tsp. fresh herb rub (recipe below)

8 slices lemon

8 slices roma tomato

4 sprigs fresh thyme

4 squeezes fresh lemon juice

Dash kosher salt

8 corn husks


  1. Soak the corn husks in water to hydrate.
  2. Cut each 8 oz. trout filet in half making four 4-ounce servings.
  3. Squeeze a small amount of lemon juice onto the trout; add a small sprinkle of salt over each serving.
  4. Brush the trout with the herb rub.
  5. Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.
  6. Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.
  7. Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service.
  8. To finish, bake for 6-7 minutes in a 400° oven.

Herb Rub Ingredients:

½ cup fresh parsley, chopped

½ cup fresh oregano, chopped

½ cup fresh cilantro, chopped

¼ cup fresh rosemary, chopped

1 Tbsp. mustard seed

Pinch cayenne

Pinch salt

Pinch pepper

2 Tbsp. lemon juice

4 Tbsp. olive oil

Herb Rub Directions:

  1. Mix the dry ingredients.
  2. Mix the wet ingredients.
  3. Mix the dry ingredients and wet ingredients together.

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1275 E. Red Mountain Circle
Ivins, Utah, United States

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