Tinfoil Rainbow Trout with Birch Butter Sauce


  • 1 Rainbow Trout
  • 1 tbsp ground rosemary
  • 1 tsp Seasoning salt
  • ½ tsp Garlic powder
  • Few shakes Black pepper 
  • Green onion
  • 1 lemon
  • 2 tbsp butter
  • Fresh Parsley


  • 1 tbsp butter
  • 1 tbsp birch syrup
  • 1 tsp oyster sauce
  • Dash of lemon


  1. Preheat oven to 400 degrees.
  2. Grind rosemary, add to small mixing bowl. 
  3. Add 1 tsp seasoning salt, ½ tsp garlic powder, and a few shakes of black pepper.
  4. Pat down fish with paper towel on both sides and in the middle.
  5. Score Rainbow Trout on little angles, about an inch apart, not all the way to the spine. 
  6. Flip fish and repeat.
  7. Take mix and rub it into the cracks and middle of trout. Sprinkle the rest over the fish.
  8. Take a green onion, and shove it into the cavity.
  9. Squeeze half lemon into cavity.
  10. Add dollop of butter across fish.
  11. Wrap fish in tinfoil.
  12. Place fish into a pan.
  13. Add fish to oven for 15-20 minutes.
  14. Chop up fresh parsley, and rest of lemon.
  15. Crank oven to 450 for last 2 minutes.
  16. Uncover fish from tinfoil, and place on plate.
  17. Drizzle sauce on top of the fish, and add fresh lemon and parsley for garnish.


  1. Add pan on medium-high heat with 1 tbsp butter until melted and bubbling.
  2. Add 1 tbsp birch syrup to hot pan.
  3. Add 1 tsp of oyster sauce.
  4. Squeeze a dash of lemon.
  5. Add ¼ tsp to red wine vinegar or apple cider vinegar.
  6. If it thickens too much you can add a dash of water.

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