Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes


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The cedar plank brings great flavor to the fish and also serves for an elegant presentation. Beautiful!

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  • 1 large cedar plank
  • For the potatoes:
  • 2-8 oz. red or purple baby potatoes, cut no larger than 1 inch
  • 2 large Spanish onions, cut in half then into wedges
  • 1 clove garlic, smashed and chopped fine
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 Tbs. unsalted butter, 1/2 stick
  • 2-4 inch sprigs of rosemary
  • 1/2 C. water
  • For the fish:
  • 4 6 oz. rainbow trout fillets, skin on
  • 1/2 tsp. salt
  • 1 Tbs. Old Bay seasoning
  • 1 lemon, cut into thin slices

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Soak the cedar plank in cold water at least 2 hours before making this meal. Place a couple of heavy cans on the top of the wood to keep it submerged. Preheat oven to 375 degrees. Lay out a large sheet of heavy duty foil and place the potatoes, onions, garlic, salt, pepper, butter and rosemary on it. Form a sealed pouch and pour in the water just before sealing. Place the pouch on a on the middle rack of a 375 degree oven. Bake for 1 hour. Meanwhile, prepare the trout. Wash and pat dry the fillets. Sprinkle with salt and Old Bay seasoning. Place the fillets on the planks, two per plank. Cover the top of the fillet with lemon slices and place in a 375 degree oven for 15 to 20 minutes or until you start to see the juices bubble up on the top of the fillet.To serve family style, place the roasted vegetables in a large serving bowl and place the fish planks on either side of the bowl.

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