Baking Rainbow Trout

1. Make sure that the rainbow trout is thoroughly cleaned. Rinse it and pat it dry. Prepare the other ingredients you are using with the trout. You can add onions and thinly sliced peppers to add subtle sweetness. Lemon is a traditional choice, either stuffed inside, or with wedges or slices on top. Season the fish with salt and pepper.

2. Lightly grease the baking pan and place the fish inside. Add the other ingredients you are using. If you are using fillets rather than a whole fish, you can bread the fish with a mixture of bread crumbs, Parmesan cheese, herbs and salt and pepper. The breading will bake to a crisp golden brown in the oven.

3. Bake the trout at 450 F until the fish flakes easily when tested with a fork. How long this will take depends on the thickness of the fish. A good rule of thumb is 10 minutes per inch of thickness. Look at the texture of the fish as well. If it is very moist and still translucent, it is undercooked. If it is starting to look dry, it is overcooked.

Steaming Rainbow Trout

1. Bring about 2 inches of water to a boil in a saucepan. Choose one that your steamer will fit into without touching the water.

2. Fillet the rainbow trout and gently roll each fillet into a spiral. Place them in the steamer and cover with a tight-fitting lid so none of the steam escapes. You can use either a traditional bamboo steamer or a metal one. Either way, the holes in the bottom allow the steam from the simmering water to gently cook the fish.

3. Steam the rainbow trout for about seven to 10 minutes, or until the fish flakes easily when tested with a fork. It will be moist and delicate after steaming, but should be opaque, not translucent.