Fresh rainbow trout from Wisconsin and provided by Whole Foods – delicious!  Served with quinoa, yummy carrots and a tossed salad.  So easy to cook and low fat and nutritious.  Sometimes I will leave the heads and tails on if I am baking them whole but in this recipe I broiled the fillets.  My fishmonger always guts and cleans them so they are ready to cook.

This is a new recipe for me, after posting over 350 recipes I have made over the years it is fun to try cooking this fish differently and adding a new side dish, quinoa.    See Quinoa Pilaf Three Ways.

Cute little guys about 1/2 lb. each.

Remove the heads and tail and open to expose both fillets.   Place the fish on lime or lemon slices flesh side up.  Drizzle each with 1 tsp. lemon juice and season with black pepper.  Position the broiler rack about 4 inches from the heat and broil until the fillets are opaque, about 5 minutes.

To serve, mound the quinoa on a serving plate and top with the rainbow trout.  Sprinkle with parsley and serve with lemon wedges.