BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
WHOLE TROUT EN PAPILLOTE
Steps:
- Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
- In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.
SEA TROUT BAKED WHOLE IN SEA SALT
Steps:
- Preheat the oven to 425 degrees F. Season the inside of the sea trout well with sea salt and pepper, and fill the gut cavity with the fennel fronds and stalks (unchopped).
- Cover the bottom of a large roasting tin with a layer of salt, 1/2-inch deep. Place the trout on top of the salt. Pile the rest of the salt over the fish so that it's completely covered by at least 1/2-inch all over. Don't worry if the head and tail protrude slightly. Sprinkle a little water over the salt.
- Bake for 40 minutes. To test if the fish is cooked, pierce with a skewer; if it comes out warm the fish will be ready. Peel off the salt crust, and the skin should come with it.
WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES
Cooking a fish whole helps to retain moisture and flavor. This family-friendly trout dinner is an easy one-pot meal-first cook the potatoes and tomatoes then bake the fish right on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
- Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
- Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.
Nutrition Facts : Calories 245 g, Cholesterol 67 g, Fat 9 g, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, Sodium 320 g
WHOLE BAKED TROUT WITH MUSHROOMS
Steps:
- Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
- Bake until cooked through, about 30 minutes. Transfer to platter.
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES
My cherry tomatoes are going to start ripening next week, so I am looking forward to making this. Martha suggests using a ceramic baking dish to avoid interaction between aluminum pans and the tomatoes. From Martha Stewart Living.
Provided by duonyte
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 deg F. Toss together the potatoes, tomatoes, garlic, oregano, 1 tbl oil and 1/2 tsp salt. Season with salt.
- Layer the potatoes in a 9x13 pan, overlapping as necessary and top them with the tomatoes. Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
- Rub fish with the remaining 1 tsp oil. Season with the remaining 1/2 tsp salt and tuck 3 slices lemon into each cavity. Move tomatoes towards the side of pan and arrange the trout on top of the potatoes.
- Roast until the fish is done, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 119.2, Fat 4.8, SaturatedFat 0.7, Sodium 588.9, Carbohydrate 18.4, Fiber 2.7, Sugar 3.1, Protein 2.2
STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onions and pepper in butter until tender.
- Removed from heat and add gread crumbs, parsley, lemon juice and basil.
- Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
- Place fish in baking dish
- Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
- Garnish with cherry tomatoes and parsley if desired.
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
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