BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER
Provided by Adrienne Inskeep
Categories Ginger Mushroom Onion Tomato Bake Quick & Easy Low Cal Trout Healthy Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
- Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
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.
BAKED TROUT WITH GARLIC & MUSHROOMS
Make and share this Baked Trout with Garlic & Mushrooms recipe from Food.com.
Provided by Dawnab
Categories Lunch/Snacks
Time 32m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
- Slice mushrooms and place half in the bottom of a shallow baking dish.
- Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
- Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
- If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
- Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
- Pour slowly over fish saving about half of the mixture.
- Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
- Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
- Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
- Garnish with a few lemon wedges and a few sprigs of fresh parsley.
- Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.
Nutrition Facts : Calories 825.8, Fat 53.9, SaturatedFat 12.8, Cholesterol 221.6, Sodium 304.1, Carbohydrate 10.6, Fiber 2.1, Sugar 2.4, Protein 73.7
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
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
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