Baked Trout With Caper Stuffing Food

STUFFED TROUT

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

STUFFED BAKED TROUT

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.

BUTTERY TROUT WITH CAPERS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
• When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

BAKED TROUT WITH CAPER STUFFING

Steps:

• Pre-heat the oven to gas mark 7/425F/220°C.
• To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
• Season with salt and freshly milled black pepper and give it a good mix.
• Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
• Place the fish in a buttered baking dish.
• Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
• To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.

STUFFED BAKED TROUT

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.

BAKED TROUT FILLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
• Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

BAKED TROUT FILLETS

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

SPECKLED TROUT IN CAPERS AND WHITE WINE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

SIMPLE HERB-BAKED TROUT & HORSERADISH

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.