Baked Trout Food

OVEN-BAKED TROUT

Steps:

• Preheat the oven to 400°F (or 205°C).
• Check the trout fillet for scales and remove any.
• Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
• Place the trout on the aluminum foil. The skin side should face the foil.
• Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.
• Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.
• Bake the trout for 10 to 20 minutes, depending on the size of your fillet.
• After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
• If your trout is fully cooked, it's ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.
• Serve your trout by opening up the foil packet at the table and wowing your guests.

OVEN BAKED TROUT

Steps:

• Preheat oven to 400 degrees F. Tear a large piece of heavy duty aluminum foil big enough to go completely around both fish and set it on a baking sheet.
• Place trout on foil and drizzle each trout with 1-2 teaspoons of olive oil. Season the inside and outside with salt and pepper.
• Place a few slices of lemon, one sliced clove of garlic, and a couple sprigs of fresh dill or the herb of your choice inside each of the trout. Fold the foil over the fish, crimping the edges well to create an envelope for the fish to bake in.
• Bake for 10-15 minutes, checking after 10 minutes to see if the fish is done. It will be opaque and flake easily with a fork when done.

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.

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.

BAKED FRESH RAINBOW TROUT

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.

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 RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.

HERBED TROUT FILLETS

Steps:

• Preheat broiler, or grill.
• In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
• Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
• Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED PARMESAN TROUT FILLETS

Steps:

• Preheat oven to 350 degrees.
• Place trout fillets in a greased shallow baking dish.
• In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
• Sprinkle with paprika.
• Bake 20-25 minutes or until fillets flake easily with a fork.

BAKED TROUT (OR MICROWAVED)

Steps:

• Place trout in baking pan with water.
• Open trout and spread with 1/2 teaspoon butter.
• Place 2 slices of lemon inside trout, add 1/2 of the lemon pepper.
• Close trout and spread remaining butter on top.
• Place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
• Bake at 350 degrees for 10-15 minutes.
• For microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.

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.

BAKED TROUT

Steps:

• Clean trout.
• Sprinkle inside with salt pepper.
• Place 6 strips of bacon on bottom of pan.
• Place fish on top of bacon.
• Lay 6 strips of bacon over the fish.
• Put a cover on the dish and bake at 250 degrees Fahrenheit for 6 hours.
• At the end the bones will be soft like canned salmon. A 2 lb. fish requires only 3 hours baking.

BAKED TROUT WITH GARLIC & MUSHROOMS

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.

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.

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

Steps:

• If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
• For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
• Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
• Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

BAKED TROUT

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Place fish in a shallow baking dish.
• 3. Dot with butter.
• 4. Sprinkle with salt and pepper.
• 5. Cover with sour cream.
• 6. Bake for about 50-60 minutes or until fish flakes easily with a fork.

BAKED TROUT

Steps:

• Preheat oven to 180 (160 fan). Place trout fillets in a single layer in a buttered roasting tin, and sprinkle with black pepper.
• Cover tightly with foil and bake for 15 mins or until fish is opaque and flaky.
• Watercress sauce: place creme liquide, watercress, butter, flour, lemon juice and egg yolk in food processor, season with salt and pepper. Puree until smooth.
• Transfer mixture to saucepan and cook gently, stirring constantly, until sauce thickens.
• Serve the trout hot accompanied by watercress and lemon sauce with frsh sprigs of watercress.