TROTA ALLE ERBETTE (TROUT WITH HERBS)
A dish that is tasty and easy to prepare. Salmon fillets can be substituted for the trout.
Provided by Deborah Lo Scalzo
Categories World Cuisine Recipes European Italian
Time 3h
Yield 4
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, mint, sage, thyme, salt, and pepper in a bowl; let marinate at least 2 hours. Blend oil mixture with the pine nuts using a blender or mortar and pestle until you have a creamy mixture. If the mixture is too dry, add more oil and lemon juice.
- Preheat oven to 335 degrees F (170 degrees C).
- Place trout on a baking sheet and stuff with the herb-pine nut mixture. Sprinkle onion, more oil, salt, and pepper on the outside of the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes. Pour white wine over trout and let it simmer in the hot pan.
Nutrition Facts : Calories 1083.1 calories, Carbohydrate 6.1 g, Cholesterol 201.1 mg, Fat 80.4 g, Fiber 1.4 g, Protein 76 g, SaturatedFat 12.2 g, Sodium 147.7 mg, Sugar 1.8 g
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.
TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC
Steps:
- Preheat the oven to 375 degrees F.
- Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
- Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
- Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.
BAKED TROUT WITH FRESH HERBS
Make and share this Baked Trout With Fresh Herbs recipe from Food.com.
Provided by lazyme
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the trout with salt and black pepper to taste.
- Combine parsley and the next 6 ingredients in a small bowl and stir.
- well.
- Stuff half of herb mixture in each fish cavity.
- Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
- Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
- Garnish with lemon wedges.
Nutrition Facts : Calories 446.9, Fat 33.6, SaturatedFat 16.5, Cholesterol 152.7, Sodium 89.9, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 33.6
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
HERB STUFFED RAINBOW TROUT
Make and share this Herb Stuffed Rainbow Trout recipe from Food.com.
Provided by David04
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 to degrees F.
- Put garlic, rosemary, and sage into a small bowl.
- Salt and Pepper to taste. Toss well to combine and set aside.
- Brush the trout, inside and out with olive oil.
- Season inside and out with salt and pepper.
- Stuff half of the lemons and half of the herb mixture in each of the trout.
- Place on a coated baking pan.
- Bake approximately 15-20 minutes.
- Allow to sit for 5 minutes before splitting in half and serving.
Nutrition Facts : Calories 569.4, Fat 26.8, SaturatedFat 4.8, Cholesterol 197.3, Sodium 182.8, Carbohydrate 8.5, Fiber 3.4, Sugar 0.1, Protein 72
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