Trout Baked In Milk Food

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.

BAKED FISH

Steps:

• Preheat oven to 375 degrees F.
• Brush a foil lined baking sheet with olive oil. Drain fish, pat dry and place onto the baking sheet.
• In a small bowl, combine the salt, pepper, Old Bay and Cajun seasoning; set aside.
• Mix 1 tablespoon of olive oil with melted butter. Brush trout with the half of the olive oil butter blend, reserving the remainder. Sprinkle seasoning mixture evenly on top.
• Use a microplane to zest lemon on top of the fish and bake, uncovered, at 375 degrees F for approximately 8 to 10 minutes per inch of thickness, or until fish is mostly opaque throughout and flakes easily, taking care not to overcook.
• Test in the thickest part of the fillet with the tip of a sharp knife. Actual time will be dependent on the size and thickness of the fillets.
• Drizzle reserved butter mixture on top of each fillet, sprinkle with green onion and parsley; serve immediately.

TROUT BAKED IN MILK

Steps:

• Preheat oven to 350°F.
• Prepare baking pan by buttering with 2 tablespoons of the butter.
• Combine salt, pepper, and flour in shallow dish. Dredge fish in flour mixture on both sides. Dot fish with remaining 2 tablespoons butter. Pour milk over and bake until tender, about 20 to 25 minutes.
• Serve with lemon wedges, if desired.

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.

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.

RAINBOW TROUT POACHED IN COCONUT MILK

Steps:

• Combine the coconut milk and chicken stock in a pan on a medium heat.
• Crush the end of the lemon grass stalk and add to pan.
• Roughly slice ginger (leave skin on) and add to pan.
• Thinly slice kaffir lime leaves and add to pan.
• Thinly slice chillis and add to pan.
• Add palm sugar and fish sauce to pan.
• Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
• Slice fish fillet into large pieces.
• Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
• Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
• Remove lemon grass stalk and ginger pieces.
• Serve.

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.