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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g
STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ROASTED TROUT WITH ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
- Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.
Nutrition Facts : Calories 450, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 628 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 44 grams
WHOLE BAKED TROUT WITH HERB SALSA & LEMON
Steps:
- Preheat the oven to 200 °C (390°F).
- Combine the salsa ingredients in a food processor or a blender and process into a salsa like consistency.
- Place the fish fillets in a large roasting tray. Cover the fish with the herb marinade on both sides and a little inside the fish cavity. Add a few lemon slices on top of the fish.
- Bake in the oven for 20-25 minutes, on the middle shelf. Remove and transfer to a platter or serve right in the roasting tray.
ROASTED WHOLE TROUT WITH LEMON AND HERBS
Serving seafood whole is such a beautiful presentation and has minimal prep. The cavity of the fish is stuffed with lemon, onion, garlic and fresh herbs. As it roast, the fish is permeated all the way through with these aromatic ingredients. The cooked fish is really flaky, tender and juicy.
Provided by Olga's Flavor Factory
Categories Main Course
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Make diagonal slashes on both sides of the fish.
- Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
- Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
- Rub the olive oil over the top surface of both fish.
- Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
- Yields: 2-4 servings
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
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
WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES
Cooking a fish whole helps to retain moisture and flavor. This family-friendly trout dinner is an easy one-pot meal-first cook the potatoes and tomatoes then bake the fish right on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
- Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
- Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.
Nutrition Facts : Calories 245 g, Cholesterol 67 g, Fat 9 g, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, Sodium 320 g
TROUT WITH MUSHROOMS
A mild lemon sauce accented by fresh mushrooms complements these tender trout fillets from Kathy Kittell of Lenexa, Kansas. "When fish is on sale, I buy plenty to serve to my large brood, because it always gets eaten up right away," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms., For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.
Nutrition Facts : Calories 330 calories, Fat 27g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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.
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MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12-16Total Time 40 minsCategory Fish RecipesCalories 199 per serving
- Preheat the oven to 180°C/350°F/gas 4. Peel the onion and finely slice with the tomatoes and lemon.
- Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish.
WHOLE STUFFED TROUT WITH MUSHROOMS AND BROWN ... - …
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Heat half the butter in a frying pan and fry the onion, mushrooms and tarragon until softened. Add the brandy and flambe. Stir through the breadcrumbs to bring a rough stuffing together.
- Spoon the stuffing into the cavity of the fish and tie the fish with a few pieces of string to hold the stuffing in.
- Heat the remaining butter in the pan and fry the trouts for about five minutes each side until cooked through and golden, and the butter has turned a nutty brown. If the butter is browning too fast, add a little extra butter to keep the temperature down.
- Squeeze over a few lemon wedges and remove from the heat. Scatter with parsley and serve the trout with additional lemon wedges.
TROUT WITH MORELS RECIPE - A RECIPE FOR TROUT WITH …
From honest-food.net
5/5 (6)Total Time 1 hrCategory Main CourseCalories 458 per serving
- In a large frying pan, ideally cast iron, cook the bacon over medium-low heat until crispy. Remove and cut into batons and set aside. Turn the oven to "warm" and set a wire rack over a baking sheet inside; this is to keep the trout warm.
- While the bacon is cooking, salt the trout inside and out. When the bacon is done, coat the fish in fine cornmeal. Turn the heat in the pan to medium-high. When it's good and hot, fry the trout in batches until they are crispy and cooked through, about 6 to 8 minutes per side. You will likely need to lower the heat on the fish at some point -- the key is to listen: The frying trout should sound just like the bacon. A happy sizzle. When they're done, carefully move the trout to the rack in the oven. I do this with two spatulas.
- Put the onions in the frying pan and saute for a few minutes, until they soften and begin to brown a little. Add the mushrooms and toss to combine. Saute until they begin to give up their water, about 3 minutes, and then jack the heat up to high. Let everything sit for a minute to get a bit of a crust, then toss to combine.
- Add the peas, the bacon batons, parsley and thyme and toss to combine. Cook just until the peas are warm, about a minute. Serve all this as a bed for the trout and squeeze some lemon over everything right as you serve.
BAKED WHOLE TROUT RECIPE WITH LEMON AND DILL
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4/5 (42)Total Time 50 minsCategory Entree, DinnerCalories 189 per serving
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BAKED TROUT WITH SHITAKE MUSHROOMS, TOMATOES, AND GINGER ...
From bonappetit.com
3/5 (5)Servings 2
- 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.
BAKED TROUT WITH POTATOES - SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 50 minsCuisine FusionCalories 940 per serving
- For the veggies: add the potatoes, cherry tomatoes, garlic, and dried oregano to a 10 x 5 inches / 20 X 10 cm oval baking tray. Season with salt and pepper, sprinkle the olive oil, and roast for 25 minutes at 400⁰F/200⁰C.
- For the fish: place the trout on the work surface, rub it with salt and pepper and drizzle olive oil. Do this for both sides, then fill it with the lemon slices.
- Add the trout to the baking tray, placing it over the veggies. Bake for 20 minutes at 400⁰F/200⁰C.
CARPATHIAN BAKED TROUT UNDER SOUR CREAM AND MUSHROOMS
From cookingtoentertain.com
Cuisine Carpathian, Eastern European, UkrainianTotal Time 30 minsCategory Dinner, Lunch, Main Course, Main DishCalories 761 per serving
- Lay the trout on a baking tray. Fill the cavity with a tbsp or so of the sour cream and mushroom filling. Then spread more filling over the body of the fish facing upwards.
- Place in an oven preheated to 200 Celsius and bake for 23 minutes (for 500 gram whole trout) or for 18 minutes (for a small 300 gram trout).
GRILLED RAINBOW TROUT WITH MUSHROOM STUFFING RECIPE ...
From myrecipes.com
Servings 6
- Combine shallots and next 5 ingredients; spoon evenly into trout. Place lemon slices and thyme sprigs on stuffing and outside of fish; tie trout with string. Brush outside of trout with oil.
- Cook, covered with grill lid, over medium-high heat (350° to 400°) about 8 minutes per side or until fish flakes easily with a fork.
BAKED TROUT WITH MUSHROOM STUFFING - THE SCRAMBLE
From thescramble.com
Servings 4Total Time 40 mins
- Preheat the oven to 400 degrees. Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a medium skillet over medium heat, heat 1 Tbsp. of the butter or oil. Add the garlic and mushrooms and sauté them until the mushrooms shrink and become tender, about 5 minutes.
- Add half of the wine and let it cook down for about 5 minutes. Add the remaining butter or oil, the bread crumbs, cheese, parsley or cilantro, and half of the lemon juice and mix it well.
- Using a sharp knife, carefully slice the fish in half, from one side to the other, stopping with about 1/4 of an inch left to go, so that the fish will stay together. Distribute the mixture evenly inside the fish, gently pressing the fish closed around the stuffing (if it ends up getting sliced entirely in half, that is ok, just place the stuffing on top of the bottom half and place the top half on top, pressing the fish close around the sutffing).
- Place the fish in the baking dish and pour the remaining wine and lemon juice over the fish. Bake the fish, uncovered and without flipping it, for 25 minutes.
MUSHROOM AND BACON-STUFFED TROUT RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 294 per servingServings 8
- Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions and onion to pan; sauté 5 minutes. Add mushrooms to pan; sauté 3 minutes or until mushrooms soften and most of liquid evaporates. Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs, and bacon in a bowl.
TROUT WITH MUSHROOMS | BETTER HOMES & GARDENS
From bhg.com
Total Time 23 minsCalories 454 per serving
- Thaw fish, if frozen. Strain juice from half of lemon into small bowl. Set aside. Thinly slice remaining lemon half. Cut the slices in halves. Set aside.
- In a small mixing bowl stir together the lemon juice, oil, snipped thyme, salt, and pepper. Set aside 1/4 cup of the mixture. Toss the sliced mushrooms with the remaining mixture. Cover. Set aside.
- Tuck two halved lemon slices and a thyme sprig inside the cavity of each trout. Brush green onions and the skin and inside flesh of trout with lemon juice mixture. Place fish on unheated broiler pan. (Or place in a greased grill basket.)
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