BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
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.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
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
BAKED TROUT FILLETS WITH BREAD STUFFING
This is a whopping good dinner! Serve up with fresh cooked veggies and a nice salad! This came from an olive oil cooking site.
Provided by Sharon123
Categories Trout
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.
- With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.
- In a large sauté pan, heat the oil over medium heat.
- Pour half into a cup; set aside.
- Add the scallions and carrot to the pan.
- Cook for about 3 minutes, or until soft.
- Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.
- Toss to moisten.
- Spoon oval mounds of the stuffing on the fillets.
- Press lightly to pack.
- Drizzle with the reserved oil.
- Bake for 18 to 20 minutes, or until the stuffing is golden.
- With a panckae turner, transfer the stuffed fillets to plates.
- Note: This dish may be put together several hours in advance.
- Allow the stuffing to cool to room temperature before mounding the fillets.
- Cover with plastic wrap and refrigerate.
- The baking time may increase by 5 minutes.
Nutrition Facts : Calories 371.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 101, Sodium 509.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.6, Protein 28.9
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