Baked Trout With Cucumber Recipes

Steps:

• Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
• Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
• Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

Steps:

• 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.

Steps:

• Peel the cucumbers.
• Cut in half lengthwise and scoop out the seeds with a spoon.
• Cut into lengthwise strips about 3/8 inch wide.
• Cut strips into 2 inch pieces.
• Toss the cucumber in a bowl with the vinegar, salt and sugar.
• Let stand for 30 minutes to several hours.
• Drain and pat dry in a towel.
• Preheat oven to 375.
• Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
• Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
• Variation One: Parslied Cucumbers.
• In a warm vegetable dish toss with 2 Tbsp minced parsley.
• Variation Two: Creamed Cucumbers.
• Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

Steps:

• Preheat oven to 375 degrees.
• Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
• Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.