BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER
Provided by Adrienne Inskeep
Categories Ginger Mushroom Onion Tomato Bake Quick & Easy Low Cal Trout Healthy Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
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.
WHOLE ROASTED FISH WITH WILD MUSHROOMS
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 1m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
- While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
- Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram
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.
ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
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
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