Best 20 Baked Trout Recipes

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Baked trout is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great source of protein, omega-3 fatty acids, and other essential nutrients. Baked trout is also a versatile dish that can be cooked in a variety of ways. It can be baked with lemon and herbs, or it can be topped with a creamy sauce. No matter how you choose to cook it, baked trout is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FRESH RAINBOW TROUT



Baked Fresh Rainbow Trout image

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

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 8

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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 FILLETS



Baked Trout Fillets image

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

1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika

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.

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE



STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE image

Categories     Marinade     Fish     Bake     Quick & Easy     Healthy

Yield 2 to 4 people

Number Of Ingredients 7

1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup
2 TBSP brown sugar
2 TBSP rice vinegar (feel free to experiment with other types like cider)
2 TBSP Dijon mustard
2 TBSP Soy sauce

Steps:

  • Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

  • Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
  • In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

STUFFED BAKED TROUT



Stuffed Baked Trout image

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

4 green onions, sliced
1 green pepper, chopped
1/4 cup butter
1 cup soft breadcrumbs
1/4 cup sniped fresh parsley
1 teaspoon lemon juice
1/4 teaspoon dried basil
4 (8 ounce) whole trout
salt

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.

HERB-STUFFED BAKED TROUT



Herb-Stuffed Baked Trout image

This is a lovely aromatic dish of trout, baked whole with fresh herbs and lemon slices. You can use whatever herbs you like but fresh dill, parsley, and rosemary work well.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7

1 whole trout - cleaned, rinsed, and patted dry
2 tablespoons olive oil
salt and freshly ground black pepper to taste
3 sprigs fresh parsley, or to taste
4 leaves fresh sage, or to taste
3 sprigs fresh dill, or to taste
1 lemon, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
  • Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 4.4 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 2 g, Sodium 96.2 mg, Sugar 0.2 g

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER



Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger image

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

Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs

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.

BAKED TROUT AMANDINE



Baked Trout Amandine image

From Coup de Pouce. This is an healthy recipe that I plan to try soon. And also it's done in less than 30 minutes.

Provided by Boomette

Categories     High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup buttermilk
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt
1 pinch black pepper
4 trout fillets, skin removed (about 1 lb/500 g total)
1/4 cup slivered almonds, chopped
1 tablespoon butter, melted

Steps:

  • Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
  • Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.

WHOLE BAKED TROUT WITH MUSHROOMS



Whole Baked Trout with Mushrooms image

Categories     Fish     Mushroom     Bake     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

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.

BAKED TROUT WITH SPINACH-BUTTER SAUCE



Baked Trout with Spinach-Butter Sauce image

Provided by Darina Allen

Categories     Dairy     Fish     Leafy Green     Herb     Bake     Quick & Easy     Trout

Yield Makes 4 servings

Number Of Ingredients 8

2 rainbow trout, weighing 2 pounds each
Salt and freshly ground pepper
2-4 tablespoons butter
2 sprigs of fresh herb fennel
Spinach-butter sauce
1 cup spinach leaves
2/3 cups heavy cream
6 tablespoons butter

Steps:

  • Preheat the oven to 375° F.
  • Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.
  • Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4-5 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.
  • When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately.

TROUT BAKED IN CREAM



Trout Baked in Cream image

Here's a quick and delicious way to serve trout. It's definitely one of our family's favorites.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

6 trout fillets (about 3-1/2 ounces each)
2 tablespoons lemon juice
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup heavy whipping cream
2 tablespoons seasoned bread crumbs

Steps:

  • Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 171 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 254mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

RAINBOW TROUT (TILAPIA) BAKED



Rainbow Trout (Tilapia) Baked image

Found this recipe on the Giovannis Fish Market site...I've made it with Tilapia...hope you enjoy. I'm not crazy about parsley so I use cilantro instead...

Provided by teresas

Categories     < 60 Mins

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb rainbow trout fillets (2-3 fillets) or 1 lb tilapia fillet (2-3 fillets)
2 tablespoons parsley, chopped
2 tablespoons lemon juice
1 1/2 teaspoons seasoning salt
6 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 large tomatoes, thinly sliced
4 teaspoons white wine

Steps:

  • Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
  • Sprinkle with parsley, lemon juice and salt.
  • Heat oil in small skillet; fry onion and garlic till limp.
  • Place tomatoes in pan and top with fish.
  • Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
  • Bake at 350 degrees for 30-40 minutes.

BAKED CAJUN SPECKLED TROUT



Baked Cajun Speckled Trout image

This baked speckled trout recipe is delicious. My family said the recipe was very good and would like to have it again.

Provided by Jo Ann Duren

Categories     Fish

Time 45m

Number Of Ingredients 5

speckled trout filets
olive oil
garlic, salt and black pepper or cajun bayou blends (i used cajun bayou blends)
1 small onion
1 green pepper

Steps:

  • 1. Rinse fish and pat dry.
  • 2. Rub fish filets with olive oil, and season with garlic, salt and black pepper or Cajun Bayou Blends. (I used Cajun bayou blends)
  • 3. Place fish in baking dish. Add onion and green pepper (I used finely chopped onion and green pepper)
  • 4. Place fish in refrigerator for 30 minutes for flavors to blend.
  • 5. Bake at 350 degrees for 45 minutes.

BAKED STEELHEAD TROUT/SALMON WITH APRICOT SALSA



Baked Steelhead Trout/Salmon with Apricot Salsa image

This is a recipe I emulated from a top restaurant in Denver. It turned out great. Friends and family give it rave reviews. I serve this with Long Grain and Wild Rice.

Provided by Classic Chef

Categories     Sauces

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb steelhead trout or 1 lb salmon fillet
1 (16 ounce) can apricots
4 -5 green onions (chopped)
1 (8 ounce) can diced pineapple
1 red bell peppers or 1 yellow bell pepper (chopped or sliced small)
1 1/2 tablespoons lime juice
1 1/2 teaspoons dried cilantro (or 1/4 cup chopped fresh)
fresh ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper.
  • Sprinkle with lime juice and cilantro.
  • Toss all and chill for at least one hour.
  • Place trout/salmon filets in lightly greased 9x11 inch baking dish (I use butter to grease the pan).
  • Cover trout with salsa.
  • Gently pour reserved apricot juice over all.
  • Place in oven and bake for approximately 30 minutes.

Nutrition Facts : Calories 534.2, Fat 16.3, SaturatedFat 2.7, Cholesterol 131.5, Sodium 129.7, Carbohydrate 47.3, Fiber 8.3, Sugar 35.7, Protein 52.2

BAKED TROUT WITH BROCCOLI, APPLE, AND FENNEL SLAW



Baked Trout with Broccoli, Apple, and Fennel Slaw image

This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

4 fillets trout
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
1 lemon, thinly sliced
1 shallot, thinly sliced
1 tablespoon tahini
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 tablespoon apple sauce
3 broccoli stalks, peeled and julienned (about 1 1/2 cups)
1/2 bulb fennel, thinly sliced
1 carrot, peeled and julienned
1/2 tart apple, peeled, cored, and julienned
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees.
  • Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
  • Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
  • In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
  • Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.

BAKED TROUT SARATOGA



Baked Trout Saratoga image

A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes.

Provided by MARILYN PERZIK

Categories     Seafood     Fish

Time 50m

Yield 8

Number Of Ingredients 9

1 (4 pound) whole trout, cleaned
salt and pepper to taste
1 (28 ounce) can diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup white wine
1 lemon, cut into wedges
4 sprigs fresh parsley

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
  • In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
  • Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 6.1 g, Cholesterol 133.9 mg, Fat 11.4 g, Fiber 1.9 g, Protein 47.9 g, SaturatedFat 2.1 g, Sodium 454.6 mg, Sugar 2.7 g

SIMPLE, MOIST AND FLAKY, NO MATTER WHAT, BAKED STUFFED TROUT



Simple, Moist and Flaky, No Matter What, Baked Stuffed Trout image

Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.

Provided by Beer2179

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 whole rainbow trout (bellys split, guts and back membrane removed)
1 apple
1/2 onion
4 stalks chives
1/2 lemon
1 teaspoon salt
1 pinch black pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil

Steps:

  • Wash trout and pat clean with a paper towel.
  • Cube Apple.
  • Chop Onion.
  • Chop Chives. Cube Lemon.
  • Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
  • Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
  • Bake in 375 deg F (190 deg C) oven for 45 minutes.
  • You could do this over an open fire but I wouldn't know the cooking times.

Nutrition Facts : Calories 93.2, Fat 6.9, SaturatedFat 0.9, Sodium 582.7, Carbohydrate 8.7, Fiber 1.7, Sugar 5.5, Protein 0.4

SWISS BAKED TROUT



Swiss Baked Trout image

Make and share this Swiss Baked Trout recipe from Food.com.

Provided by MomLuvs6

Categories     < 30 Mins

Time 25m

Yield 2 trout each, 2 serving(s)

Number Of Ingredients 10

4 -9 inches trout, cleaned
2 tablespoons onions, minced
2 tablespoons parsley, minced
1/3 cup mushroom, finely chopped
1/2 cup butter, melted
1/4 cup dry vermouth or 1/4 cup white wine
1/4 cup dry breadcrumbs
1/4 cup swiss cheese, grated
paprika
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Grease shallow baking pan.
  • Mix onion, parsley and mushrooms. Spread out in bottom of baking pan.
  • Salt and pepper trout, inside and out.
  • Lay trout on top of vegetables.
  • Pour 1/4 cup of butter over trout and cover with baking pan with foil.
  • Bake for 15 minutes.
  • Remove from oven and sprinkle bread crumbs, swiss cheese on top.
  • Pour the other 1/4 cup of butter and dry vermouth over bread crumbs and swiss cheese.
  • Sprinkle with paprika.
  • Cover with foil again and place in oven and bake another 10 minutes.
  • If you would like to brown the crumbs, place under broiler for a few seconds.

BAKED TROUT



BAKED TROUT image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories     Fish

Time 1h

Number Of Ingredients 4

3-4 medium trout fillets
butter
salt and pepper
1 (8 oz.) container sour cream

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. Place fish in a shallow baking dish.
  • 3. Dot with butter.
  • 4. Sprinkle with salt and pepper.
  • 5. Cover with sour cream.
  • 6. Bake for about 50-60 minutes or until fish flakes easily with a fork.

BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

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

Tips:

  • Choose the right trout: Select fresh, firm trout with bright eyes and no off odors.
  • Prepare the trout properly: Clean and gut the trout, remove the head and fins, and score the skin to help the seasonings penetrate.
  • Use a flavorful marinade or rub: Marinating or rubbing the trout in a mixture of herbs, spices, and olive oil enhances its flavor.
  • Cook the trout at the right temperature: Trout is a delicate fish, so it's important to cook it at a moderate temperature to prevent overcooking.
  • Use a variety of cooking methods: Trout can be baked, grilled, pan-fried, or roasted, depending on your preference.
  • Serve the trout with a flavorful sauce or topping: A simple lemon-butter sauce or a salsa verde can complement the trout's delicate flavor.

Conclusion:

Baked trout is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can create a flavorful and healthy trout dish that your family and friends will love. Whether you're a beginner or an experienced cook, there's a baked trout recipe out there for everyone to enjoy. So next time you're looking for a healthy and delicious meal, give baked trout a try!

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