Bake trout in the oven in foil, whole and steaks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Gourmets around the world have long been arguing about what tastes better: fish, cooked whole or pre-cut into pieces. So we propose to hold a small duel and decide on your preferences. To do this, we bake trout in the oven in foil in two ways: we cook a whole fish and steaks from it. Which dish will be better is decided by an independent jury - our relatives who will try these dishes.

Rainbow trout baked in foil

Ingredients:

• 2 rainbow trout;
• 2 tbsp. l. olive oil;
• bunch of parsley;
• lemon;
• s alt;
• ground pepper.

Preparing fish

So, today we bake trout in the oven in foil. We will still reach this stage, and we begin our culinary competition withfish cleaning. We remove the fins, gills, head, gut the carcass. Rinse thoroughly with running water and dry with towels. We make cuts across the fish.

Marinade

My lemon, cut lengthwise into two halves and divide each of them into thin slices 3 mm thick. Squeeze out the juice from 4-5 resulting slices and mix it with olive oil, add ground pepper and s alt to taste. Rub the trout carcass inside and out with the prepared marinade.

"Mixed"

Rinse a bunch of parsley with water, dry and chop into small pieces. We stuff the inside of the trout with greens. We insert the cut slices of lemon into the slots previously made in the carcass of the fish.

Baking

Carefully wrap each trout in foil so that there is a little space inside. We put the fish on a baking sheet and put it in the oven. Bake the trout in the oven in foil for about half an hour at 180 degrees. Five minutes before readiness, open the wrapper slightly and let the fish fry a little. We serve the dish to the table without removing the foil, but only gently twisting it around the edges. Steamed vegetables are great as a side dish.

Trout steaks baked in foil

Ingredients:

• 2 trout steaks;
• dill and parsley (dried);
• seasoning for fish;
• ground allspice;
• s alt (better to use sea s alt).

Preparing fish

We start cooking our steaks with their processing: carefully rinse the pieces with water and dry them with napkins. We rub each with a mixture of ground pepper and s alt (you should be more careful with the latter, since it is also contained in seasoning for fish). We put the steaks in the center of the foil (each piece has its own sheet), sprinkle with dried herbs and special seasoning on top.

Foil wrap

So, we placed the steaks in the center of the foil, and its sheets should be large enough (the principle works here: more is better than less). We fold the sheet of foil in half, covering the fish piece with it, and, carefully connecting the edges, on each side we tightly fold them with a tube towards the center.

Baking

Put the resulting bundles on a baking sheet and put in the oven. Bake the trout in the oven in foil for 20-25 minutes at 200 degrees. Put the finished steaks on serving plates, beautifully unscrew the top lid so that the resulting juice does not leak out, season with your favorite sauce if desired.