Oven baked trout basic recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Here we give a basic recipe for trout baked in the oven. With a little bit of culinary imagination, you can improve and diversify this dish. For example, include mushrooms, various vegetables in its composition, make fish with cheese or cream sauce. If you like a crispy crust, cook the trout on the grill, or turn on the convector mode in the oven. Do you want fish meat to be more tender? Wrap it in a cooking sleeve or foil. Then the dish will simply melt in your mouth. You can also stuff the carcass with a variety of fillings or bake with a side dish.

Any oven-baked trout recipe, no matter how complex, begins with cutting the fish. We clean the carcass from fins, scales, head, entrails and tail. Wash it and lightly dry it with a kitchen towel. Lemoncut into half thin circles, squeeze the rest into a bowl. Add a spoonful of olive oil to the juice, add a pinch of ground black pepper and s alt. Rub this mixture on the inside and outside of the fish. We spread a rather extensive sheet of foil so that later we can securely wrap the whole carcass.

Next, the basic recipe for oven-baked trout invites us to make deep cuts obliquely on one side of the fish. This simple technique will get rid of the bones: they will be baked and will not be felt. In addition, lemon pucks, cut in half and stuck into these holes, will soak the trout flesh with their juice, neutralize the characteristic smell of fish oil. Most likely, after the stuffing procedure, you will still have unused citron circles. Cut them finely and stuff the belly of the fish with them. You can add a chopped onion half and Provence herbs to the lemon. However, do not overdo it with spices - the taste of this delicate fish is very delicate and easily "overshadowed" by spices.

By the way, it doesn't have to be stuffed trout. Small river fish baked in the oven is delicious without any filling. It is enough to put a sprig of parsley in her abdomen. Now close the foil so that the juice released during baking does not leak out. Preheat the oven to 200 oC. Lay the aluminum bag on a baking sheet with the fold up. Let bake for half an hour. After this time, the foil should be unfolded and held in the oven for a little more. So on the fish it is formedgolden crust.

The big fat Karelian trout baked in the oven is prepared in a similar way. You can use a culinary sleeve - then the fish is even more tender. Rub the prepared carcass with pepper and s alt. Stuff the belly loosely with a mixture of lemon circles and chopped green onions. Pour two tablespoons of olive oil into the sleeve and place the fish. Put the bag into the oven preheated to 180 oC and bake for a quarter of an hour. Everything is ready. Take out, decorate with mayonnaise and lemon slices, serve.

The universal recipe for trout baked in the oven can be improved not only by stuffing, but also by “accompanying materials”. Try to cut large fish into portions before sending it to the oven, s alt and grate with white pepper. Sprinkle with lemon juice. Put dill and parsley, onions in a frying pan without oil. On this blanket - fish. Cover with onions and circles of two tomatoes. We put the pan in the oven preheated to 200 oC. Baking, the fish will be saturated with the taste and aroma of herbs and vegetables. 10 minutes before the end of cooking, sprinkle the dish with grated cheese. A browned crust is a sure sign that the trout is done.