BAKED TROUT FILLET RECIPES
EASY 20 MINUTE OVEN BAKED TROUT - INSPIRED TASTE
Baking rainbow trout in foil packets helps the fish cook perfectly. While they bake, juices form at the bottom of the packet. This is delicious when spooned over the cooked trout when serving. Other ingredients to consider adding to the middle of the fish are thinly sliced garlic, onion, or greens (like spinach). If you have large fish or have steelhead trout (usually much larger than rainbow trout), you can still use our method, but the bake time will be longer.
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield Makes 2 Servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
- Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
- Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
- Fold up the foil by grabbing at the edges and crimping together to make a packet.
- Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
- Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.
Nutrition Facts : Calories 285, ProteinContent 32 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 87 g
THE EASIEST OVEN-BAKED TROUT RECIPE THAT'S FLAKY AND SO ...
Learn how to make oven-baked trout with just a few simple ingredients for a fast and healthy dinner.
Provided by KitchenRatings.com
Categories Main Course
Total Time 21 minutes
Prep Time 5 minutes
Cook Time 16 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (or 205°C).
- Check the trout fillet for scales and remove any.
- Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.
- Place the trout on the aluminum foil. The skin side should face the foil.
- Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley.
- Use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed.
- Bake the trout for 10 to 20 minutes, depending on the size of your fillet.
- After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.
- If your trout is fully cooked, it’s ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.
- Serve your trout by opening up the foil packet at the table and wowing your guests.
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