RAINBOW TROUT COOKED RECIPES

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OVEN-BAKED RAINBOW TROUT FILLETS – MELANIE COOKS



Oven-Baked Rainbow Trout Fillets – Melanie Cooks image

These oven baked rainbow trout fillets are amazing! Such a tender fish, mouthwatering! All you need to do is season the trout, put it in the oven and bake! Super simple easy dinner!

Provided by MelanieCooks.com

Categories     Main Dish

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 4

1 1/2 lb rainbow trout fillets
1 tbsp butter (melted)
1 tsp salt
1/4 tsp pepper

Steps:

  • Preheat the oven to 425F. Line a baking sheet with parchment paper.
  • Put the rainbow trout fillets on a baking sheet in a single layer, skin side down.
  • Brush the rainbow trout fillets with melted butter and sprinkle with salt and pepper.
  • Put the baking sheet in the oven and bake for 10 minutes, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 228 kcal, CarbohydrateContent 1 g, ProteinContent 35 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 108 mg, SodiumContent 659 mg, SugarContent 1 g, ServingSize 1 serving

PAN FRIED RAINBOW TROUT RECIPE | FOOD NETWORK



Pan Fried Rainbow Trout Recipe | Food Network image

Provided by Food Network

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 6

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

Steps:

  • Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

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