Baked Trout Irish Style Recipes

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.

BAKED FRESH RAINBOW TROUT

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.

BAKED TROUT FILLETS

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.

BAKED TROUT, IRISH STYLE

Steps:

• Preheat oven to 350°F.
• Cook and stir onions and pepper in butter until onions are tender. Remove from heat. Stir in bread crumbs, parsley, lemon juice, salt, and basil.
• Rub cavities of each with salt. Stuff each fish with about 1/4 cup of the stuffing.
• Place fish in greased 13x9-inch baking dish. Bake in oven at 350° fpr 30 to 35 minutes, or until fish flakes easily with fork.
• Garnish with cherry tomatoes and sprigs of fresh parsley, if desired.

BAKED TROUT, IRISH STYLE

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish; set aside.
• 2. Cook and stir onions and pepper in butter until onions are tender. Remove from heat. Stir in breadcrumbs, parsley, lemon juice, salt, and basil.
• 3. Rub cavities of each with salt. Stuff each fish with about 1/4 cup of the stuffing.
• 4. Place fish in prepared 13x9-inch baking dish. Bake in oven at 350° for 30 to 35 minutes, or until fish flakes easily with fork.
• 5. Garnish with cherry tomatoes and sprigs of fresh parsley, if desired, and serve.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.