Baked Trout Or Microwaved Recipes

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 (OR MICROWAVED)

Steps:

• Place trout in baking pan with water.
• Open trout and spread with 1/2 teaspoon butter.
• Place 2 slices of lemon inside trout, add 1/2 of the lemon pepper.
• Close trout and spread remaining butter on top.
• Place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
• Bake at 350 degrees for 10-15 minutes.
• For microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.

SWISS BAKED TROUT

Steps:

• Preheat oven to 400 degrees.
• Grease shallow baking pan.
• Mix onion, parsley and mushrooms. Spread out in bottom of baking pan.
• Salt and pepper trout, inside and out.
• Lay trout on top of vegetables.
• Pour 1/4 cup of butter over trout and cover with baking pan with foil.
• Bake for 15 minutes.
• Remove from oven and sprinkle bread crumbs, swiss cheese on top.
• Pour the other 1/4 cup of butter and dry vermouth over bread crumbs and swiss cheese.
• Sprinkle with paprika.
• Cover with foil again and place in oven and bake another 10 minutes.
• If you would like to brown the crumbs, place under broiler for a few seconds.

STUFFED BAKED TROUT

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

BAKED WHOLE FISH ( WITH MICROWAVE METHOD TOO)

Steps:

• Remove the guts and gills from the fish, This is done by making an incision the whole lenght of the abdomen and up to the mouth.
• Grab the gills and pull out, the intesitnes should come out stuck to the gills. If not remove them seperately.
• Unless you are going to eat the skin or you will be placing the fish on a bed of potatoes, LEAVE the scales on. The fish remains much more moist and when the fish is cooked the skin with the scales still attached to it will come off beautifully.
• PREHEAT oven to 200°C.
• Wash the fish inside and out and dry with a paper towel. Season the inside with salt and pepper. Place a a bayleaf, some sage, the crushed garlic clove and rosemary in the cavity.
• Place the fish in a shallow ovenproof dish that has been greased well with olive oil. Season the both exterior sides of the fish.
• Take a small piece of foil and cover the tail so that it won't get burned .
• Chop some sage, rosemary and parsely finely then add 1/2 tsp lemon zest, add a tbsp olive oil to the mixture.
• Drizzle the fish with the juice of half a lemon, then place the herb and olive oil mixture on the fish.
• Bake for 18 minutes for a 600g fish bake it for a further 3 minutes for each 100g extra that it weighs. ( eg: 800g fish= 24 minutes).
• Half way through cooking pour the hot wine on the fish then continue baking, basting a couple of times with the liquid on the bottom of the pan.
• MICROWAVE: Follow all the instructions but do not cover the tail with foil, do not add salt ( season with salt only when cooked) and add the wine from the begining not midway. Cover with microwave safe plastic wrap, make a few holes in the plastic and cook for 8 minutes at 1000W.
• The fish is done when the flesh comes away cleanly from the bone .