Fillet Of Trout With Tomato Recipes

PAN-FRIED TROUT WITH GARLIC AND LEMON

Steps:

• Gather the ingredients.
• Preheat oven to 375 F / 190 C.
• Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
• Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
• Roast for 25 minutes, remove from the oven and set aside.
• Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
• In a large bowl, mash the potatoes well.
• Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
• Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
• Fry the fish, skin-side down, in the skillet for 5 minutes.
• Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
• Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
• Plate the fish with the sides of mashed potatoes and roasted tomatoes.
• Serve and enjoy.

RAINBOW TROUT, TOMATOES, AND BASIL IN PARCHMENT

Steps:

• Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
• Fold parchment closed and transfer to a rimmed baking sheet.
• Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES

Steps:

• Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
• Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
• Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

SEA TROUT WITH ANCHOVIES AND TOMATOES

Steps:

• Sprinkle the fish with salt and pepper. Lightly score the skin of each fillet at half-inch intervals.
• Bring to a boil enough water to cover the tomatoes. Add the tomatoes, remove from heat and let stand about 9 seconds. Drain and peel the tomatoes, then cut them into 1/2-inch cubes. There should be about 3 cups.
• Heat 1 tablespoon of the oil and all of the butter in a saucepan, and add the tomatoes, salt and pepper. Cook about 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons of oil in a skillet and add the fillets, skin side down. Cook over relatively high heat about 2 minutes on one side. Turn the fillets over and cook about 1 minute longer. Arrange the fillets skin side up on a warm serving platter. Garnish each fillet with two anchovy fillets, crossing one over the other. Spoon about 1/2 tablespoon of the cooking oil over each fillet.
• Spoon equal portions of the tomatoes over each fillet. Sprinkle with chopped basil and serve.

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.

TROUT WITH TOMATO SAUCE

Steps:

• In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
• After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
• Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.