Herb Stuffed Baked Trout Recipes

LEMON-HERB BAKED TROUT RECIPE

Steps:

• Gather all the ingredients for the recipe. Slice lemon into thin rings.
• At this point, decide if you'd like to cook the trout with our without the bone (this is all based on your preference). Next, generously season the fish inside and out with salt.
• Place the fish on a baking sheet lined with parchment paper. Stuff the inside of the fish with a layer of thin lemon slices and a layer of herbs. Next, sprinkle on some freshly ground pepper.
• Lightly drizzle olive oil over the top of the fish, followed by another layer of lemon slices. Bake fish in a preheated oven at 350°F for 15 minutes. Next, turn the oven to a high-broil and cook the fish until it lightly browns (about 2 minutes).
• Serve the fish hot or chill it in the fridge and serve it cold. Enjoy!

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

LEMON HERB BAKED RAINBOW TROUT

Steps:

• Preheat oven to 425 degrees F or 218 degrees C.
• Line a baking sheet with aluminum foil or parchment/waxed paper for easy clean up.
• Drizzle about a tablespoon of your extra virgin olive oil on your lined baking sheet and rub on the bottom (you can use oil spray if you prefer)
• Place your rainbow trout skin side down on the lined baking sheet. Arrange your zucchini, yellow squash slices and snap peas around your rainbow trout.
• Place your lemon slices on top of your rainbow trout. Salt and pepper rainbow trout and vegetable as desired. Drizzle a little olive oil over the top of the vegetables and rainbow trout. Add fresh chopped herbs. (we used a mixture of lemon thyme, oregano and chives)
• Place your prepared Lemon Herb Rainbow Trout in the oven on the middle rack and cook for about 10 - 12 minutes or until the fish flakes easily with a fork.
• Garnish with extra fresh herbs if desired and enjoy!
• Preheat grill to medium.
• Cut your large rainbow trout fillet in 4 sections. Leave the skin on
• Next cut 4 large heavy-duty aluminum foil sections out and spray the bottom of it with a little spray oil or drizzle a little of olive oil. We used fresh herbs from our garden, lemon thyme, oregano and chives. You can use any fresh herbs of choice like dill, parsley, basil, marjoram all work well here. In addition, feel free to exchange with 1 teaspoon dried herbs like an Italian blend works well.
• Place one fillet of rainbow trout in the middle of each aluminum foil pieces with the skin side down.
• Next place your zucchini, yellow squash slices and snap peas or quick cooking vegetables of choice.
• Top with lemon slices, drizzle of olive oil, fresh herbs and salt and pepper to taste.
• Wrap each packet leaving room around the fish and crimp the edges so it is sealed all around.
• Cook your packets on the grill on medium - high for about 10 minutes or until your fish flakes easily with a fork.
• Serve your packets to your guests right in the aluminum foil packet. Clean-up is a breeze

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

BAKED TROUT WITH FRESH HERBS

Steps:

• Sprinkle the trout with salt and black pepper to taste.
• Combine parsley and the next 6 ingredients in a small bowl and stir.
• well.
• Stuff half of herb mixture in each fish cavity.
• Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
• Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
• Garnish with lemon wedges.

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.