ROASTED WHOLE TROUT WITH LEMON AND HERBS
Serving seafood whole is such a beautiful presentation and has minimal prep. The cavity of the fish is stuffed with lemon, onion, garlic and fresh herbs. As it roast, the fish is permeated all the way through with these aromatic ingredients. The cooked fish is really flaky, tender and juicy.
Provided by Olga's Flavor Factory
Categories Main Course
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Make diagonal slashes on both sides of the fish.
- Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
- Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
- Rub the olive oil over the top surface of both fish.
- Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
- Yields: 2-4 servings
LEMON BUTTER HERB BAKED TROUT
I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.
Provided by Cheryl
Categories Main Course
Time 18m
Number Of Ingredients 6
Steps:
- HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
- PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
- BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
- FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 3 g, Protein 48 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 147 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC
Sheet-Pan Baked Rainbow Trout and Asparagus. Trout is flavored with olive oil, salt and cracked black pepper, freshly minced garlic and fresh lemon. Healthy, low-carb, and gluten-free recipe, packed with healthy omega 3 fatty acids. Easy and quick dinner - only 30 minutes from start to finish!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 521 kcal, Carbohydrate 14 g, Protein 52 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 658 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
HONEY & LEMON TROUT WITH WILTED SPINACH
This simple seafood supper is quick, easy and packed with good-for-you ingredients such as oily fish and spinach
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
- Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.
Nutrition Facts : Calories 333 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
PANFRIED TROUT WITH LEMON
You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
- Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
- Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.
ITALIAN LEMON TROUT
Make and share this Italian Lemon Trout recipe from Food.com.
Provided by Buddahamon
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500°.
- In a bowl mix olive oil, minced garlic, basil and parmesan cheese and set aside.
- Cover a cookie sheet with tinfoil (for easy clean up).
- Spray covered cookie sheet with non stick stray so fish will not stick.
- Place trout fillets (skin side down) on covered cookie sheet about 1 inch apart.
- Spoon mixture you reserved in bowl over fish. About 1 tablespoon full spreading evenly over fish.
- Place a couple of lemon slice over top of mixture on fish.
- Bake in preheated oven for 10 to 15 minutes.
- No need to add salt as Parmesan will add salt to recipe.
- Wonderful served with a side salad or pasta.
LEMON TROUT
Steps:
- In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
- Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
- Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.
Nutrition Facts : Calories 978.8 calories, Carbohydrate 103.1 g, Cholesterol 97.1 mg, Fat 40.5 g, Fiber 5.7 g, Protein 48.6 g, SaturatedFat 6.1 g, Sodium 3401.1 mg, Sugar 1.8 g
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Provided by Molly O'Neill
Categories dinner, easy, quick, weeknight, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
- Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams
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