Rainbow Trout With Potatoes Recipes

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RAINBOW TROUT WITH POTATOES



Rainbow Trout With Potatoes image

This is a simple and healthy way to cook fish. It gives you flexibility by choosing different types of fish or various vegetables. If you find it a bit bland, add your favourite sauce (chilly, tartare sauce, etc).

Provided by Funky Little Chef

Categories     Trout

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

2 rainbow trout fish
5 g salt
5 g pepper
1 garlic
1 carrot
50 g swede, root
300 g potatoes

Steps:

  • Place the fish on a baking tray and brush with melted butter or oil. Put the salt and pepper, place the carrot, garlic, and swede. Cook in a pre-heated oven at 180 degrees C for 25-30 minutes.
  • Make sure the food is piping hot throughout before serving.
  • Boil the potatoes.

Nutrition Facts : Calories 184.1, Fat 0.4, SaturatedFat 0.1, Sodium 1009.3, Carbohydrate 41.7, Fiber 5.7, Sugar 4.3, Protein 5.6

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

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.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

RAINBOW TROUT WITH YOGURT SAUCE



Rainbow Trout with Yogurt Sauce image

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.

Provided by Lola

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

1 cup plain yogurt
1 cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

Steps:

  • In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
  • Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
  • Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 4.9 g, Cholesterol 93.9 mg, Fat 14.8 g, Fiber 0.4 g, Protein 33.8 g, SaturatedFat 4.9 g, Sodium 142.6 mg, Sugar 3.7 g

TROUT WITH CREAMY POTATO SALAD



Trout with creamy potato salad image

Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds

Provided by Good Food team

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 9

250g waxy potato , such as Charlotte, peeled if you like and halved
4 tsp natural yogurt
4 tsp mayonnaise
1 lemon , ½ zested
1 tbsp small capers , rinsed
4 small gherkins or cornichons, sliced
2 spring onions , finely sliced
¼ cucumber , diced
2 trout fillets

Steps:

  • Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
  • Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
  • Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.

Nutrition Facts : Calories 336 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Protein 31 grams protein, Sodium 0.66 milligram of sodium

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