Roasted Trout On Green Herbs Recipes

ROASTED WHOLE TROUT WITH LEMON AND HERBS

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

ROAST TROUT WITH BACON AND HERBS

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

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.

ROASTED TROUT ON GREEN HERBS

Steps:

• 1. Preheat oven to 450°F. Lightly oil a large shallow roasting pan (a half sheet pan is ideal) and slip it empty onto the middle rack of the oven. As it heats, rinse the herbs and scallions, and dry them on paper towels. 2. Make three slashes into each side of the trout, not quite touching the bone. Rub a liberal amount of olive oil on the outside of the fish (including into the slashes) as well as into the cavity. Place a crushed garlic clove inside each trout. Salt and pepper the fish on both sides. 3. When ready to cook, scatter the herbs on the heated pan so they make a nest for the fish (they protect the fish from sticking to the pan). Lay the fish on top of thw herbs, not letting the fish touch. Roast 8 to 12 minutes, or until the fish is nearly opaque or white to the bone. Immediately remove from the oven. 4. With two metal spatulas, lift the trout with their beds of herbs onto a serving platter. Squeeze the lemon juice over them and garnish with the lemon wedges.