Simple Herb Baked Trout Horseradish Recipes
LEMON-HERB BAKED TROUT RECIPE
This oven-baked trout recipe is the perfect balance of citrus, herbs, and buttery white fish. Perfect for everything from quick dinners to hosting!
Provided by Natalya Drozhzhin
Categories seafood
Time 35m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 178 kcal, Carbohydrate 3 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 66 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
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