SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
TROUT FILLETS WITH MINT PIPIáN
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add pumpkin seeds. Stir until beginning to pop, 1 to 2 minutes. Add chile, onion, and tomatillos. Cover and cook until vegetables begin to soften, about 5 minutes.
- Scrape mixture into processor; cool. Blend 1 minute. Blend in chopped mint and 1 tablespoon lime juice, adding more lime juice to taste (sauce will be very thick and not smooth). Season with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle trout with salt and pepper. Add to skillet, flesh side down. Cook until just opaque in center, about 2 minutes per side.
- Spoon pián over fish. Garnish with mint sprigs and lime wedges.
WHOLE BAKED TROUT WITH CHERRY TOMATOES AND POTATOES
Cooking a fish whole helps to retain moisture and flavor. This family-friendly trout dinner is an easy one-pot meal-first cook the potatoes and tomatoes then bake the fish right on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss together potatoes, tomatoes, garlic, oregano, 1 tablespoon oil, and 1/2 teaspoon salt. Season with pepper. Arrange potatoes in a 9-by-13-inch baking dish, overlapping them; top with tomatoes.
- Roast until tomatoes are juicy and potatoes are tender, about 25 minutes. Remove from oven.
- Rub fish with remaining 1 teaspoon oil, dividing evenly. Season inside and outside of fish with remaining 1/2 teaspoon salt; stuff with lemon slices. Arrange on top of potatoes, shifting tomatoes alongside. Roast until fish are cooked through, about 20 minutes; serve immediately.
Nutrition Facts : Calories 245 g, Cholesterol 67 g, Fat 9 g, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, Sodium 320 g
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