Bake trout in the oven without foil. Trout in the oven - gourmet fish dishes for a festive table and an ordinary dinner

Trout cooked in foil turns out to be juicy, soft, retains all its taste and useful qualities. As I said, I made trout steaks, of course, you can bake a whole piece, but for a festive dish, portioned pieces still turn out more beautiful.

To emphasize the taste of trout, it is good to use white wine, cream, citrus fruits, garlic, mushrooms, as well as black and white pepper, various herbs when cooking fish.

Recipe for trout baked in the oven in foil

Ingredients:

• trout - 4 steaks;
• onions - 1-2 large onions;
• lemon;
• butter - 100 - 120 grams;
• salt, herbs, seasonings to taste

Z bake trout in the oven in foil in portions:

Can cut off the foil, leaving small sides and serve the trout pieces in this form, putting the fish boats on a plate. Or release the fish from the foil, as I did.

I didn’t make a side dish for fish, as I cooked her to the New Year's table, it was enough,so there was no need for a side dish. If you serve trout with a side dish m , then vegetables, rice,you can potatoes baked in pieces.

I liked the recipe from the video, I will have to try to make trout in this way.

Trout baked in the oven with a slice - video recipe

Bon appetit!
Elena Kasatova. See you by the fireplace.

Rainbow trout are very delicate fish. In order not to spoil the dish, you must strictly adhere to the baking time.

Trout baked in foil

The dish is designed for approximately 4 servings.

To prepare the dish you will need the following ingredients:

• Rainbow trout weighing 400-500 g - 1 pc;
• Vegetable or olive oil - 1 tbsp;
• Salt coarse to taste;
• Lemon - 0.5 pcs;
• Parsley - 1 small bunch;
• Freshly ground pepper - 1 pinch;
• Foil for baking

1. Wash the fish, remove all the insides, again pour over with water and dry. Place foil folded in half on a baking sheet. Place trout on top. Rub the fish carcass on all sides and inside with pepper and salt.
2. Pour boiling water over the lemon and cut into thin rings.
3. Squeeze the juice from two rings of lemon directly into the olive oil. Rub the mixture on all sides of the trout.
4. Cut the rest of the lemon rings in half. Make small cuts in the fish on one side at an angle of 450 at a distance of 1-2 cm. Insert lemon slices into them.
5. Drink parsley, dry and chop. Place it in the belly of the fish. Raise the foil and secure it so that the fish is hidden from all sides. Preheat oven to 180-190°C. Place a baking sheet there and bake for 35-40 minutes. 5-10 minutes before the end of baking, open the foil so that the trout can be covered with a golden crust.
6. Put the baked trout on a dish and garnish with herbs. Whole fish served on the table will make your table truly royal!

Whole baked trout (recipe)

The following recipe is perfect for a post-holiday menu.

Ingredients for Baked Trout:

• Trout cleaned and gutted - 1.5 kg;
• Greens dill and parsley - 1 large bunch;
• Sweet pepper - 2 pieces of different colors;
• Lemon - 1 pc;
• Lettuce leaves - 1 bunch;
• Ground pepper;

Cooking baked trout

1. Wash the fish, brush with the juice of the squeezed half of a lemon, pepper, salt and let stand for 15-20 minutes.
2. Meanwhile, chop the greens. Put the parsley on the foil, and put the fish on top. Fill the belly of the trout with dill and the remains of a lemon, from which the juice was squeezed out.
3. Bake in an oven preheated to 180 ° C for 30-40 minutes, opening the foil 10 minutes before the end of baking. This will brown the fish better. Cut the pepper into thin strips, and the second half of the lemon into half rings.
4. Put the finished trout on a dish with lettuce leaves, garnish with pepper and lemon on top.
5. Modern housewives are often very busy people. Therefore, they simply have no time to clean and butcher fish, or they don’t know how to do it at all. Fortunately, in modern supermarkets you can freely buy trout fillets.

Baked trout fillet

The recipe is for 4 servings.

Ingredients for Baked Trout:

You will need the ingredients:

• Trout fillet - 800 g;
• Onion - 0.5 pcs;
• Grated ginger - 0.5 tbsp;
• Garlic - 1 clove;
• Tomato - 1 pc;
• Various greens - 1 bunch;
• Soy sauce - 1 tbsp;
• Lemon - 1 pc.

Cooking baked trout

1. Cut the onion into thin rings, chop the garlic, chop the tomato into medium cubes. The composition of a variety of greens must necessarily include parsley, dill, basil and green onions. It should be cut roughly.
2. The trout fillet is laid out on a baking sheet greased with sunflower oil. Top with equal parts soy sauce and lemon juice. Season the preparation with pepper and salt. Take a very small amount of the latter, since salt also gives soy sauce.
3. Randomly scatter garlic, lemon zest and ginger over the fillet. Then lay out the tomatoes and onions. And lastly, artistically scatter the greens.
4. Preheat the oven to 200°C and place the baking sheet with the fish in it, after sprinkling it with olive oil. Baking time 20 minutes.
5. Gently transfer the finished fillet to the plates, without disturbing the abundance scattered on it. If juices remain in the pan, be sure to pour over the top.
6. Serve with a light side dish.

Trout baked with potatoes

As a main dish, you can cook trout baked with potatoes.

Ingredients for Baked Trout:

To prepare four to five servings, you will need the following ingredients:

• Trout fillet - 900-1000 g;
• Soy sauce - 10-12 tablespoons;
• Potatoes - 7-8 pcs;
• Sour cream - 900 ml;
• Onions - 2 pcs;
• Garlic - 1 head.

Cooking baked trout

1. Mix cream with soy sauce. Spread the fish fillet on a baking sheet. Place chopped garlic and onion next to it.
2. Cut the peeled potatoes into medium pieces. Spread also around the trout.
3. Pour the sauce over everything and bake in a preheated oven for about 40 minutes. Baste the top with the juices from the baking dish periodically to keep it from drying out.
4. Trout is the royal fish! Enjoy with pleasure!

River trout is not only tasty, but also, of course, a healthy product. This wonderful fish contains omega-3 fatty acids, which are good for the heart and our cardiovascular system, as well as vitamins B6 and B12. In 100 gr. trout about 19 gr. protein, which makes this product recommended for those who are on a diet or simply prefer a healthy and healthy diet.

A couple of simple recipes in today's selection will help you cook river trout quickly, tasty, and most importantly, simple.

River trout in the oven - recipe with photo

The simplest dishes are often the most delicious. And there is nothing simpler and tastier than tender and juicy oven-baked trout exuding aromas of herbs.

For cooking you will need:

• 2 fresh trout carcasses
• oregano and all sorts of delicious seasonings for fish (seasonings are best chosen without gluten and salt);
• you can take parsley and dill;
• salt and pepper;
• a little olive oil;
• a sprig of cherry tomatoes;
• 1 whole lemon.

Cooking:

1. The trout needs to be washed, if it is not peeled, then clean and get all the insides and rinse well.

2. After washing, salt, sprinkle it well with seasonings on both sides.

3. Now we set the oven to warm up to 200-220 degrees.

4. We take a baking dish (any, glass or ceramic), pour a little olive oil on the bottom. We spread the trout, sprinkle with chopped herbs, put a sprig of cherry tomatoes and lemon next to it, sprinkle everything with olive oil.

5. We put the fish in a preheated oven and bake for 45-55 minutes, depending on the size of the river trout.

To give the fish even more juiciness, you can cut 1 onion and a lemon into rings inside the fish.

In addition to cherry tomatoes, you can bake potatoes with fish.

Oven baked trout with mango - gourmet recipe

I don’t know about you, but for me the very name of the recipe sounds “juicy and tasty”, such a dish clearly requires a romantic dinner and a glass of wine (or grape juice). Therefore, all ingredients are designed for two people. You will need:

• 2 carcasses of river trout
• 4 tbsp soy sauce
• 4 tbsp. spoons of olive oil
• 1 st. tablespoon mustard seeds (you can just use French mustard)
• juice of half a lemon
• 1 red bell pepper (cut into small cubes)
• 1 onion - finely chopped
• 1 mango, not too ripe
• arugula leaves for serving

Preparation of river trout:

1. Remove the tail and head from the fish. Salt a little (do not salt too much, as we will marinate the fish in soy sauce).

2. Put the trout in a plastic container or marinating bag, add olive oil, soy sauce, lemon juice and mustard. Let marinate for 1 hour.

3. At this time, prepare a mixture of 1/4 mango (cut into small cubes), finely chopped onion and red pepper.

4. Before cooking, preheat the oven to 210 degrees.

5. We take a baking dish, put foil on the bottom. We put marinated river trout on it. On top of it we spread our mixture of mango, onion and pepper, a little mixture can be put inside the fish itself. Top everything with a few tablespoons of marinade.

6. Cut the remaining mango into large slices and put it on top of the fish.

Trout is a healthy and nutritious fish, a dish from which will be an excellent decoration for any holiday table. One of the most interesting and delicious cooking methods is baking with the addition of spices and seasonings. In the article, we will consider how to cook trout in the oven at home.

The article presents many recipes for baking trout for every taste - from simple to complex, with vegetables in homemade sauce (based on mayonnaise and cheese or cream), in its own juice with a crispy crust, etc.

Before you start cooking, learn about the calorie content of the dish and read some simple and healthy recommendations that will help you bake trout tasty and nutritious.

Calories in oven baked trout

The calorie content of trout is 88 kilocalories per 100 grams, so it belongs to dietary products. Baked fish in its own juice with vegetables will not have a serious negative impact on the figure. The average calorie content of a baked dish is 100-140 kcal / 100 g.

Adding high-calorie foods is another story. The increase in calories is affected by the use of sauce dressings (for example, based on cheese and mayonnaise). In this case, the calorie content will increase to 180-220 kcal.

1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush by resorting to a microwave oven or using the "water bath" method.
2. To get juicy, fragrant and tender fish, preliminary pickling is recommended, and I already told you how to pickle trout in another article.
3. In order for the fish to be covered with a firm golden crust, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream-based dressing and olive oil will make the steaks juicier and more tender.
5. A whole fish is cooked on average 30-40 minutes. Keeping trout for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
7. For decoration, a combination of sprigs of parsley and dill is suitable.

How to clean and gut a trout?

For cleaning from scales, it is better to use a small knife with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.

Classic roast recipe

Ingredients:

• Trout (loin) - 2 pieces,
• Lemon - 1 piece,
• Salt - 10 g,
• Olive oil - 10 g,
• Mixture of herbs - 5 g.

Cooking:

1. Thoroughly wash portioned fish steaks. Dry both sides with paper towels.
2. I roll in a plate with salt and a mixture of dried herbs (basil, rosemary).
3. I drizzle the trout with olive oil. I sprinkle with lemon juice. I send it to the refrigerator for 2-3 hours.
4. I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.
5. I put the baking dish with trout pieces soaked in lemon juice and sprinkled with spices in a preheated oven. Cooking time - 15 minutes. Then I turn off the oven. I leave it to “reach” for 10-12 minutes.

Video recipe

I serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. Top with finely chopped herbs.

How to bake whole trout in the oven to be juicy

Ingredients:

• Trout carcass - 1 piece,
• Mixture of peppers - 1 teaspoon,
• Lemon - 1 piece,
• Butter - 50 g,
• Salt - 1 small spoon,
• Parsley and dill - 1 bunch each.

Cooking:

1. I remove the head, fins and scales. Carefully take out the insides. I wash several times. I let the excess water drain. I'm drying.
2. I rub the carcass with a mixture of peppers and salt. I pour lemon juice (squeeze from half of the fruit).
3. I put finely chopped greens inside. I leave to marinate for 20 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. Cut the remaining half of the lemon into thin slices.
5. I spread out a sheet of foil. I spread lemon slices (a few things). I put the marinated fish on top. I make the cuts carefully. I put in them a slice of lemon and a small piece of butter.
6. I wrap it in foil. I put it in the oven. The optimal cooking time is 30-35 minutes. According to the recipe, it turns out to cook juicy salmon or mackerel.

Helpful advice. Use a knife to check for doneness.

Trout baked in the oven in foil

Portion recipe in pieces

Ingredients:

• Trout tenderloin - 400 g,
• Mustard - 2.5 tablespoons,
• Honey - 1 large spoon,
• Lemon juice - 2 tablespoons,
• Olive oil - 1 tablespoon,
• Yogurt - 125 g,
• Sour cream - 3 large spoons,
• Salt, ground black pepper, chili pepper - to taste,
• Greens - 1 bunch of dill.

Cooking:

Helpful advice. 5 minutes before cooking, unfold the foil so that a delicious golden crust forms on the surface of the fish.

1. Wash the trout steaks thoroughly and pat dry.
2. I rub with two different peppers and salt. I sprinkle with lemon juice, coat on all sides with 2 tablespoons of mustard, previously mixed with honey.
3. I let the fish soak in the mixture for 15-20 minutes. After the specified time, I wrap the steaks in foil.
4. I turn on the oven. I set the temperature to 170-180 degrees. I cook 20-25 minutes.
5. While it’s cooking, I’ll start preparing a delicious sauce dressing. Finely chop the dill, beat together with sour cream and yogurt in a blender. I add 1 large spoonful of lemon juice to the resulting mixture, put half a tablespoon of mustard. Sprinkle black pepper and chili pepper to taste. I mix thoroughly.

Videos cooking

I serve hot and crispy trout with homemade sauce. As a side dish, boiled rice or fresh vegetable salad is suitable.

Whole trout with vegetables

Ingredients:

• Carcass of fish - 500 g,
• Tomato - 1 piece,
• Bulb - 1 piece,
• Bulgarian pepper - 1 piece,
• Greens (parsley and dill) - 2 branches each,
• Lemon - 1 piece,
• A set of seasonings and spices - to taste.

Cooking:

1. I clean the fish from scales. I remove the entrails and gills. I wash several times. I dry with towels.
2. I rub it inside and out with a mixture of salt and pepper (ground black). I pour lemon juice obtained from half the fruit. I leave to marinate for 20 minutes.
3. My vegetables. I cut peppers into circles, tomatoes into medium-sized cubes, and onions into half rings. Finely chop 1 sprig of parsley and dill. I save the rest of the greens to decorate the finished dish.
4. I line a refractory baking dish with foil. I spread half a lemon, cut into thin circles, on the bottom. I put the fish on top. I put chopped vegetables through the incision on my belly. I add my favorite spices to taste.
5. I wrap it in foil. I preheat the oven to 180 degrees. I set the form with trout and cook for 30 minutes.

Serve by making a beautiful decoration from sprigs of greenery.

Rainbow trout in foil with orange

Rainbow trout is also called Kamchatka salmon and rainbow trout. Unlike the stream, the rainbow has a longer body, a wide strip running along the sides. There are no red spots on the scales.

Ingredients:

• Rainbow trout - 3 pieces of 250 g,
• Lemon - half fruit
• Orange - 1 piece,
• Provencal herbs (dried) - 1 teaspoon,
• Parsley - 1 bunch,
• Dill - 1 bunch,
• Ground pepper, salt, olive oil - to taste.

Cooking:

1. I squeeze the lemon juice into a deep bowl. I add salt and a mixture of dry herbs. I pour olive oil. I mix.
2. I am preparing fish. I remove the insides, remove the scales. Wash thoroughly and let dry.
3. I rub the carcasses on all sides with a prepared mixture of dry herbs, lemon juice and olive oil. I close the top with a plate. I put it in the refrigerator for 60-90 minutes.
4. I turn on the oven. I set the temperature to 200 degrees.
5. My orange. Cut in half and cut into thin slices. I put particles of citrus fruit in the belly of the fish along with fresh herbs.
6. I wrap it in foil. I put it in the oven for 15-20 minutes.

Video recipe

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

Ingredients:

• Trout carcass - 600 g,
• Bulb - 1 piece,
• Prunes - 300 g,
• Dried apricots - 300 g,
• Raisins - 50 g,
• Lemon - 1 piece,
• Olive oil - 50 ml,
• Salt, pepper - to taste,
• Parsley stalks - for decoration.

Cooking:

1. I wash dried fruits several times. Then leave in warm water to soften for 15 minutes.
2. Finely chop half of the dried fruit. I transfer it to a plate.
3. Preparing fish for frying. I remove the extra external and internal parts. I wash, make an incision in the abdomen and rub with a mixture of salt and spices.
4. I put chopped dried fruits in the belly of river trout. Transfer to a baking sheet lined with foil. So that the fish “does not disperse” in the abdomen, I use toothpicks.
5. I turn on the oven at 200 degrees. I send the dish to bake for 30 minutes.
6. While the trout is cooking, I will make a simple but very tasty homemade dressing.
7. Finely chopped onion fried in olive oil. I add the remaining half of dried fruits (whole). Carcass, not forgetting to stir.

I serve the finished fish with fried dried fruits and onions. I decorate with thin slices of lemon and sprigs of greenery.

Trout in the oven in the sleeve quickly and tasty

Ingredients:

• Rainbow trout - 1 kg,
• Lemon - 1 piece,
• Butter - 2 large spoons,
• Sea salt - 1 small spoon
• Black pepper - 6 g,
• Olive oil - 10 ml,
• Fresh parsley - 2 bunches.

Cooking:

1. I remove the scales, fins, gills and entrails. After the preparatory procedures, thoroughly rinse in running water. Wipe with paper towels or paper towels.
2. In a small bowl, mix sea salt and pepper. I prefer ground black. Thoroughly coat the fish inside and out.
3. My lemon. I cut off 1/3 part and squeeze out the juice. I mix it with oil (olive) and rub the trout again. I leave to marinate for 15 minutes.
4. On the surface of the fish I make several cuts. I put chopped pieces of butter into the formed slots, a few pieces of lemon along with parsley.
5. I put the workpiece in the sleeve for baking. I tie it up and put it on a baking sheet. I send it to the oven preheated to 90-100 degrees.
6. I bake for 40 minutes. If you want to get a golden crust, cut the sleeve 5-7 minutes before the end of cooking the trout.

I spread it on a plate and decorate with greens.

Trout baked in the oven with cheese and mayonnaise

Ingredients:

• Trout steaks - 5 pieces,
• Hard cheese - 150 g,
• Mayonnaise - 100 g,
• Sour cream - 150 g,
• Lemon - 1 piece,
• Vegetable oil - for frying fish (greasing the mold),
• Salt, ground pepper - to taste,
• Greens - parsley and dill (2 sprigs each).

Cooking:

Helpful advice. Add your favorite spices and seasonings (such as dry herb mix) if desired.

1. I take 5 ready fish steaks. Salt and pepper on different sides, sprinkle with juice obtained from half a lemon. I leave it for 5-10 minutes.
2. I mix mayonnaise and sour cream in a deep dish. I grate the cheese on a large grater. My greens under running water. Finely chop on a kitchen board.
3. I mix half of the grated cheese with mayonnaise and sour cream. I mix the rest of the hard cheese with chopped herbs in a separate bowl.
4. I fry the steaks in a heated frying pan with vegetable oil. Enough 1.5-2 minutes on each side.
5. I spread the lightly browned trout in a form previously greased with vegetable oil. For each piece I put a sauce dressing of cheese, mayonnaise and sour cream.
6. I preheat the oven by setting the temperature value to 200 degrees. I send it to bake for 6-8 minutes.
7. I take out the form, sprinkle on top with a “cap” of greens and cheese.
8. I put it back in the oven. Cook for about 15-20 minutes until golden brown.

How to cook trout steaks in the oven with cream

River trout goes well with onions, tomatoes and cheese and is perfect if you don't know what to cook for dinner. Delicate cream sauce is a nice addition to the dish.

Ingredients:

• River trout - 2-3 pieces,
• Fresh cream - 300 ml,
• Onions - 2-3 things,
• Tomatoes - 2 pieces,
• Cheese - 250 g,
• Salt, ground black pepper - to taste.

Cooking:

1. I carry out the necessary preparatory procedures with fish. I clean, remove excess parts, wash thoroughly in running water several times. I discuss. I rub with salt and spices. I leave it in the bowl for a few minutes.
2. I clean the onion and chop finely. I rub cheese (semi-hard variety) on a grater with a fine fraction. I thoroughly wash the tomatoes. I cut into thin rings.
3. I move the fish into a baking dish, pour cream, spread a layer of thin tomato rings, put onions and sprinkle cheese on top.
4. I turn on the oven at 180 degrees and bake for 25-35 minutes.

Bon appetit!

What to cook from trout fillet in the oven?

Recipe with ginger, tomatoes and garlic

Ingredients:

• Fillet - 800 g,
• Grated ginger - half a tablespoon
• Onion - 1 small head,
• Garlic - 1 clove,
• Tomato - 1 piece,
• Soy sauce - 1 large spoon,
• Greens (parsley, basil, green onions, dill) - 1 bunch each,
• Lemon - 1 piece,
• Sunflower oil - for greasing the baking sheet,
• Salt, pepper - to taste.

Cooking:

Helpful advice. Don't use too much salt as there is soy sauce in the recipe.

1. I also clean my vegetables. I cut the garlic into thin pieces. I cut the onion into half rings of small thickness. Chop the tomato into small cubes. Shredding greens. I grate the zest of the lemon.
2. I grease a baking sheet with sunflower oil and lay the fillet. Drizzle soy sauce on top. Sprinkle lightly with lemon juice. I add salt and pepper.
3. I spread ginger, chopped garlic, grated lemon zest on a baking sheet. I lay out half rings of onions and tomatoes. I add a mixture of finely chopped greens on top.
4. I preheat the oven to 200 degrees. I set up a baking sheet with fish. Drizzle fillets with olive oil before baking. Cooking time - 20 minutes.

Serve with a light side dish (such as fresh vegetables).

Recipe with potatoes and cheese

A very tasty and satisfying meal. The combination of baked potatoes with tender trout in cream will not leave guests indifferent.

Ingredients:

• Trout steaks - 600 g,
• Potatoes - 700 g,
• Cheese - 200 g,
• Cream - 250 g,
• Garlic - 2 cloves,
• Butter - half a tablespoon,
• Vegetable oil - 1 teaspoon,
• Salt, oregano, ground black pepper - to taste,
• Greens - for decoration.

Cooking:

1. My potatoes, peel and cut into thin circles. I cut the fillet into portioned slices.
2. I grate cheese. I press the garlic through a special press.
3. I add a little vegetable oil to the baking dish. Substitute olive oil for vegetable oil if desired.
4. I mix the melted butter with chopped garlic. I add salt and a little pepper.
5. I spread a layer of potato circles. Brush the potatoes with a mixture of butter and garlic. Then I lay out the fish. I sprinkle cheese on top.
6. I add oregano, salt and pepper to the cream. Pour the sauce over the ingredients on the baking sheet.
7. I put it in an oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

You can bake trout at home in many ways with the addition of various ingredients, spices and homemade sauces. Try interesting combinations of products, experiment with sauces and find the most preferred recipe for cooking salmon fish, which will certainly delight family and friends. Good luck!

Trout meat is very tender and aromatic. How many culinary masterpieces can be prepared from it. But in order for it to turn out soft and tasty, you should strictly monitor the baking time. There are many recipes for this fish, it can be baked whole or in pieces. Even with sauces. In any case, the fish turns out amazingly.

The most common recipes for baked trout in the oven. According to nutritionists, trout in this form is an excellent dietary option. It can be used to prevent heart disease and in the treatment of gastrointestinal diseases. Baking allows you to save all the taste and useful substances of the fish. In addition, to cook fish in this way, a minimum of effort and cost is required.

Trout baked in the oven is a simple dish that every housewife can cook with just a few ingredients. But as a result of simple manipulations, a dish will come out that will act as a self-sufficient dinner or addition to the festive table.

For cleaning from scales, it is better to use a small knife with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.

How to cook delicious trout in the oven

Trout baked in the oven in foil recipe with lemon

Ingredients:

• 1 rainbow trout (400-500 g),
• ½ lemon
• 1 st. l. olive or other vegetable oil,
• 1 small bunch of parsley,
• coarse salt,
• freshly ground pepper,
• baking foil

Cooking:

Wash the fish, remove the insides, gills, rinse and dry again. Lay the fish on the foil folded in 2 layers. Grate the trout carcass inside and out with coarse salt and pepper. Wash the lemon and cut into thin circles. Squeeze juice from one or two circles of lemon, combine it with 1 tbsp. l. vegetable oil. Coat the fish with olive oil and lemon juice. Cut the rest of the lemon slices in half. On one side of the trout, make small cuts at an angle of 45 ° and insert half of the lemon slices into these cuts. Wash parsley, dry and chop. Fill the trout belly with greens.

Raise the foil, fasten its edges so that the fish is well covered with foil on all sides. Bake in the oven for 35-40 minutes (baking time depends on the weight of the fish) at a temperature of 180-190 ° C. At the end of baking, carefully open the foil and let the fish brown a little. Put the baked trout on a dish, sprinkle with chopped herbs, lightly salt and pepper.

Not a very complicated recipe, agree? But fragrant and juicy with the smell of lemon, golden trout is ideal for both everyday dinner and a festive table.

How to bake trout with potatoes

Ingredients:

• half a kilogram sea trout steak or river fish carcass;
• kilogram of potatoes;
• cherry tomatoes - 400 g;
• 30 ml of olive oil;
• one large onion;
• spices.

Cooking:

If you are using river trout, then after the initial processing (cleaning of scales, removal of gills and entrails), cut the fish into portions or separate the fillet from it. Sea red fish is recommended to be cut into medium-sized slices. Salt the prepared fillet, season with spices for fish and dried herbs as desired. Peel the potato tubers. Cut the potatoes into large slices. Cover the baking dish with foil or grease with oil. On the bottom, lay out an even layer of onion, cut into thick rings. Place the marinated fish fillets on top of the onions and cover with a layer of potatoes. Sprinkle potatoes with salt, black pepper and other spices to taste. The last layer is cherry tomatoes. Bake the dish in the oven at 190 degrees. Cooking time will be approximately 35 minutes, focus on the features of your oven. The dish will be ready as soon as the potatoes become soft.

Trout baked under creamy steam

For 3-4 servings:

• 1 kg fresh freshwater trout
• 100 g cream 20%
• Freshly ground black pepper
• Vegetable oil

Cooking:

Gutted and cleaned fish should be lightly rubbed with salt and freshly ground black pepper - both outside and inside, in the abdomen. I do not recommend using a lot of salt - it is very easy to miscalculate.

Pour about 100 g of 20% cream onto the fish grated with salt and pepper. Now the fish can be set aside for 20-30 minutes, turning it over from time to time so that the cream “works”.

After 20-30 minutes, we put the fish on skewers. In our case, the skewers will play the role of a kind of support that allows the fish itself to be suspended above the dishes - by analogy with meat on a skewer over coals. It is best to pierce a fish carcass in the following places: one skewer - through the eye to ensure a horizontal position for the head - it will come in handy for us. The second skewer is under the central ventral fin. The third is under the ventral fin in the tail. The bones of the head and the bones of the fins will help hold the fish while it is baking. Arbitrary piercing of the carcass with skewers may not provide this. If the length of the skewers allows, the second and third carcasses can be strung on them in the same way. If it does not allow, it is better to use additional skewers. Most importantly, the whole structure must be built in such a way that the fish is above the dishes without touching it.

Now the cream in which the fish was lying down must be poured into the abdomen of each carcass, and the rest should be poured onto the bottom of the dish. I draw your attention to the fact that the heads fixed with skewers do not allow the cream to spill out. Or, at any rate, they retain a significant portion of the cream in their belly.

Finally, on the cream poured onto the bottom of the dish, it is advisable to drop a few drops of vegetable oil - this will protect them from burning during the entire cooking process.

Place the dishes with the fish on the oven grate so that the heads are oriented towards the back wall of the oven, where the temperature is higher than at the door (preheat the oven to 200 degrees). Bake for about 20-25 minutes without touching anything.

The best and correct indicator that the fish is ready is the color of its abdomen: with a good, dark golden tint. The attack of the cream evaporating at the bottom of the dish on the thickest part of the fish - the back - is guaranteed to bring the product to readiness. And the cream poured into the abdomen allows you to avoid such a common baking trouble as overdrying the fish. In short, you just have to try it!

Cooking trout fillet in pieces in the oven

Ingredients:

• fish fillet - 500-600 g;
• 3 tomatoes;
• fresh champignons - 200 g;
• low-fat hard cheese - 150-200 g;
• natural unflavored Greek yogurt - 100 ml;
• parsley - a small bunch;
• salt,
• a mixture of different peppers.

Cooking:

If the fillet is used frozen, then it must first be thawed. Grate fresh washed, dried fillet with a mixture of freshly ground peppers and salt (preferably coarse salt) to taste. Leave to marinate for 5-10 minutes. Prepare the rest of the products for further processing: cut the tomatoes into slices, thin slices of mushrooms, and grate the cheese on a coarse grater. Wipe a refractory earthenware or ceramic baking dish with olive oil. Lay the fillets in an even layer at a small distance from each other. For each piece of fish put a mug of tomato and a few slices of champignons. On top, the ingredients are sprinkled with grated cheese, after which they are poured with Greek yogurt, decorated with parsley sprigs or chopped herbs. The dish is cooked at a temperature of 200 degrees. Cooking time is a quarter of an hour. Oven-baked trout is served accompanied by a vegetable side dish, for example, leafy salad.

How to bake whole trout in the oven

The trout symbolizes life, and the Celts believed that when a woman eats this fish, she is more likely to become pregnant and have new life in her womb. The Irish mythical hero Tuan, for example, was eaten by the Queen of Ireland while he was in the form of a fish; and then Tuan was reborn from her womb.

Ingredients:

• 2 tablespoons fresh chopped parsley
• ½ cup butter
• 4 trout carcasses, washed
• Sea salt and pepper to taste
• ½ bottle of dry white wine
• Juice of 1 lemon

Cooking:

Mix chopped parsley with oil and divide into 5 equal parts. Rub salt and pepper into each fish and place them on an oven tray. Put one part of the oil mass on each fish, and set aside the rest for now. Pour the wine over the fish, cover with a lid, then cook in the oven for 20 minutes at a temperature of 175 degrees. Then add the lemon juice and the remaining oil, spreading it into small pieces. Cover again and cook for another 10 minutes.

How to bake trout deliciously - 4 simple recipes

Trout baked in a slow cooker

Ingredients (2-3 servings):

• 300 g trout a few green onion feathers
• 1 st. a spoonful of butter
• a pinch of red ground pepper,
• tarragon,
• salt to taste

Cooking:

Gut the fish (do not remove the skin), remove the fins, wash, cut in half along the ridge, then dry. Grease the bottom of the bowl with butter, put the trout into the bowl, skin down, salt, pepper, sprinkle with finely chopped green onions and tarragon. Close the lid, turn on the Multicook program, set the temperature to 110 °C for 20 minutes. Advice to serve with a slice of lemon and boiled asparagus.

Grilled trout

Ingredients:

• 5 small trout,
• 3 tomatoes
• 1 bell pepper
• 1 head of onion,
• dill and parsley,
• 1 lemon
• pepper,
• salt to taste.

Cooking:

Gut the fish, rinse, rub the inside with salt and pepper. Do not remove scales. Leave to marinate for 20 minutes. Cut the tomatoes into cubes, bell pepper into strips, onion into half rings. Chop greens. Stuff the fish with chopped vegetables and herbs. Wrap the pickled fish and lemon slices in foil and bake on the grill.

Trout with shrimps baked in foil over charcoal

Ingredients:

• 5 carcasses of fresh river trout
• 25 large shrimp
• 1 lemon
• pepper

Cooking:

1. Lemon cut into slices. Grill shrimp.
2. Gut the trout, rinse, salt, pepper, put lemon slices and fried shrimp on it. Wrap in foil, put on coals and bake for 20 minutes.

Trout baked with onions in air grill

Ingredients:

• 700 g trout fillet
• 1 egg
• 2 tbsp. spoons of flour
• pepper,
• salt,
• green onion

Cooking:

Lightly beat the egg with salt. Salt the fillet pieces, pepper, roll in the egg and flour. Bake for 30-35 minutes in an Airfryer at 260°C on high fan speed on the top rack. Sprinkle the finished fish generously with chopped green onions.

1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush by resorting to a microwave oven or using the "water bath" method.
2. To obtain juicy, fragrant and tender fish, preliminary marinating is recommended.
3. In order for the fish to be covered with a firm golden brown, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream-based dressing and olive oil will make the steaks juicier and more tender.
5. A whole fish is cooked on average 30-40 minutes. Keeping the fish for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
7. For decoration, a combination of sprigs of parsley and dill is suitable.

Excellent soft taste, low calorie content, but amazing nutritional value and benefits will make trout an ideal dish for family feasts. Bon appetit!