Trout in the oven - 10 delicious baking recipes

Trout baked in the oven always turns out to be very tasty, tender, juicy. This noble fish will look great on everyday dining and on the festive table. For baking, you can use both the whole carcass and its small pieces.

Whole baked trout in the oven

Ingredients:

• trout - 2 carcases half a kilo;
• green onions - 1 bunch;
• spices for fish - to taste;
• large tomato - 1 pc.;
• lemon - 1 pc.;
• parsley - 2 to 3 branches;
• olive oil - 3 dessert spoons;
• salt.

Cooking:

1. To bake whole trout deliciously, the first thing you need to do is get rid of all the excess: remove the entrails, gills, scales. Rinse fish with running water. Dry with paper towels.
2. Grate carcasses with spices and salt.
3. On the baking sheet, line the foil up with the shiny side. Grease it with olive oil.
4. Lay the trout. Paste slices of lemon and tomato into the abdomen. Add salt and chopped greens to the filling.
5. Bake the treat at an average temperature of 20 - 25 minutes.

The abdomen of the fish does not need to be sutured or fastened. Serve as an independent dish or with any suitable side dish.

How to cook in cream

Ingredients:

• fish carcass - 1 pc. (large);
• carrots - 1 pc.;
• fish spices and salt to taste;
• white onion - 1 pc.;
• fat cream - 1 full glass;
• flour - 3 dessert spoons;
• butter - 80 - 100 g;
• fish broth - 1 full glass;
• grated hard / semi-hard cheese to taste.

Cooking:

1. To cook trout in cream, the first thing you need to do is cut the fish carcass and cut it into steaks of medium thickness. To salt. Put the slices in a baking dish immediately.
2. From any chopped vegetables, cook a golden frying on any fat.
3. Melt butter in a separate frying pan, add flour.Stir for a couple of minutes, then pour everything with cream and broth.
4. Bring the sauce to thickening, constantly stirring it with a wooden spatula. Add the sauce and spices.
5. Pour the fish slices with the ready-made sauce and send them to a very hot oven for 25 minutes.
6. Pour almost ready meal with chopped cheese and cook another 10 - 12 minutes.

As soon as a crust appears on the treat, you can remove it from the oven. Serve a dish with mashed peas and / or potatoes.

Foil roasting recipe

Ingredients:

• medium trout carcasses - 2 pcs.;
• sour cream - 1/3 st .;
• onion - 1 head;
• garlic - 2 cloves;
• sea ​​salt and spices;
• long rice - 5 dessert spoons;
• fresh peeled champignons - 6 - 7 pcs.;
• hard cheese - 70 - 100 g;
• refined oil.

Cooking:

1. Cook rice until tender, but not until cooked. Cool.
2. Fry small onion cubes until transparent in refined oil.
3. In the fat remaining after the vegetable, fry the mushrooms, cut into small pieces, until fully cooked.
4. Mix two frying with rice, add grated cheese and sour cream. Season the composition with salt and spices. The filling should turn out to be very salty.
5. Butcher fish carcasses. Cut them so that a deep “pocket” appears in the middle of the trout. Fill it with filling.
6. Wrap the fish in foil. Each in a separate segment.
7. Bake trout in foil at 180 degrees for just over half an hour.

The finished dish does not require an additional side dish. A vegetable salad is enough.

Oven trout steaks

Ingredients:

• fish fillet - from 1 large trout;
• fresh garlic - 3 to 4 cloves;
• shallots - 1 pc.;
• lemon - 1 large;
• greens - 1/3 of the bunch;
• butter - 5 dessert spoons;
• spices and salt.

Cooking:

1. Chop the onion very finely and fry in butter until it is clearly brown.
2. Immediately send crushed garlic, salt, a pinch of chopped lemon zest and whole fruit juice to the vegetable pan.
3. Pour spices and obscure the aromatic mass over low heat for a couple of minutes.
4. Grate fish fillet on all sides with the resulting spicy oil. Top with chopped herbs.
5. Leave it to stand right on the table for a couple of hours.
6. Then cut the trout into steaks and send to bake in the oven for 40 minutes at medium temperature.

Serve with boiled green beans and mayonnaise garlic sauce for dinner.

With potato

Ingredients:

• fish fillet - 400 - 450 g;
• raw potatoes - 600 - 650 g;
• garlic - 2 to 3 cloves;
• fresh rosemary - a couple of twigs;
• salt and olive oil to taste;
• ground black pepper.

Cooking:

1. Carefully washed with a brush and cut the potatoes into large pieces. Grind it with the peel.
2. Sprinkle vegetable slices with salted olive oil on top.
3. Bake potatoes in the oven for 20 to 25 minutes until golden brown.
4. Cut the fish fillet into medium slices. Grate with a mixture of salt and pepper.
5. Spread rosemary and garlic on top of roast potatoes.
6. The last to arrange the fish pieces, grated with salt and oil.
7. Bake the ingredients together for about a quarter of an hour. The exact time depends on the size of the fish pieces.

The cooked trout, baked in the oven with potatoes, is delicious served with various hot sauces.

Gefilte fish

Ingredients:

• trout - 1 carcass;
• lime juice - ½ tbsp .;
• salt and pepper - to taste;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• parsley - 1 bunch;
• cheese - 100 g;
• mayonnaise sauce to taste;

Cooking:

1. Grate the washed fish well with salt and pepper on each side. Including inside. Pour with lime juice and leave for 3 to 4 hours under a film. If it’s hot at home, send it to the refrigerator.
2. Chop tomatoes and onions in very small pieces. Mix with chopped herbs. Add grated cheese, salt to taste, mayonnaise sauce.
3. The resulting mass stuff the pickled fish in advance. Fix the filling with toothpicks.
4. Bake treats at 200 - 210 degrees 40 minutes.

With fish according to such an unusual recipe, you can immediately cook a side dish. To do this, thin circles or small cubes of potatoes need to be laid out next to the trout on a baking sheet or in any selected form.

Oven baked rainbow trout

Ingredients:

• rainbow trout - 1 kg;
• sun-dried tomatoes - 30 g;
• bacon - 50 g;
• fresh parsley - 50 g;
• stem celery - 50 g;
• garlic - 3 to 4 cloves;
• olive oil;
• salt and spices.

Cooking:

1. Prepare the carcass for baking - gut, rinse, dry.
2. Grate trout with olive oil, spices and salt. Leave on for at least 40 minutes.
3. Mash the garlic. Mix with finely chopped sun-dried tomatoes, fresh parsley, celery. If necessary, salt the filling.
4. Fill the prepared carcass of the rainbow trout with the resulting mass and cover it with foil.

Bake fish at 190 degrees for about half an hour.

In the sleeve for baking

Ingredients:

• trout - 1 carcass;
• dill - 1 bunch;
• lemon - half;
• salt, white pepper, refined oil.

Cooking:

1. Mix the oil with the juice of half a citrus. Add a pinch of chopped zest, salt and white pepper.
2. Pour chopped dill into the oil mass.
3. Cover the trout carcass cut and prepared for baking with the resulting mixture.
4. Leave it for at least 1 hour.
5. Place the trout in a baking bag and cook in the oven for half an hour at 190 degrees.

Cooking in sour cream

Ingredients:

• 2 - 3 kg fish carcass;
• salt, spices - to taste;
• lemon juice - 1/3 tbsp .;
• sour cream - 1 tbsp .;
• milk - 1/3 st .;
• dill - 1 bunch.

Cooking:

1. Cut the fish and cut it into thin steaks.
2. Place in a baking dish. Sprinkle with lemon juice.
3. Mix sour cream with milk and chopped dill. To salt.
4. Pour the fish in the resulting sauce.

Bake the treat at medium temperature for about half an hour.

With mushrooms

Ingredients:

• trout - 2 carcasses;
• onion - 1 large;
• dried porcini mushrooms - 50 g;
• semi-hard cheese - 50 g;
• vegetable oil - ¼ st .;
• salt, white pepper;
• butter - 50 g;
• flour - 1 dessert spoon;
• heavy cream - ½ tbsp.

Cooking:

1. Dried mushrooms pour boiling water and leave for 20 minutes.
2. Coarsely rub the cheese. Chop the onion arbitrarily.
3. Cut fish, rinse, dry. Salt and sprinkle with white pepper. Leave for a quarter of an hour.
4. Fry finely chopped mushrooms with onions in vegetable oil until tender. Mushroom liquid to leave.
5. Add cheese to the hot mass and mix the ingredients until the latter melts.
6. Fill the resulting carcasses with fish carcasses. Fasten the edges with toothpicks.
7. The liquid in which the mushrooms were soaked was brought to a boil.
8. Separately, fry flour in melted butter. Pour boiling liquid from mushrooms, add cream and salt.
9. Send the sauce (without lumps) in a form with fish carcasses.
10. Bake them at an average temperature of 40 minutes.

You can leave part of the hot sauce and serve the finished fish with it.

To cook trout in the oven, you need to know some secrets of baking it. First of all, the fish must be thawed naturally - first in the refrigerator, and then at room temperature. In addition, do not bake trout for longer than 40 minutes. Otherwise it will be very difficult to preserve its juiciness.