Baked Rainbow Trout Fillet Recipes

BAKED TROUT FILLETS

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

BAKED TROUT FILLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
• Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

BAKED FRESH RAINBOW TROUT

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.

BAKED RAINBOW TROUT FILLET

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
• Start by washing and trimming the tough ends of the asparagus. Drizzle with about 1/2 tsp. of olive oil and sprinkle with a bit of salt and freshly ground pepper. Spread on the baking sheet and bake for 5 minutes.
• Meanwhile wash and slice the tomatoes and zucchini, place in a bowl and toss with 1/2 tsp. of olive oil and a bit of salt and pepper.
• Zest enough of a lemon to get about 1/2 tsp. of zest
• Take the trout fillet and pat it dry with paper towels.
• Drizzle with 1 tsp. of olive oil and sprinkle fish with salt, pepper, lemon zest and dry herbs (if using dry instead of fresh), gently rub the seasonings on the flesh of the fish.
• Remove the baking sheet from the oven, stir the asparagus and push them to the sides, place the fish (skin side down) in the middle and the tomatoes and zucchini around the fish. Top the fish with the lemon slices.
• Return the baking sheet to the oven and cook for another 10 minutes or until the fish flakes easily with a fork.
• Serve.

BAKED RAINBOW TROUT FISH FILLETS

Steps:

• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• Put the rainbow trout fillets on a baking sheet in a single layer, skin side down.
• Brush the rainbow trout fillets with melted butter and sprinkle with salt and pepper.
• Put the baking sheet in the oven and bake for 10 minutes, or until the fish flakes easily with a fork.

OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO

Steps:

• Preheat the oven to 425°F. Spray a baking dish with cooking spray.
• Season the fish with sea salt and cracked black pepper.
• Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
• Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
• Spread mayonnaise mixture on both sides of the trout.
• Roll the trout in the Panko mixture to coat evenly.
• Transfer the fillets to a baking sheet.
• Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
• Serve immediately with tartar sauce.

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.

BAKED RAINBOW TROUT FILLETS WITH ROASTED BROCCOLI

Steps:

• Pat the rainbow trout fillets dry with paper towels. Rub the fillets with olive oil, sprinkle with salt and freshly ground pepper. Add chili flakes if desired. Set aside.
• Preheat oven to 425F. Place a rack in the middle of your oven.
• Rinse broccoli, drain from water. On baking sheet add the broccoli, olive oil, salt and freshly ground pepper. Toss the broccoli with the oil and the seasonings and spread out on baking sheet.
• Bake in the oven for 10 minutes. After 10 minutes of roasting, stir the broccoli and push it to one side leaving just enough space to add the trout fillets.
• Place the fillets on the baking pan and return to the oven. Cook for another 10 minutes before checking fillets for doneness. You can do this by using a fork or the tip of a knife to flake the thickest part of the fish, if it flakes easily, the fish is done, if not return to the oven for a couple more minutes before checking again.
• Start by making a garlic paste by crushing and mashing your garlic with a little bit of salt. If you don't own a mortar and pestle, you can also chop the garlic up really finely and then use the side of your knife blade to mash it and turn it into a paste.
• In a small bowl, combine the lemon juice, garlic paste and salt. Add the tahini paste and slowly add 1/2 cup of water, whisking until the sauce is well blended. Taste and adjust to your liking. If the sauce is too thick, you can add a tablespoon of water at a time until you have reached the desired consistency.
• If desired add the chopped parsley to the tahini sauce before serving.

GARLIC BUTTER RAINBOW TROUT IN FOIL

Steps:

• Preheat oven to 375°F.
• Cut a sheet of foil large enough to wrap the trout completely.
• Cover the baking sheet with the aluminum foil, and place the trout fillet in the center.
• Fold up all 4 sides of the foil.
• Then, season the trout with salt and pepper.
• Drizzle the melted butter over the trout until evenly coated.
• Top with minced garlic and fresh minced dill.
• Fold the sides of the foil over the trout. Cover it completely.
• Bake for about 13 minutes or until the fish flakes easily with a fork.
• Then, open the foil, and broil for 3 minutes.

LEMON HERB BAKED RAINBOW TROUT

Steps:

• Preheat oven to 425 degrees F or 218 degrees C.
• Line a baking sheet with aluminum foil or parchment/waxed paper for easy clean up.
• Drizzle about a tablespoon of your extra virgin olive oil on your lined baking sheet and rub on the bottom (you can use oil spray if you prefer)
• Place your rainbow trout skin side down on the lined baking sheet. Arrange your zucchini, yellow squash slices and snap peas around your rainbow trout.
• Place your lemon slices on top of your rainbow trout. Salt and pepper rainbow trout and vegetable as desired. Drizzle a little olive oil over the top of the vegetables and rainbow trout. Add fresh chopped herbs. (we used a mixture of lemon thyme, oregano and chives)
• Place your prepared Lemon Herb Rainbow Trout in the oven on the middle rack and cook for about 10 - 12 minutes or until the fish flakes easily with a fork.
• Garnish with extra fresh herbs if desired and enjoy!
• Preheat grill to medium.
• Cut your large rainbow trout fillet in 4 sections. Leave the skin on
• Next cut 4 large heavy-duty aluminum foil sections out and spray the bottom of it with a little spray oil or drizzle a little of olive oil. We used fresh herbs from our garden, lemon thyme, oregano and chives. You can use any fresh herbs of choice like dill, parsley, basil, marjoram all work well here. In addition, feel free to exchange with 1 teaspoon dried herbs like an Italian blend works well.
• Place one fillet of rainbow trout in the middle of each aluminum foil pieces with the skin side down.
• Next place your zucchini, yellow squash slices and snap peas or quick cooking vegetables of choice.
• Top with lemon slices, drizzle of olive oil, fresh herbs and salt and pepper to taste.
• Wrap each packet leaving room around the fish and crimp the edges so it is sealed all around.
• Cook your packets on the grill on medium - high for about 10 minutes or until your fish flakes easily with a fork.
• Serve your packets to your guests right in the aluminum foil packet. Clean-up is a breeze