Baked Rainbow Trout Fillets With Roasted Broccoli Recipes

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.

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.

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 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.

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.