BAKED WHOLE TROUT
Baked Whole Trout, is an easy healthy Italian baked whole fish recipe. A delicious family dinner.
Provided by Rosemary Molloy
Categories Main Course Main Dish
Time 55m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375°F. Drizzle a tablespoon of olive oil on a large baking pan.
- Sprinkle the salt on and in each fish. Place the following ingredients in the order listed in the cavity of the fish. One tablespoon of olive oil, 2 or 3 halves garlic cloves, 5 sprigs of parsley and 1 sprig of rosemary.
- Place the fish (if making more than one whole fish, then the fish can be touching but not on top of each other) on prepared baking pan drizzle the fish with a little olive oil. Place the small potatoes around the fish.
- Bake for approximately 30-40 minutes, depending on size (check with an instant read thermometer temp. 145°F (62C)). Let sit 5 minutes and then remove skin and bones , place clean meat on a plate and serve with fresh lemon and olive oil if desired. When serving always be careful of bones.
Nutrition Facts : Calories 530 kcal, Carbohydrate 1 g, Protein 46 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 133 mg, Sodium 944 mg, ServingSize 1 serving
BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER
Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!
Provided by Nora from Savory Nothings
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- If the fish hasn't been gutted and scaled, do so.
- Heat the oven to 400°F (200°C). Prepare a roasting tin.
- Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
- Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
- Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
- In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.
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