Baked Trout With Spicy Almond And Coconut Sauce Recipes

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BAKED TROUT WITH SPINACH-BUTTER SAUCE



Baked Trout with Spinach-Butter Sauce image

Provided by Darina Allen

Categories     Dairy     Fish     Leafy Green     Herb     Bake     Quick & Easy     Trout

Yield Makes 4 servings

Number Of Ingredients 8

2 rainbow trout, weighing 2 pounds each
Salt and freshly ground pepper
2-4 tablespoons butter
2 sprigs of fresh herb fennel
Spinach-butter sauce
1 cup spinach leaves
2/3 cups heavy cream
6 tablespoons butter

Steps:

  • Preheat the oven to 375° F.
  • Clean the trout and wash well, making sure to remove the line of blood from the inside near the backbone. Dry with paper towels and season inside and out with salt and freshly ground pepper. Put a lump of butter and a sprig of fennel into the center of each trout. Take a large sheet of aluminum foil and smear a little butter on the center. Put the trout onto the buttered bit and fold over the edges into a papillote shape. Seal well to ensure that none of the juices can escape. Repeat with the other trout. Put the two foil parcels on a baking sheet, making sure they are not touching. Bake in the preheated oven for about 30 minutes.
  • Meanwhile, make the spinach-butter sauce. Remove any large stems from the spinach and wash well. Cook in 2 1/2 cups salted boiling water for 4-5 minutes or until just soft and tender. Drain, pressing out every last drop of water, then mince the spinach. Put the cream into a saucepan and simmer on low heat until reduced to about 3 tablespoons. Then, on a very low heat, whisk in the butter bit by bit as though you were making a hollandaise sauce. Stir in the spinach.
  • When the fish is cooked, open the parcels and use some of the delicious juices to thin the sauce. Put the two parcels on a hot serving dish and bring to the table. Skin the fish and lift the juicy pink flesh onto hot plates. Spoon the spinach-butter sauce over the fish and eat immediately.

BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

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.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

BAKED TROUT WITH SPICY ALMOND AND COCONUT SAUCE



Baked Trout with Spicy Almond and Coconut Sauce image

Indian stlye baked fish for special occasions. I personally do not like fish but my wife said she enjoyed it. I obtained the recipe from an Indian cookery course I am attening in Coventry England

Provided by ChrisMnn

Categories     Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

2 whole trout, gutted (or fish of your choice)
2 tablespoons lemon juice
2 tablespoons tomato puree
1 tablespoon ground almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon Tabasco sauce
1 teaspoon garam masala
3 tablespoons plain low-fat yogurt
125 ml coconut milk
1 tablespoon chopped coriander leaves
2 tablespoons oil
1 small bay leaf
2 black cardamom pods (optional)
1 inch cinnamon bark
1/2 teaspoon salt
flaked almonds
lemon wedge
fresh bay leaf

Steps:

  • Rinse the fish under running water.
  • Sprinkle the fish with half the lemon juice and place in oven proof dish.
  • Preheat oven 190c/375f/Gas5.
  • In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, Tabasco sauce, garam masala, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
  • Pour in 125ml/4fl.
  • oz water and blend everything together.
  • In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
  • Pour the sauce mixture into this and bring to the boil.
  • reduce the heat and cook for a further 1-2 minutes.
  • Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.

Nutrition Facts : Calories 290.5, Fat 29, SaturatedFat 14.1, Cholesterol 1.3, Sodium 625, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 3.6

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