LEMON BUTTER HERB BAKED TROUT
I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.
Provided by Cheryl
Categories Main Course
Time 18m
Number Of Ingredients 6
Steps:
- HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
- PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
- BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
- FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 3 g, Protein 48 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 147 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED TROUT AND ARTICHOKES WITH ALMONDS, BREADCRUMBS AND MINT
Editor's Note: Learn how to roast a whole trout with this recipe for Roasted Trout and Artichokes with Almonds, Breadcrumbs and Mint. This baked trout recipe features a crispy skin that is complemented by a delicious bread crumb topping with lemon, garlic, and artichokes. A drizzle of crème fraîche helps elevate this baked trout into a special dish fit for any occasion. I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions - so good - and a nice squeeze of lemon juice. I came up with this recipe using preserved artichoke hearts from my local deli. In the picture I've used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.
Provided by Jamie Oliver
Categories Seafood
Number Of Ingredients 12
Steps:
- Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin-side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes - watch them carefully as they don't take long - then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint. Take the crusts off the ciabatta and whizz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin-side up, laying a bacon rasher along the top of each one, and secure with the string (see picture below). Sprinkle the thyme over the top and any excess filling around the tray.
- Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the crème fraîche generously with salt and pepper and add a little lemon juice.
- When the fish is ready, cut the string and serve the fillets with a nice drizzle of crème fraîche and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.
ROASTED WHOLE TROUT WITH LEMON AND HERBS
Serving seafood whole is such a beautiful presentation and has minimal prep. The cavity of the fish is stuffed with lemon, onion, garlic and fresh herbs. As it roast, the fish is permeated all the way through with these aromatic ingredients. The cooked fish is really flaky, tender and juicy.
Provided by Olga's Flavor Factory
Categories Main Course
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Make diagonal slashes on both sides of the fish.
- Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
- Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
- Rub the olive oil over the top surface of both fish.
- Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
- Yields: 2-4 servings
ROASTED TROUT WITH ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
- Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.
Nutrition Facts : Calories 450, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 628 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 44 grams
LEMON-HERB BAKED TROUT RECIPE
This oven-baked trout recipe is the perfect balance of citrus, herbs, and buttery white fish. Perfect for everything from quick dinners to hosting!
Provided by Natalya Drozhzhin
Categories seafood
Time 35m
Number Of Ingredients 6
Steps:
- Gather all the ingredients for the recipe. Slice lemon into thin rings.
- At this point, decide if you'd like to cook the trout with our without the bone (this is all based on your preference). Next, generously season the fish inside and out with salt.
- Place the fish on a baking sheet lined with parchment paper. Stuff the inside of the fish with a layer of thin lemon slices and a layer of herbs. Next, sprinkle on some freshly ground pepper.
- Lightly drizzle olive oil over the top of the fish, followed by another layer of lemon slices. Bake fish in a preheated oven at 350°F for 15 minutes. Next, turn the oven to a high-broil and cook the fish until it lightly browns (about 2 minutes).
- Serve the fish hot or chill it in the fridge and serve it cold. Enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 3 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 66 mg, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC
Sheet-Pan Baked Rainbow Trout and Asparagus. Trout is flavored with olive oil, salt and cracked black pepper, freshly minced garlic and fresh lemon. Healthy, low-carb, and gluten-free recipe, packed with healthy omega 3 fatty acids. Easy and quick dinner - only 30 minutes from start to finish!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 521 kcal, Carbohydrate 14 g, Protein 52 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 658 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
BAKED TROUT WITH FRESH HERBS
Make and share this Baked Trout With Fresh Herbs recipe from Food.com.
Provided by lazyme
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the trout with salt and black pepper to taste.
- Combine parsley and the next 6 ingredients in a small bowl and stir.
- well.
- Stuff half of herb mixture in each fish cavity.
- Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
- Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
- Garnish with lemon wedges.
Nutrition Facts : Calories 446.9, Fat 33.6, SaturatedFat 16.5, Cholesterol 152.7, Sodium 89.9, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 33.6
ROASTED TROUT ON GREEN HERBS
Categories Fish Roast Low Fat Quick & Easy
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450°F. Lightly oil a large shallow roasting pan (a half sheet pan is ideal) and slip it empty onto the middle rack of the oven. As it heats, rinse the herbs and scallions, and dry them on paper towels. 2. Make three slashes into each side of the trout, not quite touching the bone. Rub a liberal amount of olive oil on the outside of the fish (including into the slashes) as well as into the cavity. Place a crushed garlic clove inside each trout. Salt and pepper the fish on both sides. 3. When ready to cook, scatter the herbs on the heated pan so they make a nest for the fish (they protect the fish from sticking to the pan). Lay the fish on top of thw herbs, not letting the fish touch. Roast 8 to 12 minutes, or until the fish is nearly opaque or white to the bone. Immediately remove from the oven. 4. With two metal spatulas, lift the trout with their beds of herbs onto a serving platter. Squeeze the lemon juice over them and garnish with the lemon wedges.
More about "roasted trout on green herbs recipes"
MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12-16Total Time 40 minsCategory Fish RecipesCalories 199 per serving
- Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish.
ROAST TROUT AND NEW POTATOES WITH HERB BUTTER RECIPE ...
From realfood.tesco.com
5/5 (6)Total Time 45 minsCategory DinnerCalories 597 per serving
ROASTED TROUT WITH HERB BUTTER AND ROASTED POTATOES RECIPE ...
From eatsmarter.com
5/5 (3)Total Time 1 hr 10 minsServings 4
PAN-ROASTED TROUT WITH WALNUT-GREEN SAUCE
From saltandwind.com
Cuisine American, GermanCategory Dinner, Lunch, MainServings 2Total Time 50 mins
BAKED TROUT WITH FRESH GARDEN HERBS RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 35 minsServings 2Calories 505 per serving
CITRUS ROASTED RAINBOW TROUT | LITEHOUSE FOODS
From litehousefoods.com
HERB-ROASTED TROUT WITH BUTTERY ALMONDS RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 40 minsCategory Seafood Recipes, Fish Recipes, Trout
- Preheat oven to 450°F. Spread half of lemon slices and half of fresh herb sprigs on a large rimmed baking sheet lined with parchment paper. Rub trout all over with 2 tablespoons oil; sprinkle inside and outside of trout with 2 1/2 teaspoons salt and pepper. Stuff trout cavities evenly with remaining lemon slices and remaining herb sprigs. Arrange trout on prepared baking sheet. Roast in preheated oven until a thermometer inserted into thickest portion of fish near the head registers 140°F, 16 to 20 minutes. Transfer trout to a large serving platter.
- Heat butter and remaining 1 tablespoon oil in a medium skillet over medium. Add sliced almonds, and cook, stirring often, until light golden, 2 to 4 minutes. Remove from heat (almonds will continue to brown), and stir in remaining 1/4 teaspoon salt. Spoon almond mixture evenly over trout.
SIMPLE HERB ROASTED SALMON (20 MINUTES) - TWO KOOKS IN THE ...
From twokooksinthekitchen.com
5/5 (13)Total Time 20 minsCategory Main CourseCalories 331 per serving
- Preheat oven to 425F/218C. Line a pan with parchment paper or foil sprayed with oil (for easier clean up).
- PREPARE SALMON FILLETS: Place salmon on pan skin side down. Make slits crosswise on each fillet as deep as possible without cutting into the skin - about 1/4 inch/6mm above the skin or bottom of salmon is good. Reserve a tablespoon of herb mixture for garnish. Stuff the rest of herbs into the slits and sprinkle a bit more on top of salmon. Drizzle salmon with oil, squeeze the lemon over the fish and season generously with salt and pepper. You can let the salmon sit and marinate for 15 minutes if you have time.
- ROAST SALMON TO PERFECTION: Add wine to the pan around the salmon. Roast for 10-12 minutes or just until salmon is easy to flake and is warm pink in the the thickest part for moist medium to medium-rare (not white pale pink as this will be dry). Rule of thumb is 10 minutes per inch of thickness, but slightly less might be needed because of slits in salmon.
- SERVE: If salmon has skin on bottom, to remove it, slip spatula between skin and flesh. Lift and transfer to plate. Sprinkle reserved herbs on top and serve with lemon wedges and garnish option.
BAKED TROUT WITH ROASTED VEGETABLES | RICARDO
From ricardocuisine.com
5/5 (73)Total Time 45 minsCategory Main DishesCalories 450 per serving
EASY ROASTED WHOLE TROUT RECIPE - COOK.ME RECIPES
From cook.me
Cuisine WorldTotal Time 37 minsServings 12Calories 199 per serving
CRISPY ROASTED TROUT WITH GARLIC, LEMON AND FRESH HERBS ...
BASQUE STYLE TROUT WITH HERBS RECIPES RECIPES WITH ...
From tfrecipes.com
10 BEST BAKED TROUT RECIPES | YUMMLY
From yummly.com
FLASH-ROASTED TROUT ON GREEN HERBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST FILLET RAINBOW TROUT RECIPES | YUMMLY
From yummly.com
ROASTED WHOLE TROUT WITH LEMON AND HERBS | RECIPE | TROUT ...
From pinterest.com
ROASTED TROUT WITH SMOKED SALT AND FRESH WOODY HERBS RECIPE
From seriouseats.com
WHOLE BAKED TROUT – GRABANDGORECIPES
From grabandgorecipes.com
ROASTED TROUT ON GREEN HERBS RECIPES WITH INGREDIENTS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love