Trout In Lemon Sauce Recipes

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TROUT WITH GARLIC LEMON BUTTER HERB SAUCE



Trout with Garlic Lemon Butter Herb Sauce image

One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

1.5 pounds trout (or salmon, or arctic char - 2 large fish fillets with skin on the bottom)
2 tablespoons olive oil (more, if needed)
1 tablespoon Italian seasoning ((dried thyme, oregano, parsley, combined together))
1/4 teaspoon salt (to taste)
4 garlic cloves (diced)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine
2 tablespoons butter (softened)
2 tablespoons parsley (chopped)

Steps:

  • Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  • Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving

BAKED TROUT WITH LEMON SAUCE



Baked Trout With Lemon Sauce image

Perfectly baked fish doesn't need to be complicated, and this recipe keeps it unpretentious. When the flavors are this simple, it pays to go the extra mile with fresh-squeezed lemon and fresh-cracked peppercorns.

Time 25m

Yield 2

Number Of Ingredients 8

2 trout fillets
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/2 cup chopped fresh parsley
LEMON SAUCE
1/4 cup butter, melted
2 tablespoons fresh lemon juice
2 cloves garlic, minced

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil. Place the trout fillets on the foil. Season with salt and pepper. Sprinkle the green onions and parsley over the top. Combine the melted butter, lemon juice, and garlic in a small bowl. Mix well. Place the trout in the oven. Bake at 375 degrees F for 20-30 minutes or until the fish flakes easily with a fork. Baste the fish with the lemon sauce several times during the cook time. Serve the fish drizzled with any remaining sauce.

TROUT IN LEMON SAUCE



Trout in Lemon Sauce image

Make and share this Trout in Lemon Sauce recipe from Food.com.

Provided by Miss Erin C.

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 trout fillets
4 tablespoons water
4 lemon slices
8 ounces milk
3 ounces fish or 3 ounces vegetable stock
1 1/2 ounces butter
1 ounce plain flour
1 -2 tablespoon lemon juice

Steps:

  • Pre-heat oven to 350°F
  • Place the trout into an ovenproof dish, with a slice of lemon on top of each fish, add the water.
  • Bake for 10-15 minutes or until cooked.
  • Melt the butter in a saucepan over a low heat.
  • Stir in the flour and cook gently for 2-3 minutes.
  • Add the milk and stock, bring to the boil, stirring continuously, until thickened.
  • Simmer gently for 4-5 minutes.
  • Add the lemon juice.
  • Place the fish on a serving dish, discarding the lemon slices.
  • Coat with the sauce.
  • Serve with salad or seasonal vegetables.

Nutrition Facts : Calories 262.5, Fat 16.2, SaturatedFat 7.8, Cholesterol 77.2, Sodium 132.8, Carbohydrate 9.6, Fiber 0.4, Sugar 0.3, Protein 19.4

SAUTEED TROUT WITH LEMON CHIVE BUTTER



Sauteed Trout with Lemon Chive Butter image

Provided by Claire Robinson

Time 53m

Yield 4 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped shallot
3 tablespoons finely chopped fresh chives, divided
Kosher salt and freshly cracked black pepper
4 pieces trout fillet

Steps:

  • Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
  • Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
  • BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

LEMON CREAM SAUCE FOR TROUT



Lemon Cream Sauce for Trout image

This lemon sauce for trout recipe is a great dinner option. Quick and easy, it's perfect for a weeknight date meal.

Provided by Kevin D. Weeks.

Categories     Dinner     Entree     Lunch

Time 30m

Yield 2

Number Of Ingredients 23

2 trout filets
2 teaspoons olive oil
1 teaspoon Italian herb mix
1/2 teaspoon paprika ( Spanish )
1/2 cup white wine (or vermouth )
1 small shallot (finely chopped)
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons capers
1 carrot (julienned)
2 tablespoons water
1/4 medium fennel bulb (diced)
1/2 cup peas (fresh)
3 tablespoons unsalted butter
1 teaspoon olive oil
1 tablespoon heavy cream
4 to 5 red potatoes (small, cleaned and quartered into wedges)
salt (to taste)
pepper (to taste)
Garnish: parsley
Garnish: lemon wedges
Garnish: almond slices toasted

Steps:

  • Turn on broiler and place rack in top position.
  • Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
  • Place in oven and cook for about 4 minutes.
  • Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
  • Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
  • Remove from heat and stir in butter, capers, salt, and white pepper. Once trout is plated, pour sauce over fillets.
  • Optional Sides: Preheat oven to 200 F. Keep trout covered and warm in the oven. In a small or medium frying pan, add a couple of tablespoons of water. Bring to a boil and toss in the julienned carrots. Boil for about a minute, remove and place covered into the warm oven. Remove excess moisture from pan, set flame to medium-high heat, add 1 tablespoon of butter and 1 teaspoon olive oil. Add potato wedges and fry on both sides until crispy. Season with salt and pepper while cooking, for a bit of heat mix in a dash of smoked paprika. Once cooked remove to a paper towel-lined plate to let the excess oil soak off. Keep in the warmed oven until ready to assemble. Wipe out the pan, place over medium-high heat, add remaining butter. Once melted add the fennel and cook for about a minute. Next, combine the peas and cream with the fennel. Cook till peas are softened but not mushy, about three minutes.
  • To Assemble: Place potatoes down first, spooning the peas over potatoes and now gently lay the trout on top of the bed of peas. Stack the julienned carrots on the trout. Pour the lemon cream sauce over the dish and for an extra touch add some toasted almond slices.

Nutrition Facts : Calories 954 kcal, Carbohydrate 90 g, Cholesterol 149 mg, Fiber 12 g, Protein 30 g, SaturatedFat 25 g, Sodium 499 mg, Sugar 15 g, Fat 49 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g

LEMON TROUT



Lemon Trout image

This delicious lemon trout is lightly battered and pan-seared, blending seasonings from lemon pepper to cayenne pepper to create a burst of flavor!

Provided by fallon425

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 11

4 cups all-purpose flour
2 tablespoons lemon pepper
1 ½ tablespoons salt
½ teaspoon dried thyme
½ teaspoon cayenne pepper
1 teaspoon onion powder
¼ cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
½ cup lemon juice
½ cup extra-virgin olive oil

Steps:

  • In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
  • Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
  • Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Nutrition Facts : Calories 978.8 calories, Carbohydrate 103.1 g, Cholesterol 97.1 mg, Fat 40.5 g, Fiber 5.7 g, Protein 48.6 g, SaturatedFat 6.1 g, Sodium 3401.1 mg, Sugar 1.8 g

SMOKED TROUT WITH LEMON-CHIVE SAUCE



Smoked Trout With Lemon-Chive Sauce image

Provided by Celia Barbour

Categories     appetizer

Time 20m

Yield 10 to 12 hors d'oeuvre servings

Number Of Ingredients 9

2 medium smoked trout
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crème fraîche
Finely grated zest of 2 lemons
2 teaspoons lemon juice
1 1/2 teaspoons snipped chives
2 tablespoons minced dill
1 baguette, sliced

Steps:

  • Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
  • In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
  • Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

HERBED TROUT WITH LEMON BUTTER



Herbed Trout With Lemon Butter image

I'm far to lazy to bone trout! I just stuff them with the onion mix and brush well with the lemon butter. It works for me.

Provided by Annacia

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (8 -10 ounce) rainbow trout
1/4 cup butter, melted
1 teaspoon finely shredded lemon peel (set aside)
3 tablespoons lemon juice
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary or 1 tablespoon tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
snipped fresh parsley (optional)
lemon wedge

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
  • On a cutting board, spread each fish open, skin side down.
  • In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
  • In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
  • Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
  • Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
  • If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING



Oven Roasted Trout with Lemon Dill Stuffing image

Nothing beats fresh fish, especially when it is filled with a fresh dill and lemon bread stuffing. The fresh flavors of this dish will leave your mouth begging for more.

Provided by Jacqueline

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

1 cup soft bread crumbs
½ sweet onion, minced
2 tablespoons chopped fresh dill
2 teaspoons grated lemon zest
1 clove garlic, minced
¼ cup olive oil, divided
salt and pepper to taste
4 trout, cleaned and head removed

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

PANFRIED TROUT WITH LEMON



Panfried Trout with Lemon image

You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 lemons, cut into 1/4-inch rounds
4 1/2 teaspoons butter
4 1/2 teaspoons olive oil
4 1/2 teaspoons sesame oil

Steps:

  • Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
  • Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
  • Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

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BAKED STEELHEAD TROUT (TENDER TROUT IN GARLIC BUTTER SAUCE WITH …
2022-03-31 Spread the minced garlic across the top of each fillet and place the sliced lemons and pats of butter on top of the garlic. 1½ lbs steelhead trout, 2 large lemons, ½ teaspoon each, salt & pepper, 2 teaspoon garlic, 3 tablespoon butter. Seal the fillets securely in the foil, making a packet. Bake in the middle of your oven's center rack for 14 ...
From bakeitwithlove.com


RECIPE: STEELHEAD TROUT & LEMON-CAPER SAUCE WITH ORZO, ZUCCHINI …
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the …
From blueapron.com


TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - BRADLEY'S FISH
Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
From bradleysfish.com


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