Whole Baked Trout With Herb Salsa Lemon Recipes

ROASTED WHOLE TROUT WITH LEMON AND HERBS

Roasted Whole Trout With Lemon and Herbs image

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

Ingredients

2 whole trout (10-12 oz each, cleaned and gutted)
salt (pepper)
1 Tablespoon olive oil
1 lemon (sliced)
1-2 garlic cloves (sliced)
1 small onion (very thinly sliced)
fresh dill and parsley

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

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

Ingredients

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.

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