Whole Roasted Ocean Trout Recipes
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
WHOLE RAINBOW TROUT BAKED IN FOIL
It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 27 grams, Fiber 3 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 895 milligrams, Sugar 1 gram, TransFat 0 grams
WHOLE ROASTED TROUT WITH ROASTED SHALLOT AND PANCETTA VINAIGRETTE
Provided by Food Network
Number Of Ingredients 18
Steps:
- For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.
SEA TROUT BAKED WHOLE IN SEA SALT
Steps:
- Preheat the oven to 425 degrees F. Season the inside of the sea trout well with sea salt and pepper, and fill the gut cavity with the fennel fronds and stalks (unchopped).
- Cover the bottom of a large roasting tin with a layer of salt, 1/2-inch deep. Place the trout on top of the salt. Pile the rest of the salt over the fish so that it's completely covered by at least 1/2-inch all over. Don't worry if the head and tail protrude slightly. Sprinkle a little water over the salt.
- Bake for 40 minutes. To test if the fish is cooked, pierce with a skewer; if it comes out warm the fish will be ready. Peel off the salt crust, and the skin should come with it.
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
WHOLE ROASTED OCEAN TROUT
Make and share this Whole Roasted Ocean Trout recipe from Food.com.
Provided by Wendys Kitchen
Categories Australian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 190°C (170°C fan-forced).
- Line a large baking tray with baking paper and scatter half of the thyme, oregano, lemon and garlic across it diagonally (where the fish will lie).
- Place the fish on top of the herbs and lemon and fill it's cavity with remaining herbs, lemon and garlic. Season well with salt and pepper.
- Drizzle fish with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo.
Nutrition Facts : Calories 669.5, Fat 27.7, SaturatedFat 4.7, Cholesterol 217.5, Sodium 205.7, Carbohydrate 21.3, Fiber 1.9, Sugar 0.6, Protein 81.9
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- Cut lemon: cut ~⅓ of the lemon off in one piece, then cut 4 thin slices from the center (about another ⅓).
- Reserve all pieces. Pat outside and inside of trout with paper towel, then rub entire fish with olive oil, and season all over with salt and pepper.
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- 1. Heat oven to 180°C. Season the trout cavity with salt and pepper and drizzle with 1 tbsp oil. Lay the lemon slices inside across the cavity of the fish. Stuff with half the thyme and parsley.
- 2. Using kitchen string, firmly tie the trout crosswise about 4 times, spacing evenly along the fish, tying and knotting loose ends
- 3. Pick leaves from remaining thyme and parsley and chop. Mix herbs with remaining oil and some seasoning. Rub mixture over the outside of the fish, and then transfer to a roasting tray lined with baking paper.
- 4. Bake trout for about 35-40 minutes. Remove from the oven, cover with foil and rest for about 10 minutes. Serve whole at the table.
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