Best Baked Trout Fillets Recipes

BAKED TROUT FILLETS

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

BAKED RED TROUT FILLETS WITH PARSLEY PESTO

Steps:

• Make pesto:
• If using chile, heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chile briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total. Soak chile in hot water to cover 4 minutes, then drain.
• With motor running, drop garlic into a food processor and process until finely chopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (if using) and purée until smooth. Transfer to a bowl and stir in lemon juice.
• Bake trout:
• Preheat oven to 350°F with rack in middle. Brush bottom of a large shallow baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt, red-pepper flakes, and 1/4teaspoon pepper.
• Bake fish until just cooked thourough, 12 to 15 minutes (depending on thickness). Serve fish with pesto.

BAKED PARMESAN TROUT FILLETS

Steps:

• Preheat oven to 350 degrees.
• Place trout fillets in a greased shallow baking dish.
• In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
• Sprinkle with paprika.
• Bake 20-25 minutes or until fillets flake easily with a fork.

BAKED TROUT FILLETS WITH BREAD STUFFING

Steps:

• To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.
• With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.
• In a large sauté pan, heat the oil over medium heat.
• Pour half into a cup; set aside.
• Add the scallions and carrot to the pan.
• Cook for about 3 minutes, or until soft.
• Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.
• Toss to moisten.
• Spoon oval mounds of the stuffing on the fillets.
• Press lightly to pack.
• Drizzle with the reserved oil.
• Bake for 18 to 20 minutes, or until the stuffing is golden.
• With a panckae turner, transfer the stuffed fillets to plates.
• Note: This dish may be put together several hours in advance.
• Allow the stuffing to cool to room temperature before mounding the fillets.
• Cover with plastic wrap and refrigerate.
• The baking time may increase by 5 minutes.

BAKED TROUT FILLETS

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.