Best Baked Trout With Broccoli Apple And Fennel Slaw Recipes

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RAINBOW TROUT, TOMATOES, AND BASIL IN PARCHMENT



Rainbow Trout, Tomatoes, and Basil in Parchment image

This parchment-baked trout is about as simple as dinner gets. It's also fast and requires virtually no cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

4 fillets rainbow trout
Kosher salt and freshly ground pepper
2 small tomatoes, sliced
Extra-virgin olive oil, for drizzling
1 cup fresh basil leaves, torn if large

Steps:

  • Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
  • Fold parchment closed and transfer to a rimmed baking sheet.
  • Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

Nutrition Facts : Calories 230 g, Cholesterol 94 g, Fat 9 g, Fiber 1 g, Protein 33 g, Sodium 112 g

BAKED TROUT WITH FENNEL



Baked Trout With Fennel image

Make and share this Baked Trout With Fennel recipe from Food.com.

Provided by lazyme

Categories     Canadian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large fresh rainbow trout, head left on if desired (2-3 lb)
1/2 cup dry white wine
1 lemon, cut in slices
4 fennel, sprigs up to 6 (the feathery fronds)
2 tablespoons butter, cut in small pieces
1/3 cup unsalted butter
1/2 small lemon, juice of
salt and pepper, to taste
1 tablespoon chopped fresh fennel leaves

Steps:

  • Wash and clean trout thoroughly, scraping skin with a dull knife.
  • Pat dry.
  • Cut off fins with scissors or sharp knife and trim tails.
  • Place trout in a greased oblong baking dish.
  • Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
  • Add wine and top with remaining lemon slices, fennel sprigs and butter.
  • Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
  • Baste periodically.
  • Meanwhile, make meuniere butter:
  • In a small, heavy saucepan, melt butter.
  • Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
  • Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

Nutrition Facts : Calories 576.6, Fat 43.2, SaturatedFat 26.7, Cholesterol 111.8, Sodium 352.6, Carbohydrate 39.1, Fiber 15.5, Sugar 1.5, Protein 6.7

BAKED TROUT FILLETS



Baked Trout Fillets image

Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika

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.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

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