Best Baked Trout With Cucumber Recipes

TROUT WITH CUCUMBER AND SOUR CREAM

Trout with Cucumber and Sour Cream image

Categories Bake Low Carb Quick & Easy Wheat/Gluten-Free Trout Cucumber Healthy Sour Cream Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 large cucumber, peeled, very thinly sliced into rounds
3 teaspoons chopped fresh dill
2 1/2 teaspoons fresh lemon juice
1 cup sour cream
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter, melted
2 12-to 14-ounce trout, filleted

Steps:

Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

BAKED FRESH RAINBOW TROUT

Baked Fresh Rainbow Trout image

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

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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

BAKED TROUT, WITH CUCUMBER

Baked Trout, With Cucumber image

Provided by Moira Hodgson

Categories dinner, easy, quick, weekday, main course

Time 20m

Number Of Ingredients 5

Ingredients

4 trout
4 tablespoons butter
4 tablespoons fresh chopped dill
2 pounds cucumbers
Coarse salt and freshly ground pepper to taste

Steps:

Preheat oven to 375 degrees.
Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 542 milligrams, Sugar 1 gram, TransFat 0 grams