Best Baked Trout Recipes

BAKED FRESH RAINBOW TROUT

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.

WHOLE RAINBOW TROUT BAKED IN FOIL

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.

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.

STEELHEAD TROUT BAKED WITH HONEY OR MAPLE GLAZE

Steps:

• Melt the butter in a small sauce pan over low heat. Whisk in the ingredients. Place the fish in the center of a rectangle of foil. Pour the glaze over the fish and fold the packet around the fish. Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you're in a big hurry, start the oven before you make the glaze and just pop it in. Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes. Got it? The recipe makes enough glaze for a little over two pounds of fish. It is easily halved or doubled. This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish. On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first. Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.

SIMPLE HERB-BAKED TROUT & HORSERADISH

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.

STUFFED BAKED TROUT

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME

Steps:

• Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 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.
• In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp 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. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

STUFFED BAKED TROUT

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.

HERB-STUFFED BAKED TROUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
• Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.

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 TROUT AMANDINE

Steps:

• Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
• Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER

Steps:

• Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
• Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

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 WITH BACON

Steps:

• Preheat the oven to a temperature of 400 degree F.
• Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
• Divide this mixture into four portions and place one portion in the cavity area of each trout.
• Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
• Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
• Serve immediately.

BAKED TROUT WITH GARLIC & MUSHROOMS

Steps:

• To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
• Slice mushrooms and place half in the bottom of a shallow baking dish.
• Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
• Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
• If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
• Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
• Pour slowly over fish saving about half of the mixture.
• Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
• Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
• Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
• Garnish with a few lemon wedges and a few sprigs of fresh parsley.
• Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

STUFFED BAKED TROUT

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes.
• 3. Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes.
• 4. Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.
• 5. Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes.
• 6. Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
• 7. Season the inside cavity of the trout well with salt and freshly ground black pepper
• 8. Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet.
• 9. Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish.
• 10. Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.

BAKED TROUT STUFFED WITH CRAB

Steps:

• Preheat oven to 375 degrees.
• Fry the bacon slices until crisp and rendered of fat.
• Drain on paper towels.
• Crumble the bacon.
• Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
• Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
• Set aside.
• Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
• Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
• Fold in the crabmeat and bacon.
• Bind with the egg.
• Open each fish like a book, skin side down.
• Spread the stuffing over one half.
• Pack it down firmly, then fold over the other half and press down gently.
• Close the opening with toothpicks if desired.
• Set the fish in the prepared baking dish or roasting pan.
• Brush the tope of the fish with a little reserved bacon fat.
• Bake until the fish is cooked, 25-30 minutes.
• Carefully transfer the fish to warmed serving plates and serve immediately.

WHOLE BAKED TROUT WITH MUSHROOMS

Steps:

• Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
• Bake until cooked through, about 30 minutes. Transfer to platter.

RAINBOW TROUT (TILAPIA) BAKED

Steps:

• Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
• Sprinkle with parsley, lemon juice and salt.
• Heat oil in small skillet; fry onion and garlic till limp.
• Place tomatoes in pan and top with fish.
• Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
• Bake at 350 degrees for 30-40 minutes.

BAKED TROUT WITH FRESH HERBS

Steps:

• Sprinkle the trout with salt and black pepper to taste.
• Combine parsley and the next 6 ingredients in a small bowl and stir.
• well.
• Stuff half of herb mixture in each fish cavity.
• Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
• Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
• Garnish with lemon wedges.