Best Italian Marinated Baked Rainbow Trout Recipes

BAKED WHOLE TROUT

Steps:

• Pre-heat oven to 375°F. Drizzle a tablespoon of olive oil on a large baking pan.
• Sprinkle the salt on and in each fish. Place the following ingredients in the order listed in the cavity of the fish. One tablespoon of olive oil, 2 or 3 halves garlic cloves, 5 sprigs of parsley and 1 sprig of rosemary.
• Place the fish (if making more than one whole fish, then the fish can be touching but not on top of each other) on prepared baking pan drizzle the fish with a little olive oil. Place the small potatoes around the fish.
• Bake for approximately 30-40 minutes, depending on size (check with an instant read thermometer temp. 145°F (62C)). Let sit 5 minutes and then remove skin and bones , place clean meat on a plate and serve with fresh lemon and olive oil if desired. When serving always be careful of bones.

ITALIAN-MARINATED BAKED RAINBOW TROUT

Steps:

• Marinate trout in Italian dressing in the refrigerator overnight.
• Preheat oven to 350°F.
• Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
• Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.

PLANK BAKED RAINBOW TROUT

Steps:

• Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
• Preheat the oven to 375 to degrees F.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
• Place the planks in oven for approximately 15 to 20 minutes.
• Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.

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.

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.