Menu
Is free
Registration
home  /  Jam and jam/ Cooking trout fish in the oven. Trout in foil in the oven - royal fish in your kitchen

Cooking trout fish in the oven. Trout in foil in the oven - royal fish in your kitchen

Trout is a healthy and nutritious fish, a dish from which will be an excellent decoration for any holiday table. One of the most interesting and delicious ways cooking - baking with the addition of spices and seasonings. In the article, we will consider how to cook trout in the oven at home.

The article presents many recipes for baking trout for every taste - from simple to complex, with vegetables in homemade sauce (based on mayonnaise and cheese or cream), in own juice with a crispy crust, etc.

Before you start cooking, learn about the calorie content of the dish and read a few simple and useful advice, which will help bake trout tasty and nutritious.

Calories in oven baked trout

The calorie content of trout is 88 kilocalories per 100 grams, so it belongs to dietary products. Baked fish in its own juice with vegetables will not have a serious negative impact on the figure. The average calorie content of a baked dish is 100-140 kcal / 100 g.

Adding high-calorie foods is another story. The increase in calories is affected by the use of sauce dressings (for example, based on cheese and mayonnaise). In this case, the calorie content will increase to 180-220 kcal.

  1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush, resorting to help microwave oven or using the water bath method.
  2. To obtain juicy, fragrant and tender fish, it is recommended pre-marination, but I already told you how to pickle trout in another article.
  3. In order for the fish to be covered with a firm golden crust, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
  4. Sauce dressing based on sour cream and olive oil make steaks juicier and more tender.
  5. A whole fish is cooked on average 30-40 minutes. Keeping trout for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
  6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
  7. For decoration, a combination of sprigs of parsley and dill is suitable.

How to clean and gut a trout?

To clean from scales, it is better to use a small knife with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.

Classic roast recipe

Ingredients:

  • Trout (loin) - 2 pieces,
  • Lemon - 1 piece,
  • Salt - 10 g,
  • Olive oil - 10 g,
  • Mixture of herbs - 5 g.

Cooking:

  1. Thoroughly wash portioned fish steaks. Dry both sides with paper towels.
  2. I roll in a plate with salt and a mixture of dried herbs (basil, rosemary).
  3. I drizzle the trout with olive oil. I sprinkle with lemon juice. I send it to the refrigerator for 2-3 hours.
  4. I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.
  5. I put the baking dish with pieces of trout soaked in lemon juice and sprinkled with spices in a preheated oven. Cooking time - 15 minutes. Then I turn off the oven. I leave it to “reach” for 10-12 minutes.

Video recipe

I serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. Top with finely chopped herbs.

How to bake whole trout in the oven to be juicy

Ingredients:

  • Trout carcass - 1 piece,
  • Mixture of peppers - 1 teaspoon,
  • Lemon - 1 piece,
  • Butter - 50 g,
  • Salt - 1 small spoon,
  • Parsley and dill - 1 bunch each.

Cooking:

  1. I remove the head, fins and scales. Carefully take out the insides. I wash several times. I let the excess water drain. I'm drying.
  2. I rub the carcass with a mixture of peppers and salt. I pour lemon juice (squeeze from half of the fruit).
  3. I put finely chopped greens inside. I leave to marinate for 20 minutes.
  4. I turn on the oven. I set the temperature to 180 degrees. Cut the remaining half of the lemon into thin slices.
  5. I spread out a sheet of foil. I spread lemon slices (a few things). I put the marinated fish on top. I make the cuts carefully. I put in them a slice of lemon and a small piece of butter.
  6. I wrap it in foil. I put it in the oven. The optimal cooking time is 30-35 minutes. According to the recipe, it turns out to cook juicy salmon or mackerel.

Useful advice. Use a knife to check for doneness.

Trout baked in the oven in foil

Portion recipe in pieces

Ingredients:

  • Trout tenderloin - 400 g,
  • Mustard - 2.5 tablespoons,
  • Honey - 1 large spoon,
  • Lemon juice - 2 tablespoons,
  • Olive oil - 1 tablespoon,
  • Yogurt - 125 g,
  • Sour cream - 3 large spoons,
  • Salt, black ground pepper, chili pepper - to taste,
  • Greens - 1 bunch of dill.

Cooking:

Useful advice. 5 minutes before cooking, unfold the foil so that a delicious golden crust forms on the surface of the fish.

  1. Wash the trout steaks thoroughly and pat dry.
  2. I rub with two different peppers and salt. I sprinkle with lemon juice, coat on all sides with 2 tablespoons of mustard, previously mixed with honey.
  3. I let the fish soak in the mixture for 15-20 minutes. After the specified time, I wrap the steaks in foil.
  4. I turn on the oven. I install temperature regime at 170-180 degrees. I cook 20-25 minutes.
  5. While it’s cooking, I’ll start preparing a delicious sauce dressing. Finely chop the dill, beat together with sour cream and yogurt in a blender. I add 1 large spoonful of lemon juice to the resulting mixture, put half a tablespoon of mustard. Sprinkle black pepper and chili pepper to taste. I mix thoroughly.

Videos cooking

I serve hot and crispy trout with homemade sauce. As a side dish, boiled rice or fresh vegetable salad is suitable.

Whole trout with vegetables

Ingredients:

  • Carcass of fish - 500 g,
  • Tomato - 1 piece,
  • Bulb - 1 piece,
  • bell pepper- 1 piece,
  • Greens (parsley and dill) - 2 branches each,
  • Lemon - 1 piece,
  • A set of seasonings and spices - to taste.

Cooking:

  1. I clean the fish from scales. I remove the entrails and gills. I wash several times. I dry with towels.
  2. I rub it inside and out with a mixture of salt and pepper (ground black). I pour lemon juice obtained from half the fruit. I leave to marinate for 20 minutes.
  3. My vegetables. I cut peppers into circles, tomatoes into medium-sized cubes, and onions into half rings. Finely chop 1 sprig of parsley and dill. Save the rest of the greens for garnish. ready meal.
  4. I line a refractory baking dish with foil. I spread half a lemon, cut into thin circles, on the bottom. I put the fish on top. I put chopped vegetables through the incision on my belly. I add my favorite spices to taste.
  5. I wrap it in foil. I preheat the oven to 180 degrees. I set the form with trout and cook for 30 minutes.

Serve by making a beautiful decoration from sprigs of greenery.

Rainbow trout in foil with orange

Rainbow trout is also called Kamchatka salmon and rainbow trout. Unlike the stream, the rainbow has a longer body, a wide strip running along the sides. There are no red spots on the scales.

Ingredients:

  • Rainbow trout - 3 pieces of 250 g,
  • Lemon - half fruit
  • Orange - 1 piece,
  • Provencal herbs(dried) - 1 teaspoon,
  • Parsley - 1 bunch,
  • Dill - 1 bunch,
  • Ground pepper, salt, olive oil - to taste.

Cooking:

  1. I press lemon juice into a deep bowl. I add salt and a mixture of dry herbs. I pour olive oil. I mix.
  2. I am preparing fish. I remove the insides, remove the scales. Wash thoroughly and let dry.
  3. I rub the carcasses on all sides with a prepared mixture of dry herbs, lemon juice and olive oil. I close the top with a plate. I put it in the refrigerator for 60-90 minutes.
  4. I turn on the oven. I set the temperature to 200 degrees.
  5. My orange. Cut in half and cut into thin slices. I put particles of citrus fruit in the belly of the fish along with fresh herbs.
  6. I wrap it in foil. I put it in the oven for 15-20 minutes.

Video recipe

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

Ingredients:

  • Trout carcass - 600 g,
  • Bulb - 1 piece,
  • Prunes - 300 g,
  • Dried apricots - 300 g,
  • Raisins - 50 g,
  • Lemon - 1 piece,
  • Olive oil - 50 ml,
  • Salt, pepper - to taste,
  • Parsley stalks - for decoration.

Cooking:

  1. I wash dried fruits several times. After I leave warm water to soften for 15 minutes.
  2. Finely chop half of the dried fruit. I transfer it to a plate.
  3. Preparing fish for frying. I remove the extra external and internal parts. I wash, make an incision in the abdomen and rub with a mixture of salt and spices.
  4. I put chopped dried fruits in the belly of river trout. Transfer to a baking sheet lined with foil. So that the fish “does not disperse” in the abdomen, I use toothpicks.
  5. I turn on the oven at 200 degrees. I send the dish to bake for 30 minutes.
  6. While the trout is cooking, I will make a simple but very tasty home gas station.
  7. Finely chopped onion fried in olive oil. I add the remaining half of dried fruits (whole). Carcass, not forgetting to stir.

I serve the finished fish with fried dried fruits and onions. I decorate with thin slices of lemon and sprigs of greens.

Trout in the oven in the sleeve quickly and tasty

Ingredients:

  • Rainbow trout - 1 kg,
  • Lemon - 1 piece,
  • Butter - 2 large spoons,
  • Sea salt - 1 small spoon
  • Black pepper - 6 g,
  • Olive oil - 10 ml,
  • fresh parsley- 2 beams.

Cooking:

  1. I remove the scales, fins, gills and entrails. After the preparatory procedures, thoroughly rinse in running water. Wipe with paper towels or paper towels.
  2. Mix in a small bowl sea ​​salt and pepper. I prefer ground black. Thoroughly coat the fish inside and out.
  3. My lemon. I cut off 1/3 part and squeeze out the juice. I mix it with oil (olive) and rub the trout again. I leave to marinate for 15 minutes.
  4. On the surface of the fish I make several cuts. I put chopped pieces of butter into the formed slots, a few pieces of lemon along with parsley.
  5. I put the workpiece in the sleeve for baking. I tie it up and put it on a baking sheet. I send it to the oven preheated to 90-100 degrees.
  6. I bake for 40 minutes. If you want to get a golden crust, cut the sleeve 5-7 minutes before the end of cooking the trout.

I spread it on a plate and decorate with greens.

Trout baked in the oven with cheese and mayonnaise

Ingredients:

  • Trout steaks - 5 pieces,
  • Hard cheese - 150 g,
  • Mayonnaise - 100 g,
  • Sour cream - 150 g,
  • Lemon - 1 piece,
  • Vegetable oil - for frying fish (greasing the mold),
  • Salt, ground pepper - to taste,
  • Greens - parsley and dill (2 sprigs each).

Cooking:

Useful advice. Add your favorite spices and seasonings (such as dry herb mix) if desired.

  1. I take 5 ready fish steaks. Salt and pepper on different sides, sprinkle with juice obtained from half a lemon. I leave it for 5-10 minutes.
  2. I mix mayonnaise and sour cream in a deep dish. I grate the cheese on a large grater. My greens under running water. Finely chop on a kitchen board.
  3. half grated cheese mix with mayonnaise and sour cream. The remaining part hard cheese I mix with chopped herbs in a separate bowl.
  4. I fry steaks in a heated pan with vegetable oil. Enough 1.5-2 minutes on each side.
  5. I spread the lightly browned trout in a form previously greased with vegetable oil. For each piece I put a sauce dressing of cheese, mayonnaise and sour cream.
  6. I preheat the oven by setting the temperature value to 200 degrees. I send it to bake for 6-8 minutes.
  7. I take out the form, sprinkle on top with a “cap” of greens and cheese.
  8. I put it back in the oven. Cook for about 15-20 minutes until golden brown.

How to cook trout steaks in the oven with cream

River trout goes well with onions, tomatoes and cheese and is perfect if you don't know what to cook for dinner. Delicate sauce from cream - nice addition to the dish.

Ingredients:

  • River trout - 2-3 pieces,
  • Fresh cream- 300 ml,
  • Onions - 2-3 things,
  • Tomatoes - 2 pieces,
  • Cheese - 250 g,
  • Salt, ground black pepper - to taste.

Cooking:

  1. I carry out the necessary preparatory procedures with fish. I clean, remove excess parts, wash thoroughly in running water several times. I discuss. I rub with salt and spices. I leave it in the bowl for a few minutes.
  2. I clean the onion and chop finely. I rub cheese (semi-hard variety) on a grater with a fine fraction. I thoroughly wash the tomatoes. I cut into thin rings.
  3. I move the fish into a baking dish, pour cream, spread a layer of thin tomato rings, put onions and sprinkle cheese on top.
  4. I turn on the oven at 180 degrees and bake for 25-35 minutes.

Enjoy your meal!

What to cook from trout fillet in the oven?

Recipe with ginger, tomatoes and garlic

Ingredients:

  • Fillet - 800 g,
  • Grated ginger - half a tablespoon
  • Onion - 1 small head,
  • Garlic - 1 clove,
  • Tomato - 1 piece,
  • Soy sauce - 1 large spoon,
  • Greens (parsley, basil, green onions, dill) - 1 bunch each,
  • Lemon - 1 piece,
  • Sunflower oil - for greasing the baking sheet,
  • Salt, pepper - to taste.

Cooking:

Useful advice. Do not use a large number of salt, as it is present in the recipe soy sauce.

  1. I also clean my vegetables. I cut the garlic into thin pieces. I cut the onion into half rings of small thickness. Chop the tomato into small cubes. Shredding greens. I grate the zest of the lemon.
  2. I grease the baking sheet sunflower oil and lay the fillet. Drizzle soy sauce on top. Sprinkle lightly with lemon juice. I add salt and pepper.
  3. Spread on a baking sheet ginger, chopped garlic, grated lemon peel. I lay out half rings of onions and tomatoes. I add a mixture of finely chopped greens on top.
  4. I preheat the oven to 200 degrees. I set up a baking sheet with fish. Drizzle fillets with olive oil before baking. Cooking time - 20 minutes.

Serve with a light side dish (such as fresh vegetables).

Recipe with potatoes and cheese

A very tasty and satisfying meal. The combination of baked potatoes with tender trout in cream will not leave guests indifferent.

Ingredients:

  • Trout steaks - 600 g,
  • Potatoes - 700 g,
  • Cheese - 200 g,
  • Cream - 250 g,
  • Garlic - 2 cloves,
  • Butter - half a tablespoon,
  • Vegetable oil - 1 teaspoon,
  • Salt, oregano, ground black pepper - to taste,
  • Greens - for decoration.

Cooking:

  1. My potatoes, peel and cut into thin slices. I cut the fillet into portioned slices.
  2. I grate cheese. I press the garlic through a special press.
  3. I add a little vegetable oil to the baking dish. Substitute olive oil for vegetable oil if desired.
  4. Melted butter mixed with minced garlic. I add salt and a little pepper.
  5. I spread a layer of potato circles. Brush the potatoes with a mixture of butter and garlic. Then I lay out the fish. I sprinkle cheese on top.
  6. I add oregano, salt and pepper to the cream. Pour the sauce over the ingredients on the baking sheet.
  7. I put it in an oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

You can bake trout at home in many ways with the addition of various ingredients, spices and homemade sauces. Try interesting combinations of products, experiment with sauces and find the most preferred recipe for cooking salmon fish, which will certainly delight family and friends. Good luck!

Trout- red fish of the salmon family, rich in substances useful to humans: amino acids, polyunsaturated fatty acids, protein, minerals and vitamins A, E, D, group B. In terms of calories, trout is twice as inferior to salmon. In 100 gr. The product contains only an average of 88 kcal. Due to its properties, trout can even be used for diet food, because fatty acid Omega-3 and Omega-6 have a positive effect on the functioning of the heart, our blood vessels, and also help prevent the formation of cholesterol plaques on them. Trout is a delicacy type of fish.

Would need:

  • Trout - 1 carcass (or steaks - the amount that you need).
  • Mayonnaise - 1 pack. (400gr.)
  • Lemon - 1 pc.
  • Seasoning for fish universal - 1 pack.
  • Onion - 3 pcs.
  • Tomato - 5-6 pcs.
  • Hard cheese - 300 gr.
  • Vegetable oil - 20 gr.
  • Salt - to taste.

How to cook trout in the oven:

  1. We wash the fish, clean it (this time I used a fish with previously removed scales). We cut the trout into steaks (about 1.5 - 2 cm thick). In a bowl (in which we will marinate our fish), we spread the mayonnaise, add the universal spices for fish and lemon juice (you can add the juice of only half a lemon). Mix everything thoroughly and the sauce is ready.
  2. Salt can be omitted, as mayonnaise and seasoning are quite salty.
  3. We put the washed and dried steaks in our bowl so that the sauce covers the top of the fish. Let stand in the refrigerator for 30-40 minutes (so that all the flavors are properly absorbed into the trout). My fish was in the marinade for 2 hours. Onion cut into half rings (or a cube - as you like more). In a preheated pan with vegetable oil, fry it until half cooked. Cut the tomatoes into slices (about 0.5 cm thick). Three cheese on a corpse grater in a separate bowl.
  4. On a baking sheet greased with vegetable oil, lay out the marinated trout steaks, without cleaning off the sauce from them. Then, on top of the steak, lay the sautéed onion, on top of the onion - 2-3 cups of tomato. Tomatoes can be smeared with the remaining sauce (in which the fish was marinated). We put the baking sheet in a preheated oven to 180 degrees for 15 minutes. When the time is up, we take out the baking sheet, sprinkle our steaks with cheese and send them to the oven for another 5-7 minutes at the same temperature. The fish is completely ready.
  5. It turns out very tender and fragrant. You can serve trout with absolutely any side dish: rice, mashed potatoes, vegetables, etc. I served trout with mushroom julienne.

Oven-baked trout fillet

This dish is for four people. Trout according to this recipe turns out to be very tasty, you and your guests will definitely like it. To prepare oven-baked trout fillet, you will need the following products.

Ingredients:

  • Trout fillet: 800 grams.
  • Onion: half.
  • Grated ginger: 0.5 tablespoon.
  • Garlic: 1 clove.
  • Tomato: 1 piece.
  • Soy sauce: 1 tbsp. a spoon.
  • Lemon: 1 piece.

Step by step recipe cooking oven-baked trout fillet:

  1. Cut the onion into thin rings, cut the tomato into medium-sized cubes, finely chop the garlic. Greens can be used any, but must be present green onion, dill, parsley and basil. Chop greens.
  2. On a baking sheet previously greased with vegetable oil, put the trout fillet. Then, in equal parts, pour over the squeezed lemon juice and soy sauce. Season the trout with salt and pepper. Do not overdo it with salt, because. It's already in soy sauce.
  3. Arrange on fish, lemon zest, minced garlic and ginger. Then lay out the cubes of tomato and onion. Lastly, add the greens.
  4. Preheat the oven to a temperature of 200 degrees and sprinkle with olive oil, put a baking sheet in the oven. Approximate baking time 20 minutes.
  5. Put the finished trout fillet on plates, without violating the integrity of both the vegetables on top and the fillet. Drizzle the sauce from the pan over each piece.
  6. You can also cook a side dish for trout.

Trout baked with potatoes

Hearty dish, can be served as a main dish. Trout with potatoes according to this recipe, it turns out just as amazingly tasty. To prepare it you will need:

Ingredients:

  • Trout (fillet): 1 kilogram.
  • Soy sauce: 12 tbsp. spoons.
  • Potatoes: 8 pieces.
  • Sour cream: 900 ml.
  • Bow: 2 pieces.
  • Head of garlic.

Step-by-step recipe for cooking trout baked with potatoes:

  1. Stir in cream and soy sauce. Put the fish fillet on a baking sheet, overlay the trout with finely chopped onion and garlic.
  2. Peel the potatoes, cut into medium slices. Put on the onion and garlic next to the fish.
  3. Pour sauce over everything. Bake for forty minutes in a preheated oven. To prevent the top of the trout from becoming dry, periodically baste it with the sauce from the pan.
  4. Arrange the dish beautifully on plates and you can start eating!

Whole baked trout

This dish is perfect for a post-holiday menu.

Ingredients:

  • Trout: 1.5 kilograms.
  • Parsley and dill: 1 bunch.
  • Sweet pepper: 2 pieces.
  • Lemon: 1 piece.
  • Ground pepper and salt: to taste.

Step-by-step recipe for cooking whole baked trout:

  1. Wash the trout and brush it with the juice of half a lemon. Salt, pepper and let it brew for 20 minutes.
  2. Chop greens. Put the parsley on the foil, put the fish on top of it. Fill the belly of the trout with what is left of the lemon (after you have squeezed the juice out of it) and dill.
  3. Bake trout in the oven for 30-40 minutes, at a temperature of 180 degrees. Don't forget to unwrap the foil ten minutes before the end of baking. This is necessary in order for the fish to brown better.
  4. Cut the pepper into thin strips, and the other half of the lemon into half rings.
  5. Arrange the cooked trout on a plate garnished with lettuce. Garnish the top of the fish with pepper and lemon.

Trout baked in the oven and foil

Trout according to this recipe is perfect for the role of a second course.

Ingredients:

  • Rainbow trout: 500 grams.
  • Vegetable olive oil: 1 tablespoon.
  • Coarse salt: to taste.
  • Lemon: half.
  • Parsley: bunch (small).
  • Freshly ground pepper: 1 pinch.

Step-by-step recipe for cooking trout in the oven and foil:

  1. Prepare the fish. To do this, remove all the insides from it, and wash it thoroughly with water.
  2. Lay the foil folded in two on a baking sheet. Lay the trout on it, after rubbing it with pepper and salt.
  3. Pour boiling water over the lemon, and cut it into thin rings.
  4. Take 2 lemon rings and squeeze the juice from them directly into the olive oil. Rub the fish with this mixture.
  5. Cut the remaining lemon rings in half. On one side of the fish, make those cuts at a 45-degree angle, in 1-2 centimeter increments, and insert the lemon wedges into them.
  6. Wash the parsley, dry it and chop it. Fill her with a trout belly. Pack the fish so that it is wrapped in foil on all sides.
  7. Preheat the oven to 190 degrees and place a baking sheet there for 40 minutes. 5-10 minutes before the end, unwrap it so that it browns better.
  8. Decorate the baked trout with herbs and serve.

Rainbow trout with lime and mint

Components:

  • rainbow trout - 1 pc. (up to 1 kg);
  • lime or lemon - 1 pc.;
  • lemon juice (or lime juice) - 20 ml;
  • garlic - 2 cloves;
  • processed cheese - 60 g;
  • salt, seasoning for fish - to taste;
  • fresh parsley - 50 g;
  • fresh mint - 5 leaves.

Cooking algorithm:

  1. Prepare whole trout for roasting (clean, gut, rinse and pat dry).
  2. Rub with a mixture of salt and seasonings, sprinkle with lemon juice.
  3. Cut the lime into thin circles.
  4. Cheese cut into small cubes.
  5. Chop garlic and parsley with a knife, mix with cheese.
  6. Stuff the trout with herbs with cheese and garlic, put a couple of lime slices inside.
  7. Place on foil, cover with lime slices, garnish with mint leaves.
  8. Pin the edges of the foil over the top.
  9. Bake for 30 minutes, then unwrap the foil and cook for another 10 minutes.

Tender and healthy trout, baked whole, ready. She is not ashamed to submit even to festive table. The fresh aroma emanating from it makes the trout very appetizing.

Trout steaks with almond crust

Components:

  • trout steaks - 4 pcs.;
  • peeled almonds - 50 g;
  • peeled shrimp - 0.2 kg;
  • fresh dill - 50 g;
  • olive oil - 10 ml;
  • basil - 10 g;
  • salt, a mixture of peppers - to taste;
  • sesame seeds (optional) - to taste.

Cooking algorithm:

  1. Rub the steaks with salt and pepper mixture. Pour into a mold greased with olive oil.
  2. Put shrimp on top. If they are large, cut them into several pieces, but it is better to cook this dish with small shrimp.
  3. Sprinkle with crushed almonds, chopped dill and basil.
  4. Cover with foil. Place in oven preheated to 200 degrees. Remove the foil after 20 minutes and bake for another 10 minutes.

Almonds increase the calorie content of the dish, but its benefits also increase. So you can cook a dish according to this recipe even if you adhere to the principles of dietary nutrition.

Trout steaks in creamy sauce

Components:

  • trout steaks - 2 pcs.;
  • drinking cream - 0.2 l;
  • seasoning for fish - to taste;
  • hard cheese - 50 g.

Cooking algorithm:

  1. Rub the steaks with seasoning.
  2. Make deep molds out of foil the size of the steaks, but exceeding them in height.
  3. Mix cream with finely grated cheese.
  4. Put the trout in the foil, pour in the creamy sauce.
  5. Place on a baking sheet covered with foil. Remove the foil after 20 minutes of cooking. Remove from oven after 10 minutes and serve.

A good side dish for trout cream sauce will serve mashed potatoes. Can be served without a side dish, garnished with greens and a small amount of red caviar.

Trout steaks in spicy sauce

Components:

  • trout - 1 pc.;
  • mustard - 25 ml;
  • lemon juice - 20 ml;
  • olive oil - 20 ml;
  • liquid honey - 20 ml;
  • Greek yogurt - 0.2 l;
  • greens - 100 g;
  • salt, pepper - to taste.

Cooking algorithm:

  1. Marinate fish steaks in lemon juice, salt and pepper.
  2. Mix honey with mustard in equal amounts, coat the steaks.
  3. Chop the greens, mix with yogurt, adding a teaspoon of mustard to it. The sauce can be prepared later, while the trout is baked in the oven.
  4. Pour oil over two pieces of foil, put trout steaks in them, wrap in foil.
  5. Bake 20 minutes in foil, then 5 minutes unwrapped.
  6. Serve drizzled with sauce.

As a side dish for trout in a spicy sauce, you can cook rice. spicy sauce can be replaced with soy. The taste, of course, will be different, but also pleasant. The dish will become even more dietary.

Trout fillet with tomatoes and mushrooms

Components:

  • fish fillet- 0.5 kg;
  • medium-sized tomatoes - 3 pcs.;
  • fresh medium-sized champignons - 5 pcs.;
  • parsley - a bunch;
  • salt, pepper - to taste;
  • hard cheese - 50 g;
  • Greek yogurt - 100 ml.

Cooking algorithm:

  1. Cut the fish fillet into portions, rub with salt and pepper.
  2. Mushrooms cut into plates, tomatoes - thin circles.
  3. Put the trout in a mold, cover with mushrooms and tomatoes.
  4. Lubricate with yogurt, lightly sprinkle with finely grated cheese.
  5. Bake in the oven for 25 minutes.

Trout pieces cooked according to this recipe look very appetizing. They can even be prepared for the festive table.

Trout fillet baked with vegetables

Components:

  • trout fillet - 0.5 kg;
  • frozen Vegetable mix(broccoli, cauliflower, carrot, green beans) - a pack of approximately 400 g;
  • large tomato - 1 pc.;
  • onions - 1 pc.;
  • garlic - 2 cloves;
  • bell pepper (preferably colored) - 2 pcs.;
  • soy sauce - 20-40 ml (depending on how salty it is);
  • lemon juice - 20 ml;
  • sweet tomato sauce - a teaspoon;
  • honey - a teaspoon;
  • olive oil - 20 ml;
  • salt, spices - to taste.

Cooking algorithm:

  1. First of all, you need to prepare the marinade: crush the garlic, mix with honey, soy and tomato sauce, lemon juice, spices.
  2. Spread the fish fillet with the resulting sauce, leave for a quarter of an hour.
  3. While the trout is marinating, you can prepare the vegetables. Wash the pepper, remove the seeds, cut into circles. Cut the onion into thin half rings.
  4. Lubricate the form, put the trout in the center, on it - the onion.
  5. Lay the vegetables around the edges without defrosting.
  6. Cover everything with pepper rings.
  7. Cook it all in the oven for 30 minutes.

Whole river trout baked in the oven

In order for a beautiful, iridescent river trout to appear on the counter of the fish department, it is worth a lot of work before catching this very cunning fish in a stream. But it is the whole carcass of fish of the salmon family baked in the oven that can surprise anyone with its unique aroma and taste.

To bake a very satisfying, delicious trout, you will need:

  • river trout - 0.8 kg;
  • garlic - 10 g;
  • lemon juice, mustard, olive oil - 1 tbsp each;
  • butter - 30 g;
  • egg - 1 pc.;
  • pepper, salt - 7 g each (2/3 tsp).

Cooking:

  1. The main process of preparing and cooking a beautiful trout takes 50 minutes, of which only 20 minutes are active. For every 100 g of the dish, there are 130 kcal.
  2. The fish should be cleaned of scales, gills removed, gutted from the inside, not forgetting to scrape off the black film on the ribs. Trout should also be washed and rid of excess remaining liquid. In a deep bowl, mix olive oil, pepper, salt, garlic, chopped in any convenient way.
  3. On a whole fish carcass, you need to make transverse deep cuts on both sides. Lubricate the trout inside with the resulting marinade, on all sides, well inside the cuts. Leave for fifteen minutes.
  4. At this time, preheat the oven to a temperature of 220 °, make mustard sauce. To do this, in a separate container, you need to mix mustard, a pinch of salt, egg yolk and soft butter. Whisk the sauce better with a whisk.
  5. Grease the marinated fish with sauce, not forgetting about its inner part. Then the trout must be wrapped in foil and baked for thirty minutes in the oven.
  6. Submit fragrant dish can be with baked vegetables (tomatoes with cheese, potatoes with sour cream sauce), garnished with tarragon, parsley, green onions.

Trout is a very beautiful, iridescent fish that cooks very quickly in the oven. At the same time, it retains the most beneficial to the body human substances, looks appetizing and very tasty. The use of additional vegetables, seasonings, spices and spices will only emphasize the delicate, juicy, soft taste of the fish. There are some tips for cooking trout from experienced chefs:

  1. Any type of fish has its own characteristic smell, which can be removed with lemon juice, especially for river trout;
  2. The right choice of fresh fish is the key to a deliciously cooked, healthy treat;
  3. Cooking with foil helps a lot to keep all the juice of the trout, so the cut can even be folded into two layers;
  4. The trout will turn out to be very tender, soft, if it is pre-marinated at least overnight;
  5. No need to keep the fish in the oven for longer than forty minutes - it will lose all its juiciness.

When the housewives do not like the seasoning for fish, it can be changed to seasoning from mediterranean herbs, which includes spices (marjoram, basil, oregano), which go well with trout meat.

From trout in the oven, you can cook a lot of dietary and healthy meals, which at the same time will be very tasty and appetizing, worthy of a festive table.

Today you can find a huge number different recipes cooking trout in the oven. Unfortunately, the list of so many ways to bake this wonderful fish includes too many spices, flavored seasonings and other ingredients that completely "etch away" the exquisite taste of the main product.

If you are going to cook trout in the oven for the first time with your own hands, then we strongly recommend trying to bake fish in foil according to the classic recipe - a minimum of flavors (pepper, salt, fresh lemon juice) and baking a carefully sealed whole trout.

In this article you will find the most best recipes with photo step by step cooking trout both whole and in pieces ( fish steaks). Emphasis will be placed on easy complication of the rich palatability this river fish without the use of absolutely unnecessary gastronomic excesses.

HOME PHOTO RECIPE

EXPAND: Trout baked whole in the oven. Step-by-step recipe with a photo of cooking trout in foil (with herbs, lemon, spices) .

+ This is useful to know:

baked trout goes well with products such as: kefir, ginger, rosemary, cranberries, citrus fruits, white wine.

This fish can be baked in the oven as a whole or cut into pieces.

for baking rainbow trout, you can use both foil and a sleeve or salt crust. Any of these options for cooking fish will allow you to get an appetizing crispy crust and melting in your mouth steamed flesh of fish meat, which will be saturated with juices and refined flavors that do not interrupt the taste of the main dish.

another important point- 5 minutes before the dish is fully cooked, be sure to fully open the sealed shell in which the trout is baked.

it is highly undesirable to overexpose rainbow trout in the oven. Remove the baked fish according to the time indicated in the recipe.

Stage 4
- carefully cleaned and washed trout put on top of potatoes, sprinkle with grated cheese, and then salt;

Stage 5
- prepare a sauce of oregano, cream and pepper and evenly pour it over the fish;

Stage 6
- put a second sheet of foil on top of the workpiece and tightly twist the free ends of both sheets to make a box;

Stage 7
- put the trout in foil on an oven tray and set the temperature to 200 degrees;

Stage 8
- after 45 minutes, we take out the baked fish and potatoes from the oven. Serve without a side dish with a salad of fresh vegetables.

√ in foil with vegetables

Ingredients: rainbow trout 1.2 kg, strong medium-sized tomatoes - 2 pcs, sweet onions - 1 pc, half a lemon, a bunch of dill, ground black pepper, salt, vegetable oil

7 stages of cooking fish:

Stage 1
- We cut the rainbow trout, making an incision along the abdomen and removing the fins and gills;

Stage 2
- after removing the spine and thoroughly washing the fillet under running water, unfold and put the chopped fish on the foil greased with vegetable oil with the outside;

Stage 3
- carefully place the foil with the fish on a baking sheet. Salt and pepper the fish;

Stage 4
- Put the tray in the oven for 20 minutes. Temperature - 200 degrees;

Stage 5
- cut lemon, onion, tomatoes into thin rings, and also chop the dill;

Stage 6
- remove the baking sheet from the oven and spread the chopped vegetables on the browned trout, and then put the baking sheet back in the oven for another 20 minutes to bake further;

Stage 7
- after that, take the baked trout out of the oven and sprinkle it with chopped dill.

√ in foil with cheese

Ingredients: trout - 1 kg, half a lemon, onions - 3 pcs, tomatoes - 2 pcs, white pepper- 1 pc, cheese - 200 gr, parsley - 1 bunch, dill - 1 bunch, potatoes 3 pcs, vegetable oil - 1 tbsp. spoon, salt

6 stages of cooking trout:

Stage 1
- we cut the fish, cut off the gills and fins, carefully wash the carcass;

Stage 2
- put the carcass on the foil with chopped herbs and sprinkle with salt. Add white pepper and squeeze lemon juice onto the surface of the fish;

Stage 3
- sprinkle chopped onion and chopped tomato slices on top, put the foil on a baking sheet. Then - into the oven. temperature - 200 degrees;

Stage 4
- in parallel, peel the potatoes and put them in the microwave for 6 minutes;

Stage 5
- we take the trout out of the oven after 10 minutes and add the potatoes greased with vegetable oil to the fish, and then generously sprinkle everything with chopped cheese;

Stage 6
- then put the baking sheet back in the oven for 20 minutes until a crust appears on the cheese. Trout baked with cheese has a unique and refined taste that will impress even the most sophisticated gourmet!

COOKING TROUT FROM VIDEO LESSONS AT HOME CONDITIONS


Trout baked in its own juice with the addition of lemon juice, potatoes, and some vegetables is a wonderful dish that will surely delight your household! Do not wait for the next holiday or significant event. This dish is prepared very simply and all the ingredients for it can be easily purchased at the nearest supermarket, and the oven will do its job without extra hassle. Cook trout baked in foil or in a sleeve right now!

If you have any more trout recipes different ways please share your culinary secrets with our visitors! They will be very grateful to you! You can post your wishes, tips and recipes for cooking in the Comments below.

to Home Page

ALSO DISCOVER...

So, in the presence of two fish weighing a little more than three hundred grams.
There are no scales, so just select the gills and, after cutting, the insides, well, the tails can be trimmed, they are definitely not needed.
Rinse the fish, lightly salt and pepper inside and out, and sprinkle with your favorite seasonings (I have seasoning without salt).


Wash and cut the tomatoes not very thick.
Next, we take two layers of foil, in length they should be slightly larger than our fish. If you are going to bake this fish on coals, then you just need to add an extra layer of foil.
Pour a spoonful of olive oil on the foil, put a couple of slices of tomato and put one or two sprigs of parsley. In the ingredients, I wrote about 6 branches of it - this is if it (a branch) does not have 2-4 leaves.


Next, put our fish on top. Again, chopped tomatoes and a sprig of parsley go into the abdomen. Well, we end invariably - all the same circles of tomatoes and greens. I took one rather large tomato for 2 fish for the top and bottom. Well, the little ones went to the middle. But this is not essential. Large ones are also suitable for the middle - just cut the tomato circles in half.


Everything, a minimum of labor costs and the fish is ready! It remains to lift the edges of the foil and twist them well. Lay out on a baking sheet. Let it stand at room temperature at least half an hour, it will be slightly salted and soaked with seasonings.


It is important that the oven is preheated in advance, because then the fish will immediately begin to cook, and there is little chance of overdoing it, drying it out.

The trout was baked at a temperature of 200 degrees for 25 minutes. Undoubtedly, the cooking time depends on the characteristics of the oven, was the trout frozen or completely fresh, you may need more or less, 20 or 30 minutes.

Formed inside delicious juice, therefore, I serve directly in foil - it retains heat and the juice does not spread.
Enjoy your meal!

The easiest way to cook trout is to roast it in the oven. You can bake both whole fish and trout steaks, fillets. For baking whole, it is better to buy rainbow or golden trout. As a rule, such a trout is small in size, weighing about 200-300 grams on average. More big fish it is better to cut into steaks or remove only the fillet.

Trout is delicious and tender fish and does not require a lot of seasonings and spices. The easiest way to cook trout in the oven is to drizzle with olive oil or melted butter, lemon juice, season with pepper and that will be enough.

Whole trout can be baked with or without the head. The head can then be used to make fish broth. You just need to remove the gills first.

Trout is baked at a temperature of 170-200 degrees. It is best to set the temperature higher first and then lower it.

When baked in foil, the aromas and taste of fish are better preserved. But maybe that's how it seems to me.

Before baking in foil, lightly grease the foil and then lay out the fish. It is not necessary to wrap the fish in foil tightly, but to form, as it were, a package.

You can bake fish in a bag or sleeve.

Depending on the size of the trout, the cooking time is from 10 minutes to half an hour.

From herbs when baking, you can use tarragon, rosemary, dill or parsley. Herbs can be taken fresh or dried.

And now the recipes for baked trout in the oven. All recipes are not dogma. Feel free to make your own changes. I'm sure the trout won't get worse.

Oven baked trout recipes

Whole trout baked in the oven

This baked trout recipe is the easiest. I have mirror trout. But you can also bake rainbow trout.

Trout - 1 piece (about 200-250 grams)

Butter - 50 grams

Lemon - 1 piece

Lemon juice - 1-2 tablespoons

Fresh parsley - 2 tablespoons (or rosemary)

Salt pepper

How to cook trout:

Clean and wash the trout. Cover the form with foil.

Melt the butter and let it simmer for about a minute.

Put the fish in a mold. Drizzle trout on both sides with a little melted butter. Salt and season with pepper.

Put a few circles of lemon and a sprig of parsley or rosemary inside the trout. Lemon can also be placed on top.

Place the trout in the oven and bake until done.

Mix the rest of the oil with lemon juice. Put on the stove and bring to a boil. Drizzle with this sauce cooked trout when submitting.

Trout fillet in the oven

Trout fillet - 1 piece

Butter - 4 tablespoons

Shallots - 1 piece (or leek)

Garlic - 2 cloves

Lemon - 1 piece

Dill - 1-2 tablespoons

How to cook trout:

Melt the butter in a small saucepan or bowl. Peel shallots and finely chop. When using leeks, take only the bleached part.

Saute the onion for 3-4 minutes until the onion is soft.

Finely chop the garlic or pass through the garlic.

Wash the lemon and remove the zest. Cut in half and squeeze juice from one half.

Add garlic and lemon zest to the onion. Fry for about 40-60 seconds more and remove from the stove.

Let cool slightly and add lemon juice.

Line a baking sheet or baking sheet with foil or baking paper. Lay out the prepared trout fillet.

Season with salt and pepper. Drizzle with prepared onion and garlic mixture. Sprinkle finely chopped dill on top.

Put the fish in the oven and bake at 200-280 degrees for about 12-15 minutes. Depends on the size of the fish.

Transfer the finished trout fillet to a dish. Drizzle with squeezed lemon juice from the other half. Sprinkle with the remaining dill.

According to this recipe, you can also cook salmon fillet or salmon.

Baked trout with lemon and rosemary

This recipe for baked trout in the oven is suitable for baking other fish, such as salmon, salmon or catfish.

Trout fillet - 450-500 grams

Garlic - 1 clove

Lemon - 1 piece

Fresh rosemary - 1.5 tablespoons

Salt pepper

How to cook trout:

Wash rosemary and chop coarsely.

Wash the lemon. Remove the zest and squeeze the juice from the lemon.

Crush the garlic with the handle of a knife or a garlic press.

Mix lemon zest, olive oil, garlic, rosemary and lemon juice in a bowl.

Wash the trout fillet and pat dry. Grate with salt and pepper.

Line a mold or baking sheet with foil. Lay the fillets skin side down. Lubricate with the prepared mixture.

Put in the oven and bake at a temperature of 180-150 degrees until the fish is ready.

Do not place the baking sheet close to the oven heater. Better in the middle or down.

Baked trout fillet in walnut breading

For cooking fish according to this recipe, it is better to use river trout fillets.

Trout fillet - 300 grams

Pecans - 100-150 grams (or almonds)

Rosemary - 1.5 teaspoons

Egg - 1 piece

Flour - 1 tablespoon

Salt pepper

Rinse and dry the fish. Season with salt and pepper.

Grind nuts in a blender or coffee grinder.

Mix chopped nuts and rosemary (dried) in a bowl.

Break the egg into a bowl and beat with a fork.

Pour flour into a plate.

Dredge the trout fillets in flour, shaking out the excess. Then dip in the egg and roll in the nuts, pressing the fillet lightly so that they cover the fish better.

Put the fish on a baking sheet lined with foil or baking paper and place in the oven. Grease the foil lightly with vegetable oil.

Bake until crispy on one side first. Then carefully turn over to the other side and let the crust form.

Rainbow trout in foil in the oven

Rainbow trout - 4 pieces (weighing 150-200 grams)

Lemon - 1-2 pieces

Fresh dill - 8 sprigs (or tarragon)

Olive oil - 1 - 2 tablespoons

Salt pepper

Clean the carcasses of the fish from the insides and clean the scales. Rinse well and dry.

Cut out 8 squares of foil 3-5 centimeters larger than the fish carcass.

Place them on a baking sheet and brush with olive oil.

Wash and dry dill.

Rub the fish with salt and pepper on both sides. Lay out on foil squares. Put 2 sprigs of dill or tarragon inside each fish.

Wash the lemon and cut into thin slices. Put 2 circles inside each fish.

Drizzle olive oil over fish.

Cover with other fish foil squares, pressing well around the edges.

Put in the oven and bake for about 10-15 minutes at a temperature of 200-180 degrees.

Remove the finished fish from the oven. Carefully cut the top foil with a knife or scissors and transfer the fish to a dish. Pour over the juice released during baking, garnish with dill or tarragon, chopped lemon.

Baked trout with white wine

Trout - 2-3 pieces

White wine - 200 ml

Olive oil - 1 tablespoon

Lemon - 1 piece

Salt pepper

How to cook rainbow trout:

Clean the fish. You can bake the fish with the head or cut off. If together with the head, then remove the gills and rinse well. Dry the fish carcasses with paper towels.

Make several diagonal cuts on the carcass on each side.

Brush the fish on each side with olive oil.

Wash the lemon and cut into slices.

Salt and pepper the inside of the carcass to taste. Insert a slice of lemon into the slits. Put the rest of the lemon slices into the cavity of the fish.

If there is a lemon left, put under the fish and on top. Pour wine over fish. You can take red wine, but then the color of the fish meat will change. Therefore, it is better to cook with white wine.

Cover the form with foil and put in the oven. Bake trout for about half an hour at a temperature of 170-180 degrees.

Baked trout stuffed with bacon

This recipe is good for baking rainbow or golden trout.

Trout - 1 piece (weighing 350-450 grams)

Bacon - 2 pieces

Butter - 50 grams

Lemon - 1 piece

Spicy pepper - 2 tablespoons

Green onion - 2 tablespoons

Garlic - 1 clove (small)

Dill - 2-3 sprigs

Salt pepper

How to cook trout:

Gut the carcass of the fish, clean and rinse. Dry with paper towel.

Squeeze juice from lemon.

Wash and chop the onion.

Remove seeds from spicy peppers. Cut in small pieces.

Finely chop the garlic with a knife or pass through a press.

Melt the butter in a small saucepan. Add green onion, pepper, garlic and lemon juice to it. Stir and season with salt and pepper.

Line a mold or baking sheet with foil. Lay out the prepared trout. Fill the cavity of the fish with the stuffing.

Place a sprig of fresh dill and a slice of bacon on top of the filling. Roll up the foil.

Put the fish in the oven and bake at a temperature of about 200-180 degrees for about 20-25 minutes. Depends on the size of the fish. It may take longer if the fish are larger. In this case, you also need to take more ingredients for the filling.

Transfer the finished fish in foil to a dish and let it lie down without unrolling for 4-5 minutes. Then unfold the foil, and transfer the fish to a plate. Remove bacon and garnish with fresh dill and lemon wedges.

Get the latest articles in your inbox