How to cook river trout in the oven recipes. Trout baked in the oven - step-by-step recipes with photos

Regardless of whether countries border each other or not, they import and export various products among themselves.

It is thanks to this that many have the opportunity to find on the shelves of fish departments a delicious fish of the salmon family - trout, which can be salted, fried, pickled or baked, preserving the greatest amount of useful minerals and vitamins.

When preparing fish, every housewife knows a couple of little secrets that allow her to independently create a small culinary masterpiece at home.

So, when baking trout in the oven, you should definitely use foil, which will preserve the wonderful aroma of the fish and juiciness, as well as select the most suitable seasonings and spices that enhance and emphasize the taste and tenderness of the dish. To prepare an amazing, delicious baked fish, you will need:

trout – 1.2 kg;
butter – 100 g;
seasoning for fish – 10 g;
dill and parsley – 100 g;
salt – 10 g;
lemon – 130 g (1 pc.).

If we take into account the process of preparing the fish, the time to create the dish will be 1 hour. The calorie content of 100 g of trout baked with lemon is 134 kcal.

The main ingredient of a hearty dish should be properly prepared. Trout scales are small, so you should take a serrated knife and clean the carcass well (this should be done because the scales contain a strong allergen - chitin). After this, remove the insides, clean the black film from the inside of the ribs, cut off the fins, head, tail, and wash the fish inside and out.

Place the butter in the refrigerator. Cut the lemon into two parts crosswise. One half of it should be squeezed onto the surface of the fish and inside it - rub the juice thoroughly with your hands. Next, rub the trout with salt and seasoning on the outside, and put chopped herbs inside. Cut the second part of the lemon into rings.

On a baking sheet, spread one piece of foil along a length exceeding the length of the fish carcass by five centimeters on both sides. Place lemon rings on it and fish on top. Make cuts on the surface of the trout at a slight angle and put a piece of butter into each.

Preheat the oven to 180°. Cover the fish with another piece of foil and wrap the edges tightly around the entire perimeter. Place the baking sheet in the oven for 30 minutes.

Place the baked fish on a plate, garnish as desired with herbs, lime, lemon slices and serve.

Recipe for rainbow trout baked with potatoes in the oven

It turns out that even preparing delicious fish does not require spending a lot of time and effort. For the unexpected arrival of guests or a planned holiday, rainbow trout can be a wonderful, tasty and satisfying dish, the juices of which will aromatically soak baked potatoes.

To create a completely simple but delicious dish in the oven you will need:

trout carcass – 0.8 kg;
potatoes – 1 kg;
olive oil – 30 ml;
onion – 100 g;
lemon – 250 g;
salt, pepper - 15 g each.

In just one hour you can prepare rainbow and beautiful fish and chips. This dish will contain 92 kilocalories per hundred grams.

The fish carcass should be washed, removed from excess liquid, and cut into portions. Place the trout parts in a deep bowl, squeeze lemon juice from the fruit onto their surface, add half the specified amount of salt and pepper.

Mix the fish with your hands, let it soak, and marinate for fifteen minutes in the refrigerator.

Peel and wash the potatoes and onions and cut them into not too thick rings. Line a baking sheet or baking dish with a piece of foil, and place on top in layers: half the onion, potatoes, which need to be salted, peppered, poured with oil, and then the marinated fish and the rest of the onion. Cover the surface of the dish with foil, the edges of which are connected to each other with the first layer.

The oven needs to be preheated to 200°, the dish will be baked for forty minutes. Fragrant rainbow trout with wonderful baked potatoes can be served neatly placed on a dish, garnished with your favorite herbs, or in an excellent combination with sour cream sauce.

Whole river trout baked in the oven

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

To bake a very hearty, 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).

The main process of preparing and cooking beautiful trout takes 50 minutes, of which only 20 are active. For every 100 g of dish there are 130 kcal.

The fish should be cleaned of scales, the gills removed, and gutted from the inside, not forgetting to scrape off the black film on the ribs. The trout should also be washed and removed from excess remaining liquid. In a deep bowl, mix olive oil, pepper, salt, garlic, chopped in any convenient way.

On a whole fish carcass, you need to make transverse deep cuts on both sides. Lubricate the inside of the trout with the resulting marinade, on all sides, thoroughly inside the cuts. Leave for fifteen minutes.

At this time, preheat the oven to 220° and make mustard sauce. To do this, in a separate container you need to mix mustard, a pinch of salt, egg yolk and soft butter. It is better to beat the sauce with a whisk.

Coat the marinated fish with sauce, not forgetting the inside. Then the trout must be wrapped in foil and baked for thirty minutes in the oven.

You can serve this aromatic dish with baked vegetables (tomatoes with cheese, potatoes with sour cream sauce), garnished with tarragon, parsley, and green onions.

Trout fillet in cream, baked in the oven

Trout contains many vitamins and minerals, including Omega-3, Omega-6. Particularly tasty, juicy and healthy is the sirloin, which can be baked in cream. To create a flavorful, rich dish you will need:

trout loin – 0.6 kg;
cream 10% fat – 300 ml;
hard cheese – 150 g;
seasoning for fish – 10 g;
salt – 10 g.

Cooking trout with wonderful cream takes thirty minutes. Such aromatic baked fish will contain 139 kilocalories. in 100 g

If the fish is not filleted, it is easier to remove the skin, but this must be done. After the cleaned trout fillet, cut into portions, sprinkle with seasoning and salt, slightly rubbing the spices into the surface with your hands.

Finely grate the cheese, add to the cream and stir. Pour a little cream mixture into the baking dish, lay out the fillet pieces, and pour the remaining cream and cheese on top.

Preheat the oven to 200°. Bake the magnificent and tender, soft and juicy trout for twenty minutes. You can serve with vegetables, mashed potatoes, and garnish with your favorite herbs at your discretion.

How to bake whole stuffed trout in the oven

The greatest juiciness and rich taste of fish can be achieved using a variety of vegetables. At the same time, trout will be better combined with them when they are crushed inside the carcass, soaked in the aroma of its juices. To create a very simple but magnificent delicacy you will need:

trout (rainbow) – 1.3 kg;
whole lemon – 1 pc.;
ground pepper, salt - 1 tsp each;
tomato – 200 g;
vegetable oil – 15 ml;
mayonnaise – 25 ml;
onion – 100 g;
parsley – 50 g;
hard cheese – 100 g.

You can make a wonderful dish in sixty minutes. The calorie content of trout will be 97 kcal per 100 grams.

Clean the fish, removing scales, entrails, and gills. Afterwards, the trout is washed, gets rid of any remaining water, greased with salt, ground pepper and lemon juice, squeezed from ½ part of a lemon.

The center of the tomato should be removed, the meat part should be cut into cubes and fried in oil. After chopping the greens, cutting the peeled onion into thin half rings, grate the cheese using a fine grater. In one container, mix parsley, cheese, onion and cooled tomatoes, adding a little salt and pepper.

Spread the first piece of foil on a baking sheet. Make slits on the top into which to insert lemon slices. Make a roll from the second piece of foil and place it under the belly.

Stuff the trout with vegetables mixed with cheese. Grease the surface of the fish with mayonnaise. Cover the stuffed trout with the third piece of foil, and connect the edges with the first piece, rolling them tightly.

Bake the dish in an oven preheated to 210° for thirty minutes until done. You can serve on foil, or carefully transfer it to a dish at the table, garnish with your favorite herbs, olives, and lime.

How and how long to bake trout steaks with vegetables and cheese in the oven

Divine fish steaks under a golden, delicious cheese crust can be made from trout. To do this, you should take this fairly large fish or part of it, but you can add more nutritional value and juiciness to the hot dish by adding your favorite, healthy vegetables. To make delicious steaks you will need:

large trout steaks – 0.6 g;
salt – 10 g;
coriander – 3 g;
onion – 200 g;
sweet bell pepper – 450 g;
vegetable oil – 30 ml;
ground paprika – 5 g;
hard cheese – 200 g;
Worcestershire sauce – 50 ml.

Forty-five minutes of active cooking will be needed to create a truly luxurious treat, but the calorie content of 100 grams will be equal to only 112 kcal.

Fish steaks are washed and any remaining liquid is removed. To prepare the marinade in which they will be infused, Worcestershire sauce, salt, paprika, and a pinch of coriander are mixed. Afterwards, the trout steaks are dipped in the aromatic mixture and left to soak in this form for ten minutes.

At this time, heat the oil in a frying pan. Peel the vegetables, cut into thin chips and fry. Place the sautéed mixture of peppers and onions into the pan where the dish will be baked. Place steaks on top. Rub a generous layer of cheese onto the surface of the trout. Heat the oven to a temperature of 180°, bake the wonderful treat for twenty minutes until ready.

You can serve with vegetable puree, as an independent dish, garnished with aromatic herbs.

Trout is a very beautiful fish, shimmering with all shades, which cooks very quickly in the oven. At the same time, it retains the largest amount of substances useful to the human body, looks appetizing and very tasty. The use of additional vegetables, seasonings, spices and seasonings will only emphasize the delicate, juicy, soft taste of the fish. There are several tips for cooking trout from experienced chefs:

When housewives don’t like the seasoning for fish, it can be replaced with a seasoning made from Mediterranean herbs, which includes spices (marjoram, basil, oregano), which go well with trout meat.

Instead of lemon, you can also use dry wine to marinate trout, but you can decorate the finished dish with pomegranate seeds, sprigs of tarragon, thyme, and dill.

An example of cooking baked trout is in the next video.

Eating fish is the simplest and surest way to “feed” the body with unsaturated fatty acids, important microelements, protein and other vitamins. And baking is the most successful and healthy option for preparing it. Here I have collected comprehensive (I hope) information on how to prepare trout baked in the oven in foil. Each recipe with a photo, list of ingredients and comments from me. I hope you enjoy cooking the fish. And the food - that’s for sure!

Tricks that will allow you to cook juicy fish with a golden brown crust

Before cooking, it is better to cut large fish into portioned pieces - steaks up to 4 cm thick. To make the cut more accurate, do not defrost the fish completely. And if the carcass is fresh, keep it in the freezer for 7-10 minutes. It is better to bake medium and small trout whole. This will make it more juicy.
Before baking, the fish can be marinated. To prepare the marinade, no more than 3-5 spices or seasonings are usually used. It goes well with mustard, dill, herbes de Provence, garlic (in small quantities), coriander, black pepper, etc. The basis is vegetable oil, natural yogurt or cream, wine, etc.
It is better to pour lemon juice over the finished dish. Acid affects the structure of fish during heat treatment. Unappetizing whitish streaks may appear on the surface. An exception is adding a small amount of acid to the marinade to make it uniform.
Do not wrap the product tightly in food foil before baking. When unrolling, some of the fish (especially the skin) may remain on the surface of the foil sheet. Wrap loosely, but avoid any holes.
To create a crispy crust, remove the foil 10 minutes before cooking and return the dish to the oven.

Whole trout baked in spicy mustard sauce

Ingredients:

Detailed recipe with step-by-step photos:

Defrost the fish. Remove entrails and scales. Wash it. Dry with napkins.
In a bowl, mix oil, mustard (I used regular and French, with grains in a ratio of 1 to 1), spices. Crush the garlic into a pulp or chop with a knife. You can use fresh rosemary and dill. Chop as finely as possible before adding to the marinade. Don't add salt yet.
Squeeze some lemon juice or add vinegar. Mix with a whisk until the mixture reaches the consistency of an emulsion.
Brush the fish carcasses inside and out with the aromatic mixture. Leave to marinate at room temperature for 20-30 minutes. Or put it in the refrigerator for 3-8 hours.
Salt the marinated trout. Wrap in foil. Bake in an oven preheated to 180 degrees for 30-40 minutes, depending on the size of the fish. For a golden crust to appear, remove the foil a few minutes before it is supposed to be ready. Serve it up!

Juicy trout with potatoes baked in aluminum foil

Required Products:

How to simply cook delicious trout with potatoes:

Prepare the fish. This method can be used to cook both whole carcasses and those cut into steaks. After defrosting, clean the fish. Wipe away moisture with paper towels. Rub the inside cavity and skin with a mixture of salt and pepper. Lubricate with a thin layer of oil.
Cut the peeled and washed potatoes into small pieces of arbitrary shape. Add some salt. Add chopped dill and garlic. Drizzle with oil. Stir.
Place the potatoes (preferably in 1 layer) on a baking sheet.
Place the trout on top. Wrap a baking sheet with foil and place in the oven. Cook for about half an hour at 180-190 degrees. The cooking time for potatoes depends on their variety. If you are not sure that the potato slices will be baked by the time the fish is ready, first boil the tubers until half cooked.
Then unfold the wheelhouse. Bake until golden brown.
A delicious dinner of aromatic trout and a delicious potato side dish is ready!

Stuffed rainbow trout with mushrooms, rice, onions and cheese

Take:

Step-by-step cooking algorithm:

Boil the rice. To prevent it from turning into mush after baking, leave it slightly undercooked. Cool.
Finely chop the onion. I had a red one, sweet. But a yellow onion will also work. Fry until transparent in vegetable fat. Remove from the pan.
Wash the mushrooms. Cut into small cubes. Fry until golden brown in the oil remaining after frying the onions.
Mix all the filling ingredients: rice, onion, mushrooms, grated cheese, sour cream. Season with pepper and garlic. Add salt. The filling should be noticeably salty.
Stir.
Remove part of the ridge without disturbing the integrity of the carcass. This is convenient to do with culinary scissors, but you can get by with a small sharp knife. Gently push the sides apart. Trim the backbone, separating it from the meat. And then cut off from both ends - at the tail and head.
Stuff the resulting cavity with rice. You can secure the edges in several places with toothpicks, as shown in the photo. Place the fish in the mold. Wrap each carcass individually in foil or cover the baking sheet completely.
Bake the stuffed rainbow trout in a well-heated oven. Baking time 25-35 minutes. Approximate temperature - 180 degrees. Remove the trout from the oven and remove the toothpicks. Serve while the dish is still hot. A very successful filling goes well with the most delicate fish. I recommend you try it!

Fish steaks (trout, salmon, char, etc.), baked in a simple marinade

Ingredients:

How to make a quick and easy dinner:

Blot the prepared steaks dry. Rub salt and peppers. Drizzle with oil.
Wrap each piece of trout in foil.
Bake at 200 degrees for 15-20 minutes. Uncover the fish. Return to the oven and wait for a delicious golden crust to appear.
Sprinkle the finished dish with lemon juice.

Trout in the oven is a tender and aromatic dish that fits well into any festive feast. How to cook trout in the oven? Check out our recipes. Then decide how you want your trout to look. After all, this fish can be prepared in different ways: trout in foil in the oven, trout with potatoes in the oven, trout with vegetables in the oven, trout in cream in the oven. One thing to keep in mind is that trout meat comes in different colors. River and lake trout have white meat, marbled, rainbow and other species that live in spacious and fast waters have red meat. Rainbow trout in the oven turns out tender and piquant, river trout in the oven is more like other dietary types of fish.

Trout has tender, dietary, lean meat that has a beautiful structure and appetizing appearance. This allows you to cook it in sliced form - trout steak in the oven turns out very attractive. However, whole trout in the oven retains more juice and valuable substances. Very tasty trout in the oven is obtained if pieces of meat are wrapped in foil along with spices and herbs. Trout baked in foil in the oven is now almost a key dish for many housewives. Or trout steak in foil in the oven, it preserves the juiciness and flavors of this wonderful fish, unlike cooking it open. You can cook trout in the oven in different ways. There is a recipe for this dish for every taste. In the recipes you will find many photographs of ready-made “trout in the oven” dishes. The photo will help you navigate the variety of options. So, trout in the oven - a recipe with photos for your attention on our website!

Try and experiment in the kitchen with this wonderful fish. Perhaps you will discover some new recipe for cooking trout, then we will be happy to publish it on our website. You will get a completely new trout in foil in the oven; we want to make the recipe available to other chefs. Or, trout steak in the oven - the recipe for this dish will certainly interest us. We remind you: we cooked the trout in foil in the oven, don’t forget to take a photo. Or, you got a great trout baked in the oven, the photo should certainly become the property of everyone interested in fish dishes.

We wish you that your signature dish will be trout baked in the oven, the recipe for which you came up with long and scrupulously. Share with other housewives. Let them make cooking trout in the oven according to your recipe their trump card in holiday cooking. Treat yourself and your loved ones to such a magnificent dish as “trout baked in the oven.” Get the recipe with photos of this dish on our website, or better yet, use your own. You probably already have them. Now you can consider yourself a trout specialist, now you can teach a novice housewife yourself, for example, how to cook trout in foil in the oven. Good luck to you in the kitchen and in life!

Some tips for preparing and cooking trout:

Defrost the fish in the refrigerator overnight on the bottom shelf;

After complete defrosting, it must be washed in cold water and cleaned of scales;

The fish must be dried with a paper towel;

Trout can be subjected to any type of heat treatment, baked, fried, boiled fish soup, etc., it is also suitable for dietary food;

White wines, olive oil, spices-herbs, garlic, lemon, mushrooms go well with trout;

Trout cooks quickly, so don’t leave it unattended in the oven.

River trout in the oven

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Baked river trout

Most housewives, when thinking about what to cook for lunch or dinner, always lean towards those dishes that are faster and easier to prepare. Our recipe today - river trout baked with oranges and lemon - is an excellent option for both a family dinner and a holiday table. Despite the simplicity and ease of preparation, the fish turns out tender, aromatic and incredibly tasty.

About 6 years ago, Oleg and I, while on vacation in Turkey, went fishing to a trout farm. Of course, it may not be good to brag, but the two of us caught a whole box :-) This fish was later prepared for us there. The cooks didn’t bother themselves with any specialties; they simply grilled the whole trout. But it is fresh fish, as they say, and in Africa there is fresh fish. Therefore, the trout was tender and tasty, and we remembered it for a long time. At home we bought and cooked river trout several times, it was tasty, but still not quite the same as what we ate on vacation. But when we added oranges, lemon, garlic and thyme to the fish, we immediately forgot about the Turkish trout farm. This fish tastes a million times better.

This dish has another advantage - it is very easy to prepare. The hardest part of the recipe is cleaning and gutting the fish. Well, if you already have cut trout, then consider that everything is already done. All that remains is to cut the orange into slices, put them in the fish, add thyme sprigs and put the trout in the oven.

Someone, reading our recipe, will not want to bake fish because they do not want to wash a dirty baking sheet after cooking. We will share our secret on how to keep your baking dish clean. Just line the bottom and sides of the baking sheet with foil before cooking. Bake fish on it. You will place the trout on plates, carefully roll up the foil and throw it away.

If you want to eat deliciously or treat your friends to an original dish, prepare river trout baked in the oven with oranges.

River trout in the oven

Ingredients:

Trout - 2 pieces;
Orange - 1/2 piece;
Lemon - 1/4 piece;
Thyme - 10-12 sprigs;
Garlic - 2 cloves;
Sea salt to taste;
Olive oil - 1 tablespoon.

How to cook river trout in the oven:

Step 1

If you are the proud owner of a cut fish, then congratulations, you are ready to move on to the second step of the recipe. All the rest we clean and gut the trout.

Step 2

Cut the orange and lemon into thin slices. We do not peel the garlic, but simply crush it with the wide part of the knife.

Step 3

Lubricate the fish with olive oil, put orange slices and thyme inside, and place a quarter of a lemon slice in the gills.

Step 4

Cover the baking dish with foil. We place the trout on it, next to the fish we place the remaining orange and lemon slices, garlic and thyme. Sprinkle trout with sea salt.

Step 5

Bake the fish in a preheated oven at 200-220 degrees for 20 minutes.

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You can stuff and bake fish of any size, the main thing is that it can fit entirely into the chosen form. Use medium-sized vegetables; potato lovers can double the amount so that the fish becomes a pleasant addition to baked potatoes. A set of fragrant herbs will turn out to be quite “fishy”, and a light additional flavoring will be beneficial.

According to the recipe, the bellies of river trout are cut and the entrails are removed. The gills are cut out with scissors, the eyes are left. The trout is washed and placed on a plate so that the moisture drains away and the skin dries out a little.

Potatoes and fish have different baking speeds, so the potatoes will have to be boiled until half cooked. Place whole peeled potatoes into boiling salted water, then allow them to cook for 20 minutes over medium heat with the pan lid closed.

White onions are cut into small cubes, carrots into strips.

Carrots and onions are fried together, pouring sunflower oil into the pan. Add a pinch of salt and some ground Provençal herbs to hot vegetables.

The mold is greased with sunflower oil. Hot or cooled potatoes are cut into cubes, salted, and transferred to a mold. The cuts are leveled.

Seasonal fresh herbs will not spoil the overall picture; they can elevate any dish. If the skin of the river trout has not yet dried, it is wiped with a paper napkin, then the carcasses are greased with sunflower oil on all sides and placed on top of the potatoes.

Lemon juice is sprinkled on the cut bellies, then the trout is stuffed with onions and carrots. Stuff it tightly so that the fish become “pot-bellied”. Trout and potatoes are poured with the remaining sunflower oil and sprinkled with ground herbs. The lemon is cut into thin slices and the slices are placed on the fish carcasses.

Cover the pan with foil and place in the oven. Baking temperature in the oven is 190-200 degrees, time is 40-50 minutes.

The foil is removed from the pan after 30 minutes.

Stuffed river trout baked in the oven, served hot according to the recipe. The fish is placed on a flat plate, surrounded by potato cubes and fresh or pickled vegetables. When serving in portions, the trout carcass is cut into 3-4 pieces, the head and tail are removed. If you peel off the skin with a fork, you will see a beautiful tender fillet soaked in lemon juice and spicy vegetable aromas.