How to cook trout in the oven - 11 step by step recipes

Trout is a healthy and nutritious fish, a dish from which will be an excellent decoration for any festive table. One of the most interesting and delicious ways of cooking is roasting with 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 its own juice with a crispy crust, etc.

Before you start cooking, find out about the calorie content of the dish and read a few simple and useful recommendations that will help to bake trout tasty and nutritious.

Classic roasting recipe

• Thoroughly rinse portioned fish steaks. Drying from two sides with paper towels.
• Roll in a plate with salt and a mixture of dried herbs (basil, rosemary).
• I water the trout with olive oil. I sprinkle with lemon juice. I send it in the refrigerator for 2-3 hours.
• I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.
• I put a baking dish with slices of trout, soaked in lemon juice and sprinkled with spices, in a preheated oven. Cooking time - 15 minutes. Then turn off the oven. I leave "reaching" 10-12 minutes.

I serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. I decorate finely chopped greens on top.

How to bake whole trout in the oven to be juicy

• Trout carcass - 1 piece,
• Peppers mixture - 1 teaspoon,
• Lemon - 1 little thing,
• Butter - 50 g
• Salt - 1 small spoon
• Parsley and dill - 1 bunch each.

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

Use a knife to check readiness.

Baked trout in foil

Portioned recipe in slices

• 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 pepper, chili pepper to taste,
• Greens - 1 bunch of dill.

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

1. I carefully wash and dry the trout steaks.
2. I rub with two different peppers and salt. I sprinkle with lemon juice, smear on all sides with 2 spoons of mustard, pre-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. Turn on the oven. I set the temperature in 170-180 degrees. I cook for 20-25 minutes.
5. While preparing, I proceed to prepare a delicious sauce dressing. Finely chop the dill, whisk 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. Pour black pepper and chili pepper to taste. Mix thoroughly.

Serving hot and crisp trout with homemade sauce. As a side dish, boiled rice or a fresh vegetable salad.

Whole trout with vegetables

• Fish carcass - 500 g,
• Tomato - 1 piece,
• Onion - 1 little thing,
• Bell pepper - 1 piece,
• Greens (parsley and dill) - 2 branches,
• Lemon - 1 little thing,
• A set of seasonings and spices to taste.

1. I clean the fish from the scales. I remove the insides and gills. I rinse several times. Drying 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 chopped 1 sprig of parsley and dill. I retain the remaining greens to decorate the finished dish.
4. I foil a refractory baking dish. I spread the bottom of a half of lemon, cut into thin circles. I put the fish on top. Through an incision on my belly I thrust chopped vegetables. Add favorite spices to taste.
5. I wrap it with foil. I preheat the oven to 180 degrees. I set the form with trout and cook for 30 minutes.

I serve by making a beautiful decoration from twigs of greenery.

Rainbow trout in foil with orange

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

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

1. Squeeze lemon juice in a deep plate. Add salt and a mixture of dry herbs. I pour olive oil. I am mixing.
2. I am engaged in the preparation of fish. I remove the insides, remove the scales. Thoroughly wash and let me dry.
3. I rub carcasses on all sides with a prepared mixture of dried herbs, lemon juice and olive oil. I close the plate on top. I put it in the refrigerator for 60-90 minutes.
4. Turn on the oven. I set the temperature to 200 degrees.
5. My orange. I cut in half and divide into thin slices. I put in the abdomen of the fish particles of citrus fruit along with fresh herbs.
6. I wrap in foil. Send to the oven for 15-20 minutes.

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

• Trout carcass - 600 g,
• Onion - 1 little thing,
• 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.

1. I wash dried fruits several times. After leaving in warm water for softening for 15 minutes.
2. Finely chop half the dried fruit. I put it on a plate.
3. I prepare the fish for baking. I remove unnecessary external and internal parts. I rinse, make an incision in the abdomen and rub it with a mixture of salt and spices.
4. I lay the crushed dried fruits in the abdomen of river trout. I move it onto a baking sheet covered with foil. To fish "not parted" in the abdomen, I use toothpicks.
5. I turn on the oven 200 degrees.Sending a dish to bake for 30 minutes.
6. While the trout is preparing, I will make a simple, but very tasty home-made dressing.
7. Finely chopped onion fried in olive oil. Add the remaining half of the dried fruit (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 up your sleeve quickly and tasty

• Rainbow trout - 1 kg,
• Lemon - 1 little thing,
• Butter - 2 large spoons,
• Sea salt - 1 small spoon,
• Black pepper - 6 g
• Olive oil - 10 ml.
• Fresh parsley - 2 bunches.

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

I spread it on a plate and decorate with greens.

Bake trout with cheese and mayonnaise

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

Add your favorite spices and seasonings (for example, a mixture of dried herbs) if desired.

1. I take 5 ready-made fish steaks. Salt and pepper from different sides, sprinkle with juice obtained from half a lemon. Leave for 5-10 minutes.
2. I mix mayonnaise and sour cream in a deep dish. I rub cheese on a coarse grater. My greens under running water. Finely chopped on the kitchen board.
3. I mix half the grated cheese with mayonnaise and sour cream. I mix the rest of the hard cheese with chopped herbs in a separate bowl.
4. Fry steaks in a heated skillet with vegetable oil. Enough 1.5-2 minutes on each side.
5. I spread the lightly browned trout in a mold previously greased with vegetable oil. I put a dressing dressing of cheese, mayonnaise and sour cream on each particle.
6. I preheat the oven by setting the temperature to 200 degrees. Sending to bake for 6-8 minutes.
7. I take out the form, sprinkle with a “cap” of greens and cheese on top.
8. Again, I clean in the oven. I cook about 15-20 minutes until a golden crust is formed.

How to cook trout steaks in an oven with cream

River trout goes well with onions, tomatoes and cheese and is ideal if you do not know what to cook for dinner. Delicate cream sauce is a pleasant addition to the dish.

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

1. I carry out the necessary preparatory procedures with the fish. I clean it, remove the excess parts, wash it thoroughly in running water several times. I'm drying. I rub with salt and spices. I leave in a plate 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 rinse the tomatoes thoroughly. Cut into thin rings.
3. I move the fish into the baking dish, pour the cream, spread a layer of thin tomato rings, put the onion and sprinkle cheese on top.
4. I turn on the oven 180 degrees and bake for 25-35 minutes.

Enjoy your meal!

What to cook from trout fillet in the oven

Recipe with Ginger, Tomato and Garlic

• Fillet - 800 g,
• Grated ginger - half a tablespoon,
• Onions - 1 small head,
• Garlic - 1 clove,
• Tomato - 1 little thing,
• Soy sauce - 1 large spoon,
• Greens (parsley, basil, chives, dill) - 1 bunch each,
• Lemon - 1 little thing,
• Sunflower oil - for greasing the pan,
• Salt, pepper - to taste.

Do not use a large amount of salt, as soy sauce is present in the recipe.

1. I clean and wash my vegetables. I cut garlic into thin particles. I cut the onion into half rings of small thickness. I chop the tomato into small cubes. Shredded greens. I rub the zest of lemon on a grater.
2. I grease the baking sheet with sunflower oil and lay the fillet. Sprinkle soy sauce on top. Slightly sprinkle with lemon juice. Pour salt and pepper.
3. I spread ginger, chopped garlic, grated lemon zest on a baking sheet. I spread the half rings of onions and tomatoes. Add a mixture of finely chopped greens on top.
4. I preheat the oven to 200 degrees. I set the pan with the fish. Sprinkle the fillet with olive oil before baking. Cooking time - 20 minutes.

Serve with a light side dish (e.g. fresh vegetables).

Potato and Cheese Recipe

Very tasty and satisfying treat. Combination baked potato with tender trout in cream will not leave guests indifferent.

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

1. I clean my potatoes and cut them into thin circles. I cut the fillet into portion slices.
2. I rub cheese on a grater. I squeeze garlic through a special press.
3. Add a little vegetable oil to the baking dish. If desired, replace vegetable oil with olive.
4. Mix melted butter with chopped garlic. Add salt, a little pepper.
5. Spread a layer of potato circles. I grease potatoes with a mixture of butter and garlic. Then I spread the fish. Sprinkle with cheese on top.
6. I add oregano, salt and pepper to the cream. Sauce the ingredients on a baking sheet.
7. I set in the oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

Calorie Baked Trout

The calorie content of trout is 88 kilocalories per 100 grams, so it relates to dietary products. Baked fish in its own juice with vegetables will not have a serious negative effect on the figure.

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

Useful Tips

1. Defrost the trout in a natural way by transferring it to the refrigerator, and then leave it on the kitchen table. It is not recommended to rush using a microwave oven or using the “water bath” method.
2. For obtaining juicy, fragrant and tender fish, preliminary marinating is recommended, and how to pickle trout I already spoke in another article.
3. In order for the fish to become covered with a firm golden crust, expand the foil 5-7 minutes before completing the preparation by cutting the baking sleeve.
4. Sour cream sauce 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 perfectly in harmony with vegetables. You can bake with a delicious multi-layer "pillow" of potatoes, tomatoes and onions.
7. A combination of parsley and dill branches is suitable for decoration.

How to clean and gut trout

To clean the scales, it is better to use a small knife with special notches. Removal of flakes is allowed both in growth and against growth.

To begin the process of evisceration, it is necessary to make a large incision, going from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the entrails.Take your time to get rid of the films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional cuts (on the side and under the jaw). The head can not be cut off, just make one deep cut in the lower part.
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 dressing dressings and find the most preferred recipe for cooking fish of the salmon family, which will certainly be loved by relatives and friends. Good luck!

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