Trout baked in foil recipe. Cooking trout in the oven in foil

Trout baked in the oven always turns out very tasty, tender, and juicy. This noble fish will look great on both an everyday dinner and a holiday table. For baking, you can use either the whole carcass or small pieces of it.

Ingredients:

• trout – 2 carcasses, half a kilo each;
• green onions – 1 bunch;
• spices for fish - to taste;
• large tomato – 1 pc.;
• lemon – 1 pc.;
• parsley – 2 – 3 sprigs;
• olive oil – 3 dessert spoons;
• salt.

Preparation:

1. To bake a whole trout deliciously, the first thing you need to do is rid it of everything unnecessary: ​​remove the entrails, gills, and scales. Rinse the fish with running water. Dry with paper towels.
2. Rub the carcasses with spices and salt.
3. Place foil on a baking sheet, shiny side up. Coat it with olive oil.
4. Place the trout. Insert slices of lemon and tomato into the belly. Add salt and chopped herbs to the filling.
5. Bake the treat at medium temperature for 20 - 25 minutes.

The belly of the fish does not need to be sutured or secured. Serve as a separate dish or with any suitable side dish.

How to cook in cream

Ingredients:

• fish carcass – 1 pc. (large);
• carrots – 1 pc.;
• fish spices and salt - to taste;
• white onion – 1 pc.;
• heavy cream - 1 full glass;
• flour – 3 dessert spoons;
• butter – 80 – 100 g;
• fish broth - 1 full glass;
• grated hard/semi-hard cheese - to taste.

Preparation:

1. To cook trout in cream, the first step is to cut up the fish carcass and cut it into medium-thick steaks. Add salt. Immediately place the pieces into a baking dish.
2. Prepare a golden fry from randomly chopped vegetables using any fat.
3. Melt butter in a separate frying pan and add flour. Stir for a couple of minutes, then pour in the cream and broth.
4. Bring the sauce to thicken, constantly stirring it with a wooden spatula. Add sauce and spices.
5. Pour the finished sauce over the fish pieces and place them in a very hot oven for 25 minutes.
6. Sprinkle the almost finished dish with chopped cheese and cook for another 10 - 12 minutes.

As soon as the crust appears on the treat, you can remove it from the oven. This dish is delicious served with mashed peas and/or potatoes.

Baking recipe in foil

Ingredients:

• medium trout carcasses – 2 pcs.;
• sour cream – 1/3 cup;
• onion – 1 head;
• garlic – 2 cloves;
• sea ​​salt and spices;
• long rice – 5 dessert spoons;
• fresh peeled champignons – 6 – 7 pcs.;
• hard cheese – 70 – 100 g;
• refined oil.

Preparation:

1. Cook the rice until softened, but not completely cooked. Cool.
2. Fry small onion cubes in refined oil until transparent.
3. In the remaining fat from the vegetable, fry the mushrooms, cut into small pieces, until fully cooked.
4. Mix two fried dishes with rice, add grated cheese and sour cream. Season the mixture with salt and spices. The filling should be very salty.
5. Cut up fish carcasses. Cut them so that a deep “pocket” appears in the middle of the trout. Fill it with filling.
6. Wrap the fish in foil. Each in a separate segment.
7. Bake the trout in foil at 180 degrees for just over half an hour.

The finished dish does not require additional side dish. A vegetable salad will be enough.

Trout steaks in the oven

Ingredients:

• fish fillet - from 1 large trout;
• fresh garlic – 3 – 4 cloves;
• shallots – 1 pc.;
• lemon – 1 large;
• greens – 1/3 bunch;
• butter – 5 dessert spoons;
• spices and salt.

Preparation:

1. Chop the onion very finely and fry in butter until clearly golden brown.
2. Immediately add crushed garlic, salt, a couple of pinches of chopped lemon zest and juice from the whole fruit to the vegetable frying pan.
3. Add spices and simmer the aromatic mass over low heat for a couple of minutes.
4. Rub the resulting spicy oil onto the fish fillet on all sides. Top with chopped herbs.
5. Leave it to stand directly on the table for a couple of hours.
6. Then cut the trout into steaks and bake in the oven for 40 minutes at medium temperature.

Serve for lunch with boiled green beans and mayonnaise garlic sauce.

With potato

Ingredients:

• fish fillet – 400 – 450 g;
• raw potatoes – 600 – 650 g;
• garlic – 2 – 3 cloves;
• fresh rosemary - a couple of sprigs;
• salt and olive oil - to taste;
• ground black pepper.

Preparation:

1. Cut the potatoes, thoroughly washed and brushed, into large pieces. You need to grind it together with the peel.
2. Drizzle salted olive oil over the top of the vegetable slices.
3. Bake the potatoes in the oven for 20 - 25 minutes until golden brown.
4. Cut the fish fillet into medium pieces. Rub with a mixture of salt and pepper.
5. Spread rosemary and garlic slices over the browned potatoes.
6. Lastly, place the fish pieces, rubbed with salt and oil.
7. Bake the ingredients together for about a quarter of an hour. The exact time depends on the size of the fish pieces.

Ready trout baked in the oven with potatoes is delicious served with a variety of spicy sauces.

Gefilte fish

Ingredients:

• trout – 1 carcass;
• lime juice – ½ tbsp.;
• salt and pepper - to taste;
• onion – 1 pc.;
• tomatoes – 2 pcs.;
• parsley – 1 bunch;
• cheese – 100 g;
• mayonnaise sauce - to taste;

Preparation:

1. Rub the washed fish well with salt and pepper on each side. Including inside. Pour in lime juice and leave for 3 – 4 hours covered with film. If it’s hot at home, put it in the refrigerator.
2. Chop the tomatoes and onions into very small pieces. Mix with chopped herbs. Add grated cheese, salt to taste, mayonnaise sauce.
3. Stuff the pre-marinated fish with the resulting mass. Secure the filling with toothpicks.
4. Bake the treat at 200 – 210 degrees for 40 minutes.

Using this unusual recipe, you can immediately prepare a side dish with fish. To do this, thin circles or medium-sized cubes of potatoes need to be laid out next to the trout on a baking sheet or in any chosen form.

Rainbow trout baked in the oven

Ingredients:

• rainbow trout – 1 kg;
• sun-dried tomatoes – 30 g;
• bacon – 50 g;
• fresh parsley – 50 g;
• stem celery – 50 g;
• garlic – 3 – 4 cloves;
• olive oil;
• salt and spices.

Preparation:

1. Prepare the fish carcass for baking - gut, rinse, and dry.
2. Rub the trout with olive oil, spices and salt. Leave for at least 40 minutes.
3. Mash the garlic. Mix with finely chopped sun-dried tomatoes, fresh parsley, celery. If necessary, add salt to the filling.
4. Fill the prepared rainbow trout carcass with the resulting mass and cover it with foil.

Bake the fish at 190 degrees for about half an hour.

In a baking sleeve

Ingredients:

• trout – 1 carcass;
• dill – 1 bunch;
• lemon - half;
• salt, white pepper, refined oil.

Preparation:

1. Mix the oil with the juice of half a citrus. Add a couple of pinches of chopped zest, salt and white pepper.
2. Pour chopped dill into the oil mixture.
3. Cover the trout carcass, cut and prepared for baking, with the resulting mixture.
4. Leave it for at least 1 hour.
5. Place the trout in a baking bag and cook in the oven for half an hour at 190 degrees.

Cooking in sour cream

Ingredients:

• fish carcass for 2 - 3 kg;
• salt, spices - to taste;
• lemon juice – 1/3 cup;
• sour cream - 1 tbsp.;
• milk – 1/3 cup;
• dill - 1 bunch.

Preparation:

1. Separate the fish and cut it into thin steaks.
2. Place in a baking dish. Sprinkle with lemon juice.
3. Mix sour cream with milk and chopped dill. Add salt.
4. Pour the resulting sauce over the fish.

Bake the treat at medium temperature for about half an hour.

With mushrooms

Ingredients:

• trout – 2 carcasses;
• onion – 1 large;
• dried white mushrooms – 50 g;
• semi-hard cheese – 50 g;
• vegetable oil - ¼ tbsp.;
• salt, white pepper;
• butter – 50 g;
• flour – 1 dessert spoon;
• heavy cream – ½ tbsp.

Preparation:

1. Pour boiling water over dried mushrooms and leave for 20 minutes.
2. Coarsely grate the cheese. Chop the onion randomly.
3. Cut the fish, wash and dry. Salt and sprinkle with white pepper. Leave for a quarter of an hour.
4. Fry finely chopped mushrooms and onions in vegetable oil until tender. Leave the liquid from the mushrooms.
5. Add cheese to the hot mixture and stir the ingredients until the cheese melts.
6. Stuff the fish carcasses with the resulting frying. Secure the edges with toothpicks.
7. Bring the liquid in which the mushrooms were soaked to a boil.
8. Separately, fry the flour in melted butter. Pour boiling liquid over mushrooms, add cream and salt.
9. Send the sauce (without lumps) into the mold with the fish carcasses.
10. Bake them at medium temperature for 40 minutes.

You can leave some of the hot sauce and serve the finished fish with it.

To cook trout deliciously in the oven, you need to know some secrets of baking it. First of all, the fish needs to be defrosted naturally - first in the refrigerator, and then at room temperature. In addition, trout should not be baked for longer than 40 minutes. Otherwise it will be very difficult to maintain its juiciness.

Trout meat is very tender and aromatic. How many culinary masterpieces can be prepared from it? But in order for it to turn out soft and tasty, you should strictly monitor the baking time. There are many recipes for preparing this fish; you can bake it whole or in pieces, add vegetables, lemon, or make it with a side dish or sauces. In any case, the fish turns out amazing.

The most widespread recipes are baked trout in the oven. According to nutritionists, trout in this form is an excellent dietary option. It can be used to prevent heart disease and in the treatment of gastrointestinal diseases. Baking allows you to preserve all the taste and nutrients of the fish. In addition, to cook fish in this way, a minimum of effort and expense is required.

This delicate fish is also popular among mothers who cook it for their children. The peculiarity of cooking trout in the oven is that very little time is spent on cooking, which is also attractive for working housewives. Each time you can add something new to the recipe, so the dish will be different every time. This will allow you to qualitatively diversify the menu.

Recipe: “Trout baked in foil”

To prepare this dish you will need the following ingredients:

1 medium fish;
30-35 g ginger root;
Juice of 2 lemons;
2 tablespoons of vegetable oil (preferably olive);
A large bunch of greenery;
Spices to taste.

The purchased trout is cut: the belly is carefully cut with a knife, all the entrails are removed, and the peritoneum is thoroughly washed. It is necessary to ensure that the gallbladder is not damaged during removal.

The head and gills are removed, but the tail can be left. It is not advisable to cut the fish so that it retains its juiciness and tenderness during baking. The scales are removed by scraping from the tail to the head. To prevent scales from flying around the kitchen, you can do this in water.
The cleaned fish is washed again and dried with a napkin. The trout is ready for marinating. For the marinade, take grated ginger root and lemon juice. Olive oil and spices are added to the mixture, everything is thoroughly whisked with a fork.

The fish is rubbed with the finished gruel outside and inside. To soak and saturate, you can wrap it in a plastic bag and leave it for half an hour. At this time, you should prepare the greens. You can take parsley, thyme, basil, chop finely, cut the lemon into thin slices, remove the seeds.
The baking sheet is covered with two pieces of foil, the size of which will allow you to wrap the whole fish. The lower part can be lightly greased with oil to prevent the fish from burning, and sprinkled with lemon juice.

The pickled fish is stuffed with chopped herbs, and lemon slices are also placed there. Then it is carefully transferred to a baking sheet and wrapped completely in foil, carefully twisting the seams. You should end up with a sealed bag, with a little space left inside for hot air to circulate.

The oven is heated to 200 degrees and a baking sheet with fish is placed in it. Cooking time should not exceed 20 minutes. During this period, the trout will have time to bake and become saturated with the smell of greenery.
To get an amazing golden brown crust, carefully remove the baking sheet from the oven, make a cut in the foil on top and set it to bake for another 15 minutes. This should be done carefully, since hot steam will emanate from the fish and you can easily get burned.

The dish is ready if the juice that is released has become transparent and the pulp itself has acquired a matte color. After removing the fish from the foil, it is placed on a dish and decorated with herbs and lemon slices.
As a side dish, you can use light vegetable salads, or prepare mashed potatoes or boiled rice.

Recipe: “River trout baked in the oven with vegetables”

To prepare two servings you will need the following ingredients:

2 small river trout;
1 large onion;
1 sweet pepper;
1 large tomato;
Lemon and a bunch of greens;
Vegetable oil.

You need to prepare 1 fish per person. The trout is cleaned of its entrails, its fins are cut off and thoroughly washed. Small fish should not be scaled. Salt is mixed with your favorite spices, and the fish is rubbed inside and out with this mixture. Pour lemon juice over the fish and leave to marinate for 20-25 minutes.

Vegetables are cut into cubes, greens are chopped. You need to leave a few sprigs of parsley to decorate the finished dish.

The baking sheet is covered with foil, the lower part of which is greased with oil. Thin slices of lemon are placed on the foil, then the fish is placed. The belly of the trout is stuffed with vegetables and herbs, and a special seasoning can be sprinkled on top. The foil is wrapped in such a way that the juice does not leak out when cooking the fish.

The oven is heated to 180 degrees, baking takes no more than 30 minutes. About five minutes before the end, you can carefully cut the foil so that the crust browns. The fish can be served directly in foil to preserve the amazing aroma and delicious juice of this dish.

Recipe: “Trout in foil baked with potatoes”

The basic recipe for trout baked in foil can be easily modified. For example, this fish goes well with potatoes. Vegetables acquire a very pleasant taste when roasted.

Ingredients:

1 trout per kilogram;
6-8 medium potatoes;
1 liter of cream;
0.5 cups soy sauce;
2 small onions;
5-6 cloves of garlic.

Clean and rinse the fish, soak for half an hour in a mixture of cream and soy sauce, then place on a baking sheet lined with foil. Sprinkle a mixture of chopped onion and garlic on top.

Peel the potatoes and cut them into thin slices so they have time to bake. Place on the sides of the fish, pour the remaining marinade over everything. Wrap the foil tightly, you can make small holes on top with a knife.

In order to prepare a truly juicy recipe, you need to correctly measure how long the dish spent in the oven.

The dish is placed in a preheated oven for 40 minutes. 10 minutes before readiness, the foil on top is cut and the marinade and juice are poured over the potatoes and fish. Before serving, the finished dish must be sprinkled with chopped herbs.

Trout is a freshwater salmon species that is very tasty and very healthy to eat.
Cooking trout is quite simple and there are many options for preparing this fish. Creamy, rich soups and fish soup are made from trout; steaks from this fish are grilled, fried and marinated.
Trout turns out especially tasty in the oven - this option is less calorie, more juicy and very tasty.

Benefits and selection of quality trout

There are many species of this fish - from stream to rainbow. Its meat is fatty, tasty and very healthy. Trout contains a complex of healthy fatty acids, vitamins A and E, many trace elements and amino acids. But how to choose high-quality and fresh trout, so as not to cause harm to the body instead of benefit? Here are some guidelines for choosing quality trout:

• clear eyes;
• even color;
• whole skin surface;
• meat color from light to bright red, pale bluish and excessively dark color is unacceptable;
• If you buy fish without heads or in the form of steaks, always opt for a vacuum-packed packaging option.

Trout with lemon

This fish comes out juicy, aromatic and spicy. Goes great with both potatoes and rice.

Ingredients:

• trout – 1 kg
• black pepper – 5 g
• parsley – 1 bunch
• lemon – 1/2 pcs.
• oil (olive or flaxseed) – 2 tbsp.
• salt - to taste

1. Wash the trout thoroughly, cut off the fins, and remove scales and entrails. If desired, you can remove the head and tail, or you can bake the whole fish.
2. Rub the fish with pepper inside and out. Do the same with salt.
3. Place fish on foil.
4. Slice the lemon into thin slices, cutting the slices in half.
5. Make cuts on the surface of the fish on one side, into which place half rings of lemon.
6. Chop the parsley and stuff the belly of the fish with herbs.
7. Grease the fish with oil, carefully and tightly pack it in foil and bake for 40 minutes.
8. Serve the trout hot with a side dish or sauce.

Trout steaks in honey-soy sauce

Spicy and spicy trout in the spirit of Asian cuisine. Ingredients:

• trout steaks – 5 pcs.
• honey – 2 tbsp.
• soy sauce – 4 tbsp.
• garlic – 10 g
• chili - to taste
• sesame – 1 tbsp.
• olive oil – 20 g

1. Mix all the ingredients for the marinade: sauce, oil, honey, pressed garlic, chili and sesame seeds.
2. Place the trout in the marinade and leave to marinate for about half an hour.
3. Place the steaks in a heat-resistant dish, pour in the remaining marinade and bake in the oven until cooked at 230 degrees.
4. Serve trout steaks with spicy rice or potatoes.

Trout coated with tomato sauce and almonds

Tender baked trout covered with a spicy coating of tomatoes and almonds. An excellent option for a romantic dinner. Ingredients:

• cherry – 400 g
• olive oil – 2 tbsp.
• onion – 1 pc.
• trout fillet – 500 g
• salt - to taste
• sherry – 2 tbsp.
• chopped almonds – 2 tbsp.
• basil - to taste
• garlic – 4 cloves
• breadcrumbs - 2 tbsp.

1. Fry the onions along with the tomatoes. At the end of frying, season the sauce with sherry, salt and pepper, add basil and almonds.
2. Spread the dressing sauce over the trout fillet. Sprinkle the dish with breadcrumbs.
3. Bake the fish until cooked at 180 degrees.
4. Cut the fillet into pieces and serve.

Trout on a potato bed with creamy garlic sauce

This is a complex main course with a side dish. The delicate sauce permeates all components of the dish, creating a magnificent and harmonious tandem. Ingredients:

• trout – 600 g
• potatoes – 250 g
• garlic – 2-3 cloves
• onion – 1 pc.
• ground pepper – 5 g
• butter – 25 g
• cream – 150 ml.
• carrots – 1/2 pcs.
• salt - to taste
• flour - 1 tbsp.

1. Prepare the gravy: melt the butter in a saucepan and simmer the garlic in it. Fry the flour in butter, then pour in the cream.
2. Simmer the sauce until thick and adjust to taste with salt and pepper.
3. Fry the onions and carrots in oil until tender.
4. Chop the potatoes using a mandalin.
5. Place potatoes in the pan, lightly salted trout steaks on top, add fried vegetables on top and generously pour garlic sauce. Place in the oven for an hour.
6. Serve the baked fish with a side dish to the table.

Trout with mushroom and cream sauce

Trout with cream and mushrooms is a very nutritious and satisfying dish. Great option for dinner or lunch. Ingredients:

• trout – 1 pc.
• champignons – 300 g
• cream – 250 ml
• lemon – 0.5 pcs.
• butter – 25 g
• pepper – 5 g
• salt - to taste

1. Cut the trout into steaks or use ready-made ones. Salt and pepper the fish, pour lemon juice over it.
2. Fry the champignons with butter, bring to taste and add cream. Simmer until the gravy has a thick consistency.
3. Place the steaks in a deep dish, pour mushroom dressing and place in the oven for half an hour at 180 degrees.
4. Serve the hot fish, generously pouring the sauce over it.

Whole trout in sour cream

This fish looks beautiful and is very beautiful to serve. A wonderful solution for serving to guests. A very quick and easy dish with minimal effort.

Ingredients:

• trout – 1 pc.
• sour cream – 100 g
• onion – 1 pc.
• olives – 100 g
• lemon – 1 pc.
• pepper – 5 g
• spices – 5 g
• salt - to taste

1. Prepare the fish, salt and season the trout carcass on both sides outside, as well as inside.
2. Cut lemon and onion into rings. Then stuff the fish with lemon, butter and olives.
3. Brush the trout with sour cream and place onion rings on top of the fish skin. Wrap the trout tightly in foil.
4. Bake the fish for half an hour at 180 degrees. Before serving, remove the onion from the fish to prevent it from burning and bake until done.
5. Serve with whole potatoes and sauce.

Trout dishes are very easy to prepare, but also very tasty. You can experiment with sauces, fillings and marinades, but the nutritious, delicate and spicy taste of trout and its festive appearance will only complement and decorate it. Try different options for baking trout and find your favorite dish to write down in your cookbook. Such dishes will not only delight you with taste, but also with beautiful presentation.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Trout is a fish belonging to the salmon family. It is loved for its noble taste, pleasant aroma and ease of preparation. Trout has excellent taste, which, combined with its high nutritional value, make this fish a welcome guest on our tables. Trout baked in the oven is a simple dish that every housewife can prepare with just a few ingredients. But as a result of simple manipulations, a dish will emerge that will act as a self-sufficient dinner or addition to the holiday table.

Recipes for cooking trout in the oven

Trout is prepared in many ways: it is stewed, fried, smoked, pickled, salted or baked in the oven. It makes excellent main courses, appetizers, fish soups, roasts and even kebabs. People who monitor the caloric content of their diet cook fish without adding oil. During cooking, the fish gives up its juices and fats to the dish, so it makes no sense to additionally lubricate it with oil. Like other delicate, tender varieties of fish, trout requires certain skills and knowledge to prepare it. The step-by-step recipes below provide tips and tricks for preparing a delicious dish.

River trout cooked whole in foil

Ingredients:

• river trout carcass – up to 500 g;
• large onion – 1 pc.;
• one ripe large tomato;
• red bell pepper – 1 pc.;
• several sprigs of dill and parsley;
• lemon;
• spices.

1. River trout is prepared at a rate of one carcass per serving for one person. The fish is cleaned of entrails and scales, and the gills are removed. The prepared carcass is thoroughly washed, dried with a kitchen paper towel, and then rubbed on top and inside with a mixture of salt and pepper.
2. The salted fish is poured with the juice of half a lemon and left to marinate for a quarter of an hour.
3. Meanwhile, cut the tomato into cubes, onion into half rings, and bell pepper into slices.
4. Leave a few sprigs of greenery for decoration, and finely chop the rest.
5. To bake one fish you will need about half a meter of foil. Cover a refractory mold with it, and place the remaining half of the lemon, cut into slices, on the bottom.
6. The fish is placed on top of the lemon, with chopped vegetables placed in its belly. The dish is seasoned with your favorite spices.
7. The fish is carefully wrapped in foil so that during the cooking process the juices and fats do not spread over the form, but remain inside.
8. In a preheated oven, set the temperature at 180 degrees. Cook the fish for half an hour, then unroll the foil and continue baking in the oven under the grill for about 5-7 minutes until an appetizing crust appears. Serve garnished with sprigs of raw herbs and lemon wedges.

How to bake trout with potatoes

You will need:

• half a kilogram sea trout steak or river fish carcass;
• kilogram of potatoes;
• cherry tomatoes – 400 g;
• 30 ml olive oil;
• one large onion;
• spices.

Cooking sequence:

1. If you are using river trout, then after the initial processing (cleaning of scales, removing gills and entrails), cut the fish into portions or separate the fillet. It is recommended to cut red sea fish into medium-sized slices. Salt the prepared fillet, season with fish spices and dried herbs as desired.
2. Peel the potato tubers. Cut the potatoes into large slices.
3. Line a baking dish with foil or grease with oil. Place onion, cut into thick rings, in an even layer on the bottom.
4. Place marinated pieces of fish fillet on top of the onion, which are covered with a layer of potatoes.
5. Sprinkle the potatoes with salt, black pepper and other spices to taste.
6. The last layer is cherry tomatoes.
7. Bake the dish in the oven at 190 degrees. Cooking time will be approximately 35 minutes, depending on the features of your oven. The dish will be ready as soon as the potatoes are soft.

Recipe for cooking rainbow trout up your sleeve

Ingredients:

• fresh rainbow trout – 1 pc. weighing no more than 1 kg;
• a couple of tablespoons of butter;
• lemon – 1 pc.;
• coarse table or sea salt - half a teaspoon;
• freshly ground black pepper;
• several branches of parsley;
• 10 ml olive oil.

Cooking sequence:

1. Remove the gills from fish that has been cleared of scales and entrails or cut off the entire head. Rinse the gutted carcass thoroughly with running water and dry.
2. Mix salt and pepper. Rub the resulting mixture onto the fish on all sides. Don't forget to season the inside of the fish with spices.
3. Squeeze the juice from a quarter of a lemon and mix it with olive oil. Rub the fish carcass again with this mixture and leave to marinate for 10-15 minutes.
4. Make several cuts along the surface of the fish. Place a small piece of butter and a thin slice of lemon into each cavity. Place finely chopped parsley mixed with the rest of the lemon into the belly of the fish.
5. Place the prepared fish in a baking sleeve and tie it. Place on a baking sheet and place in a hot oven. Cooking time – 35 minutes, oven temperature – 190 degrees. Five minutes before the end of cooking, cut the sleeve and open the fish, leave it to bake for a few more minutes so that it can lightly brown.

How to cook trout fillet pieces in the oven

You will need:

• fish fillet – 500-600 g;
• 3 tomatoes;
• fresh champignons – 200 g;
• low-fat hard cheese – 150-200 g;
• natural Greek yogurt without flavoring additives – 100 ml;
• parsley - a small bunch;
• salt, a mixture of different peppers.

Cooking sequence:

1. If the fillet is used frozen, it must first be thawed. Rub freshly washed and dried fillets with a mixture of freshly ground pepper and salt (it is advisable to use coarse salt) to taste. Leave to marinate for 5-10 minutes.
2. Prepare the remaining products for subsequent processing: cut the tomatoes into slices, mushrooms into thin slices, and grate the cheese on a coarse grater.
3. Wipe a fireproof clay or ceramic baking dish with olive oil. Place the fillets in an even layer at a short distance from each other.
4. For each piece of fish, place a mug of tomato and several slices of champignons.
5. The ingredients are sprinkled with grated cheese on top, then filled with Greek yogurt and decorated with parsley sprigs or chopped herbs.
6. Prepare the dish at a temperature of 200 degrees. Cooking time is a quarter of an hour. Trout baked in the oven is served accompanied by a vegetable side dish, for example, lettuce.

Bake trout steaks with soy sauce

Ingredients:

• two trout steaks;
• soy sauce – 50-60 ml;
• natural honey – 2 tbsp. l. ;
• half a large lemon;
• green onion feathers - a small bunch;
• sesame - a few tablespoons.

Cooking sequence:

1. The taste of this dish depends on the marinade with which the fish will be soaked. It is advisable to use only high-quality products for its preparation: natural soy sauce, freshly collected honey. To prepare the marinade, use lemon juice, soy sauce and honey. Mix these ingredients. If the honey has thickened and does not mix well, warm it a little in a water bath until it becomes liquid.
2. Immerse the steaks in the prepared marinade and leave for at least half an hour. You can marinate the fish overnight and bake it in the oven in the morning.
3. Place the marinated steaks in a fireproof dish and pour the rest of the marinade on top. There is a risk that the honey will cause the fish to burn, so it is recommended to cover the pan with foil or parchment paper.
4. Preheat the oven to 200 degrees. Place the steaks in it to bake for 20 minutes. Every 5-7 minutes, open the oven door and pour the juices that will drain from them over the steaks.
5. Before serving, sprinkle the finished steaks with finely chopped green onions and sesame seeds. Since this recipe for baking trout in the oven is considered a dish of Asian cuisine, it is recommended to serve the steaks with a side dish of rice.

Trout with vegetables baked in the oven

You will need:

• half a kilo of trout fillet;
• mixture of frozen vegetables (broccoli, cauliflower, green peas, green beans, carrots, etc.) – 300 g;
• large fresh tomato;
• onion head;
• one piece of red or yellow and green bell pepper;
• a couple of cloves of garlic;
• spices and olive oil;
• soy sauce – 50 ml;
• 35 ml lemon juice;
• a teaspoon of honey;
• sweet chili sauce – 15 ml.

Cooking sequence:

1. In order for the trout to come out juicy and not have a bland taste, it must be marinated in a spicy marinade. To prepare it, mix soy sauce with lemon juice, honey, sweet chili sauce, a pinch of salt and one clove of garlic, passed through a press.
2. The fish fillet is cut into portions, washed, dried and poured with the prepared marinade. Leave in the marinade for an hour.
3. Fresh vegetables are cut into large pieces: tomatoes into eight pieces, onions into half rings, bell pepper into rings, after removing the seeds.
4. Frozen vegetables are left at room temperature for 10-15 minutes to thaw.
5. A baking sheet with high sides is lightly greased with vegetable oil.
6. Place frozen ingredients and onions on the bottom in an even layer. Sprinkle a little salt on top.
7. Place tomatoes and bell peppers on frozen vegetables, and sprinkle a clove of garlic cut into small slices on top.
8. The top layer of the dish is fish fillet. It is evenly spread on the vegetable bed.
9. The dish is prepared in an oven preheated to 180 degrees. Fish and vegetables are cooked for about half an hour. Serve the finished fillet with baked vegetables, pouring a drop of lemon juice on top.

How many calories are in baked trout?

Trout can easily be called a dietary product. It is allowed to be used by all people who monitor their diet and fight excess weight. The calorie content of fish ranges from 90 to 200 kcal. But even with such a high calorie content, it is considered a product that helps you lose weight. It contains a large amount of protein (about a third of the total nutritional value), which is useful for gaining muscle mass and burning fat. And the fat that this fish contains is not harmful to health and does not have a negative effect on the figure and body.

The calorie content of trout depends on the method of its preparation. The least high-calorie and healthy dish will be if you bake the fish in the oven with fresh or frozen vegetables. With this method of cooking, there is no need to use additional fats in the form of vegetable oil or butter, which will have a positive effect on the overall calorie content of the dish. Nutritionists say that fish baked in the oven with vegetables contains about 120 calories.

Video: how to deliciously bake trout in cream

Trout is not only a tasty fish, but also healthy. By preparing sea, river or lake varieties of fish from the salmon family, you will receive a nutritious dish that will saturate your body with vitamins, minerals and microelements. Trout is useful for people suffering from depression, hypertension, Alzheimer's disease or having cancer. Using step-by-step recipes with photos and video lessons, you can prepare a healthy dinner or a delicious lunch in the form of trout baked in the oven at home.

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Trout is an excellent fish of the salmon family, which is famous not only for its wonderful taste, but also for its high content of nutrients. Oven-baked trout is an excellent healthy food option that is rich in protein, vitamins D and E, Omega-3 fatty acids, zinc, selenium and magnesium while being low in calories. Baking trout in the oven is not at all difficult, and this cooking method perfectly preserves the aroma and beneficial properties of the fish.

If you purchase fresh trout, try to bake it as soon as possible. Frozen trout must first be thawed at room temperature. Clean the trout if necessary before cooking. Rinse the fish under cool water inside and out. You can bake the trout whole or trim the head below the top fin. Having a head when grilling fish is just a matter of personal preference. Some people prefer to bake trout without the head, while others find that the trout retains its shape better when placed in the oven in its original state.

If the trout weighs no more than 1.5 kg, it is recommended to bake it whole, while larger fish are recommended to be baked in pieces. It is best if the trout is the size of a plate - in this case it will not be difficult for you to prepare portioned fish for each person. If you want to get a juicy and flavorful dish, it is best to pre-marinate the fish. The marinade can be made from lemon juice, white wine, kefir, onions or your favorite spices. The prepared fish must be poured with marinade and allowed to stand for 4-5 hours. The most preferred way to cook trout in the oven is to bake it in foil, since in this case the fish is cooked in its own juice and turns out more juicy and tender. You can also stuff the fish with vegetables, herbs or lemon slices. Trout is best baked at a high temperature for a fairly short period of time. So, a temperature of 200 to 230 degrees is most suitable. Baking time for fish is from 10 to 20 minutes, but it may take 30 minutes depending on the size of the fish.

Excellent additions to trout include lemon slices, garlic, ginger and fresh herbs such as onion, rosemary, tarragon, thyme and dill. Try adding these ingredients before baking - they will add a unique aroma to the dish and make the fish tender and juicy. Oil is very rarely used for cooking trout, since the fish itself contains a large amount of it. Trout is best served with rice and vegetables, such as tomatoes, eggplant or bell peppers. Tender fish goes well with the natural taste of fresh vegetables, and this combination is simply irresistible.

Trout in the oven with lemon and herbs

Ingredients:
1 trout,
1 lemon,
sprigs of dill or rosemary,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Line a large baking pan with aluminum foil. The foil should be large enough to wrap the fish in it. Grease the foil with a thin layer of oil. Slice the lemon into thin slices and place about half of the lemon slices evenly on the bottom of the foil. Season the gutted trout inside with salt and black pepper, add 2-3 slices of lemon and sprigs of herbs inside. Place the fish in the pan and fold the foil so that it does not tightly cover the fish. If you are cooking more than one fish in the same pan, you will need to make a separate foil packet for each fish.
Bake the trout for 10 minutes, then unfold the foil and cook the fish until cooked for another 5-10 minutes. Serve the fish hot, garnished with herbs.

Baked trout in cream sauce

Ingredients:
4 trout fillets weighing 150-180 g,
50 g butter,
200 g heavy cream,
1-2 cloves of garlic,
1 tablespoon mustard,
2 tablespoons lemon juice,
1/2 small onion
salt and ground black pepper to taste,
parsley and lemon slices.

Preparation:
Preheat the oven to 200 degrees. Place the fish in a baking dish, first rubbing it on both sides with salt and pepper. In a bowl, mix melted butter, cream, garlic, mustard, salt and pepper until smooth. You can place all the above ingredients in a bowl and heat them in the microwave in two batches of 30 seconds each.
Sprinkle the fish with chopped onion, then pour the sauce over it. Bake for 10-12 minutes until the fish is cooked through. Place the fish on a plate, pour over the sauce, garnish with parsley and lemon slices.

Ingredients:
700-800 g trout,
200 ml cream,
100 g cheese,
1 lemon,
2 tomatoes
seasoning for fish,
salt.

Preparation:
Cut the trout into steaks about 2 cm thick. Squeeze the juice from half a lemon. Mix cream, grated cheese and lemon juice. Place tomato slices, lightly sprinkled with salt, on the bottom of a baking dish lined with foil and lightly greased. Place pieces of fish on top and add salt to taste. Spread the cheese mixture evenly over the surface of the fish and sprinkle with fish spices. Place the pan in an oven preheated to 200 and bake for about 15-20 minutes until the cheese is browned.

Trout in the oven is an excellent option for cooking fish if you want to retain the greatest amount of nutrients that trout is so rich in. In addition, baked trout dishes are perfect for dietary nutrition.

Baked trout in marinade

Ingredients:
1 small trout,
1 onion,
0.5 l kefir,
2 tablespoons sour cream,
2 cloves of garlic,
salt and spices to taste.

Preparation:
Mix kefir, sour cream, chopped onion, chopped or pressed garlic, salt and spices in a bowl. Coat the fish with the resulting marinade and leave for 2-3 hours or overnight in a sealed container. Before baking, wrap the fish in foil or place in a baking bag and place in an oven preheated to 200 degrees for 20-25 minutes.

Baked trout with vegetables and mushrooms

Ingredients:
2 medium sized trout,
10-12 champignons,
1 large onion,
1 bell pepper,
1 large tomato
6-7 cloves of garlic,
4 tablespoons vegetable oil,
juice of half a lemon,
lemon slices (for serving)
a pinch of ground chili pepper,
salt.

Preparation:
Heat 2 tablespoons of vegetable oil in a frying pan, add chopped onion and fry for 2-3 minutes over medium heat. Add chopped mushrooms, chopped tomatoes and bell peppers. Add salt, chili pepper and mix well. Simmer until soft. Grind the garlic by passing it through a press and mix it with 2 tablespoons of oil and lemon juice.
Place the fish on foil (each on a separate sheet), grease the inside with the garlic mixture, stuff with vegetables and mushrooms and pour over the remaining garlic mixture. Wrap the fish in foil and bake in the oven at 200 degrees for about 30 minutes. 10 minutes before it's ready, open the foil to create a crispy crust.

Trout in the oven is good because it only takes 20-30 minutes to prepare lunch or dinner. Use our recipes - save your time and effort and earn enthusiastic compliments from family and friends! Bon appetit!