Bakedtroutwithfreshherbs Recipes

LEMON BUTTER HERB BAKED TROUT

Steps:

• HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
• PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
• BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
• FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.

TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
• Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
• Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

BAKED TROUT WITH FRESH HERBS

Steps:

• Sprinkle the trout with salt and black pepper to taste.
• Combine parsley and the next 6 ingredients in a small bowl and stir.
• well.
• Stuff half of herb mixture in each fish cavity.
• Place fish in buttered 13 X 9 X 2-inch baking dish and dot the fish with butter.
• Bake at 350 degrees for 20 to 25 minutes or until fish flakes easily.
• Garnish with lemon wedges.

STEELHEAD TROUT BAKE WITH DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
• Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.