Roasted Rainbow Trout With Dill And Lemon Recipes

RAINBOW TROUT WITH BUTTERY LEMON-CAPER CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
• Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
• Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
• Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
• Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
• Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

ROASTED WHOLE TROUT WITH LEMON AND HERBS

Steps:

• Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
• Make diagonal slashes on both sides of the fish.
• Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
• Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
• Rub the olive oil over the top surface of both fish.
• Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
• Yields: 2-4 servings

LEMON HERB BAKED RAINBOW TROUT

Steps:

• Preheat oven to 425 degrees F or 218 degrees C.
• Line a baking sheet with aluminum foil or parchment/waxed paper for easy clean up.
• Drizzle about a tablespoon of your extra virgin olive oil on your lined baking sheet and rub on the bottom (you can use oil spray if you prefer)
• Place your rainbow trout skin side down on the lined baking sheet. Arrange your zucchini, yellow squash slices and snap peas around your rainbow trout.
• Place your lemon slices on top of your rainbow trout. Salt and pepper rainbow trout and vegetable as desired. Drizzle a little olive oil over the top of the vegetables and rainbow trout. Add fresh chopped herbs. (we used a mixture of lemon thyme, oregano and chives)
• Place your prepared Lemon Herb Rainbow Trout in the oven on the middle rack and cook for about 10 - 12 minutes or until the fish flakes easily with a fork.
• Garnish with extra fresh herbs if desired and enjoy!
• Preheat grill to medium.
• Cut your large rainbow trout fillet in 4 sections. Leave the skin on
• Next cut 4 large heavy-duty aluminum foil sections out and spray the bottom of it with a little spray oil or drizzle a little of olive oil. We used fresh herbs from our garden, lemon thyme, oregano and chives. You can use any fresh herbs of choice like dill, parsley, basil, marjoram all work well here. In addition, feel free to exchange with 1 teaspoon dried herbs like an Italian blend works well.
• Place one fillet of rainbow trout in the middle of each aluminum foil pieces with the skin side down.
• Next place your zucchini, yellow squash slices and snap peas or quick cooking vegetables of choice.
• Top with lemon slices, drizzle of olive oil, fresh herbs and salt and pepper to taste.
• Wrap each packet leaving room around the fish and crimp the edges so it is sealed all around.
• Cook your packets on the grill on medium - high for about 10 minutes or until your fish flakes easily with a fork.
• Serve your packets to your guests right in the aluminum foil packet. Clean-up is a breeze

BAKED RAINBOW TROUT WITH LEMON, PEPPER, AND GARLIC

Steps:

• Preheat oven to 400 F.
• Line a rimmed small baking sheet (I used half sheet) with parchment paper.
• Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
• Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
• Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices.
• Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
• Remove from the oven. Remove lemon slices from the trout before serving.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

ROASTED TROUT AND ARTICHOKES WITH ALMONDS, BREADCRUMBS AND MINT

Steps:

• Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin-side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes - watch them carefully as they don't take long - then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint. Take the crusts off the ciabatta and whizz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin-side up, laying a bacon rasher along the top of each one, and secure with the string (see picture below). Sprinkle the thyme over the top and any excess filling around the tray.
• Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the crème fraîche generously with salt and pepper and add a little lemon juice.
• When the fish is ready, cut the string and serve the fillets with a nice drizzle of crème fraîche and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

LEMON THYME RAINBOW TROUT

Steps:

• Divide fish into 4 equal pieces if necessary.
• In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
• Dip fish into lemon juice; dredge in flour mixture, turning to coat.
• In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Steps:

• Preheat oven to 500 degrees with a rack set in upper third of oven.
• Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
• Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

LEMON-HERB BAKED RAINBOW TROUT

Steps:

• Preheat oven to 400 degrees with the rack in the center of the oven. Line a baking sheet with aluminum foil and spray briefly with nonstick spray. Place fish fillet in center of baking sheet.
• Sprinkle fish with salt and pepper to taste. Arrange lemon slices on top of fish fillet. Sprinkle tarragon and Marjoram on top of fish fillet and lemon slices. Drizzle olive oil onto fish fillet.
• Place in oven and bake for 14 minutes, or until fish flakes nicely with a fork and is opaque in the center. Remove from oven.
• Divide fish into three even pieces and serve. Goes great along with wild rice and some fresh steamed vegetables or as part of a salad over fresh greens with a balsamic vinaigrette.