Roasted Trout On Green Herbs Recipes

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LEMON BUTTER HERB BAKED TROUT



Lemon Butter Herb Baked Trout image

I love this lemon butter herb baked trout made with just a few simple fresh ingredients in less than 20 minutes. Succulent, melt-in-your-mouth and delish.

Provided by Cheryl

Categories     Main Course

Time 18m

Number Of Ingredients 6

2 pounds trout fillets ((preferably 2-3 larger size fillets))
1 cup (20g) finely chopped herbs Note 1
2 tablespoon butter
2 tablespoon olive oil
1 lemon (2 tbsp lemon juice plus zest of whole lemon)
salt and pepper

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.

Nutrition Facts : Calories 461 kcal, Carbohydrate 3 g, Protein 48 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 147 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED WHOLE TROUT WITH LEMON AND HERBS



Roasted Whole Trout With Lemon and Herbs image

Serving seafood whole is such a beautiful presentation and has minimal prep. The cavity of the fish is stuffed with lemon, onion, garlic and fresh herbs. As it roast, the fish is permeated all the way through with these aromatic ingredients. The cooked fish is really flaky, tender and juicy.

Provided by Olga's Flavor Factory

Categories     Main Course

Time 35m

Yield 3

Number Of Ingredients 7

2 whole trout (10-12 oz each, cleaned and gutted)
salt (pepper)
1 Tablespoon olive oil
1 lemon (sliced)
1-2 garlic cloves (sliced)
1 small onion (very thinly sliced)
fresh dill and parsley

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

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

ROAST TROUT WITH BACON AND HERBS



Roast Trout With Bacon and Herbs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 slices smoked bacon or speck (about 2 ounces)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 brook trout, about 1 pound each, gutted, left whole
Salt and black pepper
1 lemon, peel sliced off down to the flesh, seeded and diced
1/2 cup chicken stock
1/3 cup finely chopped herbs: rosemary, tarragon, parsley

Steps:

  • Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
  • Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
  • Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams

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