Trout Baked In Cream Recipes

BAKED TROUT FILLETS

Steps:

• Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

WHOLE RAINBOW TROUT BAKED IN FOIL

Steps:

• Preheat the oven to 450 degrees. Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
• Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
• Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.

OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO

Steps:

• Preheat the oven to 425°F. Spray a baking dish with cooking spray.
• Season the fish with sea salt and cracked black pepper.
• Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
• Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
• Spread mayonnaise mixture on both sides of the trout.
• Roll the trout in the Panko mixture to coat evenly.
• Transfer the fillets to a baking sheet.
• Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
• Serve immediately with tartar sauce.

OVEN BAKED TROUT

Steps:

• Preheat oven to 400 degrees F. Tear a large piece of heavy duty aluminum foil big enough to go completely around both fish and set it on a baking sheet.
• Place trout on foil and drizzle each trout with 1-2 teaspoons of olive oil. Season the inside and outside with salt and pepper.
• Place a few slices of lemon, one sliced clove of garlic, and a couple sprigs of fresh dill or the herb of your choice inside each of the trout. Fold the foil over the fish, crimping the edges well to create an envelope for the fish to bake in.
• Bake for 10-15 minutes, checking after 10 minutes to see if the fish is done. It will be opaque and flake easily with a fork when done.

BAKED FRESH RAINBOW TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
• Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
• Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

TROUT BAKED IN CREAM

Steps:

• Place trout in a greased 13-in. x 9-in. baking dish. Sprinkle with lemon juice, dill, salt and pepper. Pour cream over all. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 11-15 minutes or until fish flakes easily with a fork.

BAKED PARMESAN TROUT FILLETS

Steps:

• Preheat oven to 350 degrees.
• Place trout fillets in a greased shallow baking dish.
• In a small bowl, combine sour cream, Parmesan cheese, lemon juice, onion, and salt; spread over fillets.
• Sprinkle with paprika.
• Bake 20-25 minutes or until fillets flake easily with a fork.

GARLIC BUTTER RAINBOW TROUT IN FOIL

Steps:

• Preheat oven to 375°F.
• Cut a sheet of foil large enough to wrap the trout completely.
• Cover the baking sheet with the aluminum foil, and place the trout fillet in the center.
• Fold up all 4 sides of the foil.
• Then, season the trout with salt and pepper.
• Drizzle the melted butter over the trout until evenly coated.
• Top with minced garlic and fresh minced dill.
• Fold the sides of the foil over the trout. Cover it completely.
• Bake for about 13 minutes or until the fish flakes easily with a fork.
• Then, open the foil, and broil for 3 minutes.

TROUT IN CREAM SAUCE

Steps:

• Preheat oven to 400 degrees.
• Wash in cold water and dry fish.
• Brush fish inside and out with lemon juice, sprinkle with salt, pepper and dill.
• Place in a lightly greased baking dish.
• Pour whipping cream over fish.
• Sprinkle fish and cream with bread crumbs.
• Bake for 15 minutes or until fish flakes easily.

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

LEMON CREAM SAUCE FOR TROUT

Steps:

• Turn on broiler and place rack in top position.
• Cover a baking sheet with aluminum foil, then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
• Place in oven and cook for about 4 minutes.
• Meanwhile, heat wine, lemon juice, and shallots in a small pan over medium-high heat.
• Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute.
• Remove from heat and stir in butter, capers, salt, and white pepper. Once trout is plated, pour sauce over fillets.
• Optional Sides: Preheat oven to 200 F. Keep trout covered and warm in the oven. In a small or medium frying pan, add a couple of tablespoons of water. Bring to a boil and toss in the julienned carrots. Boil for about a minute, remove and place covered into the warm oven. Remove excess moisture from pan, set flame to medium-high heat, add 1 tablespoon of butter and 1 teaspoon olive oil. Add potato wedges and fry on both sides until crispy. Season with salt and pepper while cooking, for a bit of heat mix in a dash of smoked paprika. Once cooked remove to a paper towel-lined plate to let the excess oil soak off. Keep in the warmed oven until ready to assemble. Wipe out the pan, place over medium-high heat, add remaining butter. Once melted add the fennel and cook for about a minute. Next, combine the peas and cream with the fennel. Cook till peas are softened but not mushy, about three minutes.
• To Assemble: Place potatoes down first, spooning the peas over potatoes and now gently lay the trout on top of the bed of peas. Stack the julienned carrots on the trout. Pour the lemon cream sauce over the dish and for an extra touch add some toasted almond slices.