Vegetable Trout Bake Recipes

VEGETABLE TROUT BAKE

Vegetable Trout Bake image

"I love how easy this dish is to prepare," says Elizabeth Yarnell of Denver, Colorado. "If you don't care for trout, use salmon or chicken breasts. Instead of green beans and tomatoes, try eggplant and broccoli florets. Try your own variations and have fun."

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 11

Ingredients

4 small red potatoes, cut into 1-inch pieces
1 cup cut fresh green beans (2-inch pieces)
8 to 10 frozen pearl onions
1/2 teaspoon salt, divided
4 garlic cloves, minced, divided
2 trout fillets (6 ounces each)
1/4 cup pitted Greek or ripe olives, halved
3 teaspoons minced fresh parsley
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 cup white wine or chicken broth

Steps:

In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain. , Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley. , Pour wine over the top. Cover and bake at 400° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts :

BAKED FRESH RAINBOW TROUT

Baked Fresh Rainbow Trout image

Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.

Provided by In-a-Pickle

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, or to taste
2 whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon
2 tablespoons hot water

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.

Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g

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