Trout is a fatty fish with a delicate taste. It contains a large amount of essential fatty acids and vitamins. Oven baked trout is an exquisite dish that can be prepared even for a festive dinner without an impressive time investment.
Trout is a healthy fish that can decorate any table. It is caught in sea waters near Canada, Norway and Chile, as well as in fresh water bodies of Russia. It is very popular among lovers of healthy and low-calorie food. The energy value of the product averages 97 Kcal per 100 g. At the same time, the trout contains unsaturated fatty acids useful for the body, vitamins A, E, D, calcium, phosphorus, magnesium.
There are many ways to prepare this product. One of the most successful is baking. Fish in the oven is juicy and tender.
Whole baked trout
Whole baked trout in the oven will become a real decoration of the festive table. You can cook it with a minimum of additional ingredients. This fish is so tasty that it turns out well even without adding vegetables, cheese or complex mixtures for stuffing. To prepare the dish you will need:
- trout (whole) - 1.5 kg;
- good quality olive oil - 40-50 ml;
- some salt and black pepper;
- 1 large lemon;
- a bunch of parsley.
It is better to choose chilled fish for this recipe. The frozen semi-finished product has a less dense consistency. Cut the abdomen with a sharp knife. Pull out the insides and rinse the abdominal cavity well. So that after baking an unpleasant aftertaste of bitterness does not appear, it is better to remove the gills. It is convenient to do this with special culinary scissors. If desired, the head can be removed, but the finished dish will look less impressive.
Mix olive oil with salt, add a little freshly ground black pepper to the mixture. You can also add white pepper as it goes well with fish. But this is optional. The amount of salt should be determined based on your taste. As a rule, for a fish weighing 1.5 kg, it is enough to take 1-2 tsp of salt. Cut the lemon in half and squeeze the juice from one half into the oil-salt mixture. Cut the other half into thin circles. Mix all the ingredients thoroughly and coat the trout with the resulting mass on all sides and inside.
Put a piece of foil on a baking sheet, grease its outer surface with olive oil, lay out the trout, make cuts on the side of the fish and put lemon circles in them. Put parsley sprigs into the abdominal cavity. It is not necessary to grind them. You can simply cut off the long stems and leave only the top.
Close the foil sheet and fold it so that the juice from the fish does not flow onto the baking sheet. Bake the trout at 200 ° C for 30-40 minutes, then open the oven, open the foil and bake the fish for another 10 minutes at the same temperature.
Serve hot. When serving, you can pour the trout with any sauce and sprinkle with chopped parsley. The baked lemon mugs nested in the incisions on the side can be replaced with fresh ones.
Trout baked in sour cream
Trout baked in sour cream turns out to be very tender, acquires a creamy taste. To prepare the dish you will need:
- large gutted trout (about 2 kg);
- 40 g butter;
- 30-50 ml of cold-pressed olive oil;
- 2 large onions;
- 1 lemon;
- 5-8 pitted olives;
- some salt and pepper;
- 100 ml fat sour cream.
Rinse the trout, remove the gills (if baked whole) or the head. Rub the carcass with salt and pepper. You can also use special seasonings for fish, but their amount should be minimal.
Cut the lemon into thin slices. Put half of the circles into the belly of the fish. Make transverse cuts on the side and insert the remaining lemon circles into them. Cut the butter into cubes and place it in the belly of the trout.
Lay the foil on a baking sheet, grease it with olive oil abundantly enough, gently transfer the trout onto it. Coat the fish with fatty sour cream. Peel the onions, cut into rings and arrange the rings over the top of the carcass. Close the foil so that the trout is completely covered. Bake the dish at 200 ° C for 30 minutes, then open the oven, open the foil, put the halves of the olives on the surface and bake the fish for another 10 minutes at the same temperature.
Trout baked with cheese, mushrooms and sour cream
Sour cream, mushrooms and cheese perfectly emphasize the delicate taste of trout. To make the dish look more impressive, the fish does not need to be cut into pieces before baking. To prepare a juicy dish you will need:
- whole trout (weight 1-1, 4 kg);
- 100 g of cheese;
- 300 g champignons;
- 100 ml of cream (preferably 33% fat);
- 3 cloves of garlic;
- 50 g butter;
- half a bunch of dill or parsley;
- some salt;
- half a lemon.
Peel the trout, remove the gills, entrails. Squeeze the juice out of the lemon half. Rub the fish with salt and pour over the lemon juice, then leave to marinate for 10-15 minutes.
Put diced butter and chopped herbs into the belly of the fish. You can gently fasten the edges of the abdomen with toothpicks so that the oil does not leak out and the dish turns out to be more juicy. Bake fish in foil at 200 ° C for 30 minutes.
Peel and chop the garlic. Peel the champignons, cut into slices. lightly fry the mushrooms with garlic, then pour the cream into the pan and simmer for 10 minutes. You can add a little flour to thicken the sauce.
Open the oven, uncover the foil, sprinkle the trout with grated cheese and bake for another 10 minutes. Serve the fish hot and pour over the prepared sauce when serving.
Trout baked with vegetables
Trout baked with vegetables and garlic sauce can be a real decoration of a dinner party. To prepare it you will need:
- trout carcass or steaks (about 1 kg);
- 1 large carrot;
- 1 onion;
- 2-3 cloves of garlic;
- some salt and spices;
- 5-7 potato tubers;
- 250 ml cream;
- 50 -70 g butter;
- some flour.
For baking trout according to this recipe, you can take the carcass and cut it into steaks. The thickness of each steak is 2-3 cm. Ready-made steaks can also be purchased. Salt the fish, sprinkle with spices. Rosemary, black and white pepper, basil, thyme are ideal for trout.
While the fish is marinating, you can prepare the sauce. Pass the garlic through a press, after peeling the cloves. In a thick-walled stewpan, melt the butter, put the garlic in it and simmer over low heat for several minutes. When a persistent garlic aroma is felt, pour a couple of tablespoons of flour into the sauce and mix well so that there are no lumps. Instead of flour, you can also use starch, which is also a good thickener. Pour the cream into a saucepan, add a little salt, spices and cook over low heat for 5 minutes. If the sauce is too thick, you can add a little water to it.
Peel the onion and cut into very thin half rings. It is better to grate carrots coarsely. Fry vegetables in vegetable oil. Onions and carrots should only lightly brown. Peel the potato tubers and cut them into thin slices.
Put potato mugs on a baking sheet with high sides, fish steaks on them. Previously, it is recommended to grease the baking sheet with vegetable or butter oil. Put the fried vegetables on the steaks and pour the garlic sauce over everything. The optimal baking mode for such a dish is at 180 ° C for 40-45 minutes. Before removing the baking sheet, you need to check the readiness of the potatoes. If it has become soft, you can serve fish with vegetables to the table.
Tsarskaya trout baked with tomatoes and cheese
Trout can be baked with tomatoes and cheese. This dish is called "royal" for its unusually rich taste. To prepare it you need:
- trout - 1.5 kg;
- 2 large onions;
- 4 ripe meaty tomatoes;
- 2 Bulgarian sweet peppers;
- 300 g of cheese;
- 200 ml sour cream;
- a little salt and spices.
It is better to cut the trout into fillets or purchase a ready-made fillet with skin. Mix sour cream with salt, add some spices to your liking, as well as onions, cut into thin rings. The fillet can be baked whole, but it is more convenient to immediately cut it into portions. Marinate the slices or the whole fillet in onion-sour cream sauce for 20 minutes.
Peel the peppers, remove the inside with the seeds. Cut the pepper into even thin rings. Cut the tomatoes into slices. Put the fillet on a baking sheet, and put the circles of pepper and tomato on top, pour the remaining sauce along with the onion rings. Bake at 180 ° C for 30 minutes, then open the oven, sprinkle with grated cheese and bake for another 10 minutes at the same temperature. Serve the finished fillet on portioned plates. It goes well with fresh vegetables.
Trout baked with broccoli
Trout goes well with broccoli and many other low-calorie vegetables. To prepare a tasty and healthy dish, you will need:
- trout fillet - 700 g;
- potato tubers - 5 pcs;
- broccoli - 500 g;
- some salt;
- hard cheese - 100 g;
- cream - 100 ml.
Blanch the skinless trout fillet in a little water until tender, then cut into cubes and remove all bones. Peel and boil potato tubers until half cooked. You can boil them right in the skins and peel them after boiling. Cut the softened tubers into cubes or circles.
Rinse broccoli well, disassemble into inflorescences and cook in boiling water for 5 minutes. For baking, select a refractory deep dish. Put potatoes on the bottom, salt, then put the trout, and on top of the broccoli inflorescences. Grate the cheese and mix with the cream, add a little salt and pour the resulting mass into the products placed in the baking dish. Cook the dish for 30 minutes at a temperature of 180 ° C.
Trout fillet baked in yogurt
To reduce the calorie content of the finished dish, but at the same time make it original, you can bake trout in yogurt. For cooking you will need:
- trout fillet - 1 kg;
- 300-400 ml of natural unflavored yoghurt;
- some salt;
- nutmeg;
- ground black pepper;
- half a lemon;
- olive oil -1-2 tbsp;
- a few sprigs of dill.
Cut the trout fillet into portions. You can also use trout steaks, as well as bake the fish whole or in the form of a carcass.
To prepare the sauce, mix natural yogurt, juice of half a lemon, chopped greens (dill), salt, nutmeg powder, ground black pepper. Coat the fillets with the mixture and leave for 30 minutes. The amount of salt can be determined independently. To cook 1 kg of fish, you usually need at least half a teaspoon of salt.
Grease a baking sheet with olive oil, put trout marinated in yoghurt sauce on it, pour over the rest of the sauce and cook the dish for 20-30 minutes at a temperature of 180 ° C.
Serve hot fish, garnish with a sprig of herbs. You can put lemon wedges on portioned plates.
