How to cook trout in the oven: 10 best recipes

Recipe for brown trout in the oven with broccoli

If the fish is sea fish, you should not add salt. It already contains enough salt, and lemon gives the necessary sourness. And river fish needs to be salted.

Cut the carcass into portions.
Squeeze the juice from the lemon and brush the pieces inside and out. Leave for 1/2 hour to marinate the meat well.
Bake in the oven until done.
Simmer broccoli in olive oil and water for no more than 6 minutes.
Grind the cheese on a grater.
Place the finished pieces of fish fillet over the broccoli, sprinkle with shavings of cheese and place in the oven until the cheese completely melts and forms a crust.

Sprinkle the finished dish with any herbs to taste.

Trout fishing

For most hunters, fish is of great value - after all, it is a predator. Before fishing, the habits of the fish are also taken into account, because when searching for food, brown trout go to shallow water.

Trout fishing

For fishing, you should choose float gear up to 5 m in order to comfortably move along the shore with large thickets. A worm or maggot is suitable as bait.

Advice! During spawning, trout are found at any depth.

When fishing with a spinning rod, you should choose gear for a specific time of year. In summer, fish live near the surface, so it is better to choose a spoon. Wobblers are recommended in autumn and spring. The best time of day is morning.

To learn more:

Pelengas: valuable fish of the mullet family

It is not wise to catch fish after spawning because they lose weight.

How to cook trout with vegetables

fish – 2.5 kg;
tomatoes – 6 pcs.;
celery – 3 stalks;
leeks - 4 stalks;
green onions - a bunch;
melted butter - 3 tbsp. l.;
vegetable oil – 3 tbsp. l.;
lemon juice – 3 tbsp. l.;
dill - to taste;
salt and pepper.

Clean the fish and remove the bones.
Cut leeks into rings, tomatoes into slices, chop celery. Place vegetables on a baking sheet. Salt and pepper.
Place the fish fillet on the vegetable bed and add a little salt.
Mix lemon juice, butter and vegetable oil, add chopped herbs. Pour over the fish.
Cook for 25-35 minutes depending on the size of the fish.

Serve with a side dish of potatoes.

Trout with raisins on rice with potatoes

To prepare trout with raisins on rice you will need the following set of ingredients:

potato tubers (520 g);
dark raisins (one heaped tablespoon);
ground black pepper and fine salt (at your discretion);
fresh thyme;
long grain rice (120 g);
buds of culinary cloves (two pieces);
large orange (one piece);
large onions (two pieces);
sunflower oil (one teaspoon);
fresh trout fillet (one piece).

Finely chop the pre-peeled potato tubers and simmer them in a small amount of pre-salted water until half cooked. Next, you should start preparing long-grain rice, which must first be washed very thoroughly in cool water, and then also cooked in salted water. Peel first, then cut the orange into slices, fry fresh trout fillet in a small amount of sunflower oil for three minutes on each side, add black pepper and salt to it, remove and put in some warm place.

Cut the peeled onion and fry it in the same oil where the trout was previously cooked, add chopped potatoes, simmer a little with orange slices, fresh thyme and clove buds. Mix the washed raisins with the boiled rice, then place all the ingredients on plates in equal portions.

Baked trout with greens

gutted carcass – 1 kg;
green onions - a bunch;
lemon – `1/4 pcs.;
dill - a bunch;
salt pepper.

Mix salt and pepper, rub the prepared carcass inside and out.
Sprinkle with lemon juice.
Finely chop the greens and place in the belly.
Place the carcass on foil so that the back is down. This way the juice will not leak out.
Wrap the edges of the foil and bake for 40 minutes.

You can serve directly in foil.

How to bake whole trout in the oven in foil so that it is juicy and soft

Before placing the trout in the oven, the proportions of all ingredients should be strictly observed so that the fish turns out soft, tender and juicy. All the taste benefits of this type of fish will be preserved, and they will be further enhanced with the help of seasonings and sauces.

Do not get carried away with spices, because you can interrupt the natural taste of the fish. For trout, it is recommended to take a few pinches of dill, thyme, parsley, coriander, and lemon balm. Some gourmets do not recommend sprinkling trout with anything other than salt and allspice.

Ingredients:

rainbow trout – 1 kg
lemon – 1 piece
tomatoes - 2 pieces
green onions – 3-4 feathers
greens (dill, parsley) - to taste
vegetable oil (olive) – 8 tbsp. l
table salt – 2-3 tsp
ground chili pepper – 1-2 tsp
ground black pepper – 1-2 tsp

It is strictly forbidden to defrost a trout carcass in a microwave oven or in warm water. The above procedure can make the pulp loose and dry, and it will simply fall apart when cooked. Trout should be defrosted at room temperature or in the refrigerator.

You need to clean the trout carcass as carefully as possible. If the inner layer is damaged, the trout's skin will fall off when baked, and the fish will look unsightly. Even if you choose the simplest method of preparing red fish, the dish will turn out tasty with subtle notes of seasoning.

Cooking steps:

Wash and clean the trout thoroughly
Remove gills
Remove entrails
Rinse inside
Dry with a napkin or paper towel on the inside and outside
Make several cuts at an angle to the spine
Repeat the procedure on the other side
Pour olive oil on both sides of the fish
Using massaging movements, spread the oil over the sides of the fish.
Cut the lemon in half
Squeeze the juice from half a lemon onto both sides and the middle of the fish.
Pepper the surface of the trout in the cut area
Salt the fish using coarse table salt
Spread hot chili pepper over the surface of the fish
Repeat the procedure for applying salt and seasonings on the back side and inside the fish.
Apply olive oil again so that the seasonings get inside the fish carcass
Place on foil and place on a baking sheet
Place in oven preheated to 220°C for 20 minutes
Wash the tomatoes and remove the stems
Cut into thin slices
Read also: When is the best time to go fishing for pike?
Cut the remaining half lemon into 8 small pieces
Finely chop parsley, green onions and dill
Place the finished fish on parchment paper.
Top with peppered and salted tomatoes
Place lemon around, the juice of which can be poured over portions of fish.
Sprinkle trout thickly with chopped herbs

According to this recipe, fish in foil can be baked not only in the oven, but also on the grill. The foil in which the trout is packaged must be lubricated with vegetable oil so that it does not burn.

If the fish is small, then it is not necessary to make cuts on it. If the weight of the trout reaches a kilogram, then it is necessary to apply 3-4 deep oblique notches to its surface. This is done so that the fish is thoroughly marinated.

Salted trout

Salted fish is very easy to prepare.

carcass – 1 kg;
salt - how much will take;
lemon juice – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.

Grease the fillet with vegetable oil and lemon juice and sprinkle with salt.
Leave in a cool place for 24 hours.
After a day, the fillet must be washed and sprinkled with lemon juice again.

After this, the snack is ready to eat.

This fish is delicious hot or cold and goes well with any side dish.

Brown trout - features and character

Like many salmon, brown trout have many small dark spots on their bodies, and they feed on crustaceans and small fish. There are also brown trout in the Black, Aral and Caspian Seas - in the latter case, they can grow to enormous sizes and weigh about 50 kg. Brown trout is considered a valuable commercial fish, and it is constantly bred and resettled - these human actions also make a significant contribution to the change in its species and forms.

Trout is a fish with its own character. It differs from the salmon we know in that it can spawn not just once, but several times. It is known that almost all species of salmon die after spawning, but brown trout, having spawned, return to the sea and continue to live. By the way, in the river, rising to the spawning grounds, brown trout continue to actively feed - this also differs them from other salmon, for which the days before spawning become the last days of life.

Returning to the sea, the fish completely recovers, and in subsequent years can produce offspring 3 or 4 more times. And brown trout live for quite a long time - up to 18-20 years. And here fishermen and fishermen need to be more careful: there is no need to catch brown trout when they return to the sea in a weakened state. Even if these fish are accidentally caught in nets, they should be released: after a couple of months, their weight will double or triple and they will be able to reproduce again in the future.

So far, unfortunately, not all residents of Russia can try this delicious fish, and irrational fishing is to blame for this. In the 2nd half of the 20th century, the brown trout population declined greatly: forests were cut down, logs were floated down rivers, dams were built, lands in water protection zones were plowed up, etc. Today, the number of brown trout has begun to increase, and the ban on catching it has played a significant role - one can hope that in the near future there will be much more of this fish.

Baked fish, Baked trout

Recipes for main courses → Fish dishes → Baked fish

Trout dishes → Baked trout

Trout baked with shrimp in cream sauce is a very easy dish to prepare. It is one of our family's favorites. To my taste, this fish is most delicious not hot, but barely warm.

I named this dish of ordinary river trout so unusually in honor of my daughter and my son-in-law, who live in the German city of Erlangen.

Trout fish photo and description

The size of an individual fish depends on its subspecies and conditions of detention. In some places, Trout does not grow even 30 cm, weighing up to 1 kg, while in others you can find an individual measuring 90 cm and weighing up to 6 kg. The record catch is listed in the Guinness Book of Records and is 1.17 meters, weighing 25 kg. However, large species are very rare.

Sometimes it can be difficult to identify brown trout by appearance. Such changes are due to the difference in subspecies. Even an experienced fisherman, who is presented with several subspecies of trout, will not be able to say 100% what type of trout is in front of him.

Migratory brown trout lives in the seas and in large water areas. This is necessary for spawning, during which it moves from the sea to a river with fresh water.

The fish also has a color that reflects its habitat.

Found in nature:

light;
dark gray;
brown;
black.

In addition to the main camouflage, brown trout have spots all over the surface of the carcass.

Mouth slanted downwards.
If the individual is large in size, then it has a characteristic hook on the lower jaw.
Small fin on the back.
Powerful tail.
Small adipose fin.
Spots all over the body.

Sea and lake fish are similar in appearance, body structure and even taste. The only difference lies in the habitat itself, which they can change at their discretion.

As mentioned above, this fish cannot be confused with the rest of its relatives. The kunja has distinctive white spots, very small scales, bright orange fins, and a silvery belly on its elongated darkish (brown or amber) body.

where are brown trout found?

Photo: Trout fish

Brown trout inhabit very large areas. It can easily be found both directly in the seas and in rivers.

The largest habitat areas for brown trout are:

Azov, Black Seas;
Volga, Neva, Gulf of Finland;
rivers of France, Greece, Italy;
rivers of the Urals;
Pskov, Tver, Kaliningrad, Orenburg regions.

The largest number of trout is observed in the Baltic waters. Thickets and shallows are the main places where trout accumulate. When catching this fish, the fishing rod must first be cast close to the shore. There is no need to swim further - most often it is concentrated here.

The favorite habitats of brown trout are mountainous areas or plain water bodies. The key factor is water purity. Even if there is a strong current there is no problem. The brown trout will simply come closer to the shore and find a secluded place to live.

This fish does not favor too warm water. The ideal temperature for it is 15-20 degrees. Even for spawning, the fish does not go into very warm waters, preferring clean, but slightly cool waters. The most interesting thing is that brown trout can live in different conditions - both in the river and in the sea.

The fish chooses those conditions that are most acceptable to it at the moment and which will contribute to the preservation of the population. Often, brown trout do not live in one place for more than 2-3 years. She changes her habitat, but after a year or two she can return to the same place where she lived before.

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Brown trout - specifics and character

Like most salmon, brown trout have many small dark spots on their bodies and feed on crustaceans and small fish. There are also brown trout in the Black, Aral and Caspian Seas - in the latter version they can grow to very large sizes and weigh about 50 kg. Brown trout is considered a valuable commercial fish, and it is regularly bred and resettled - these human actions also make a large contribution to the change in its species and forms.

Trout is a fish with its own character. It differs from the popular salmon in that it can spawn not just once, but several times. It is known that almost all species of salmon die after spawning, but brown trout, having spawned, go back to the sea and continue to live. By the way, in the river, rising to the spawning grounds, brown trout continue to feed intensively - this also differs them from other salmon, for which the days before spawning become the last days of life.

Returning to the sea, the fish is completely restored, and in subsequent years it can reproduce 3 or 4 more times. And brown trout live for a very long time - up to 18-20 years. And this is where fishermen and fishermen need to be more careful: they should not catch brown trout when they return to the sea in a weakened state. Even if these fish accidentally end up in the net, they should be released: after a couple of months, their weight will double or triple, and in the future they will be able to breed again.

So far, unfortunately, not all Russians can try this delicious fish, and the reason for this is actually irrational production. In the 2nd half of the 20th century, the brown trout population declined greatly: forests were cut down, logs were floated down rivers, dams were built, lands in water protection areas were plowed up, etc. Today, the number of brown trout has begun to increase, and the ban on catching it has played a significant role - you can expect that there will soon be much more of this fish.

Whole baked fish - 36 golden recipes!

Culinary community Li.Ru - Baked fish recipes

Whole baked fish

Sturgeon baked in the oven

Sturgeon baked in the oven is an elegant and spectacular dish that will take you an hour to prepare. Baked sturgeon is a low-fat fish with a rich and unforgettable taste.

Carp in foil

Carp is a real holiday fish for a dinner party. Look at the recipe for carp in foil and write it down in your cookbook - you will need it more than once!

Sturgeon in foil

In the old days, sturgeon was one of the expensive and noble fish, dishes from which decorated the tables of the nobility. But in our time, any housewife can cook sturgeon and arrange a real feast for the whole world.

Grilled fish in foil

Grilled fish in foil is usually baked outdoors, but you can also bake it at home. It's always very tasty, I don't even know why. Lemon is definitely involved in the process; it’s amazing how lemon and fish combine!

Pink salmon stuffed

If you want to amaze your guests with a delicious and original dish or just make a small surprise for your family for lunch or dinner, then you definitely won’t find a better idea than stuffed pink salmon.

Whole pike baked in the oven

Without a doubt, pike meat has an amazing, incomparable taste, no matter how you cook it, but still, if you bake the whole fish in the oven, its taste will become richer and brighter, and the appearance of the dish will be more festive.

Stuffed pike in the oven

If you come across such a trophy as a pike, then you can safely stuff it. Such a dish will become the main dish on any holiday table, and its appearance will amaze even the most discerning esthete.

Dorado in the oven in foil

Fish dishes are always full of vitamins and beneficial minerals for humans. Cooking fish in the oven is a pleasure! Easy and fast! I will tell you a recipe for cooking sea bream in the oven in foil.

Bream in foil

I offer a simple recipe for cooking bream in foil. It will take you half an hour to do everything. You won’t dirty the baking sheet, you don’t need to marinate anything. Just add spices to the bream and put it in the oven.

Whole baked trout

You can serve trout as a main dish on your holiday table. This is a wonderful portioned dish that can be served with a variety of side dishes. Our trout will be with lemon, red pepper and herbs.

Whole trout in the oven

Trout is easy to prepare, looks beautiful on the table, and its meat is tender and tasty. You can get enough of this one fish. Trout baked whole in the oven can be served for Christmas.

Baked sterlet

An excellent fish that will make any dish incredibly tasty and very beautiful. Today I want to tell you how to bake a whole sterlet with potato wedges - it’s simply delicious.

Crucian carp in the oven in foil

There is nothing tastier than a whole baked fish, and if you stuff it with onions and herbs, then there’s nothing to say - you’ll just lick your fingers. An incredibly tasty recipe for cooking crucian carp in foil for you!

How to deliciously and quickly cook trout in the oven in foil with potatoes

For New Year's and other holidays, it is customary to prepare mashed potatoes, but you can amaze your guests by placing the most tender trout with juicy potatoes on the table.

You don’t have to worry about the tubers not being baked or the trout falling apart, because the cooking time is calculated down to the second.

Ingredients:

rainbow trout – 500 g
potatoes – 4 pcs.
garlic – 3 cloves
olive oil – 40 g
ground black pepper – 1 tsp
salt - to taste
rosemary – 1 sprig
chicken egg yolks – 1
mustard – 1 tbsp. l
butter – 30 g
lemon juice – 4 tsp

Potatoes and trout are an ideal combination of products that saturate the human body with essential vitamins, minerals and unique fatty acids, so it’s definitely worth cooking.

When applying the marinade to a red fish carcass, you should make massaging movements to distribute it throughout the fish. To get the perfect taste, the fish must be marinated for at least 25-30 minutes.

Cooking steps:

Wash the trout carcass
Pat the fish dry with paper towels
Cut off fins and tail
Remove gills
Pass the garlic through a garlic press
Mix with vegetable oil
Add table salt to the marinade
Add ground pepper
Thoroughly coat the carcass with the resulting marinade.
While the fish is marinating, prepare the sauce
Melt the butter
Mix butter with yolk
Add mustard, vegetable oil
Salt the sauce to taste
Beat the mixture until smooth using a whisk or mixer
Wash the potatoes thoroughly
Rub the peel with a stiff brush
Cut into thin circles
Place trout on a deep baking sheet
Surround the fish with potatoes
Pour the prepared sauce over everything
Place rosemary on trout
Bake in the oven at 200 degrees for about half an hour

When preparing such fish, you can remove its head during cooking, since few people eat it. However, the trout head does not in any way affect the taste of the finished dish.

If the potatoes begin to dry out in the oven, they should be greased with 3-4 tablespoons of vegetable oil. Foil, which can be used to tightly cover the container with fish, will also help to save the situation.

How to prepare trout deliciously

Trout can be prepared in any way, just like any fish. Light and medium salted trout is considered an amazingly tasty delicacy.

Salting trout is very simple. The fish must be washed, cleaned and gutted; it is best to separate the large bones; Wash the carcass again in cold water and rub the inside with a 2:1 mixture of coarse salt and sugar. You can add bay leaf, herbs, aromatic pepper, etc. The same mixture is sprinkled on top of the fish - you can sprinkle the carcass a little with lemon juice - wrapped in a clean linen napkin, placed in a convenient non-metallic container, closed and put in the refrigerator. You can add more salt: trout cannot be over-salted - it will not take too much.

In approximately 2 days, the fish will be equally saturated with fat and will be ready entirely. Many fans eat it just a day later, garnished with herbs and lemon slices, although you can eat it however you want - for example, like an ordinary herring, with onions, raised. Oil and vinegar. Salted trout can be added to various salads and snacks - it is a wonderful ingredient.

Boiled trout is even easier to prepare. It is better to select large fish and fattier pieces: pieces of equal size are poured with salted water and set on low heat. You can add chopped carrots and onions, a piece of leek and pepper to your taste in the water. After 30-40 minutes of cooking over low heat, the fish will be ready - it will be extremely tender and tasty. When serving, you can sprinkle it with finely chopped parsley or dill. Boiled trout is delicious hot or cold, with baked potatoes or green salad, with fried mushrooms, grated horseradish and lemon juice.

Trout on a spit is a dish for those who love to eat delicious food. They eat it with fresh green onions - the combination is wonderful. The prepared fish carcass is cut into equal, fairly large pieces, sprinkled with salt and ground black or allspice, skewered and fried over hot coals or in the oven, sometimes poured with melted butter.

At the same time, pre-cut trout, salted and sprinkled with lemon juice, are fried in a hot frying pan in oil. This recipe is simple, does not require large expenses and practically meets the rules of proper nutrition.

Number of servings: 8
Cooking time: 45 minutes

Composition and nutritional value of brown trout

Adult brown trout usually do not grow to large sizes: on average, they are 30-70 cm long and weigh 1-5 kg.
Of course, due to its beneficial properties and taste, brown trout is highly revered in cooking. Some indicators of its nutritional value are so high that experts place it above meat, and besides, it is absorbed by the body much easier and faster - this is an important advantage. Between the muscles of the trout's body, in different parts, there are delicate layers of fat, although this fish cannot be called fatty: for example, salmon is fatter, but in terms of taste, trout is almost as good as it. 100 g of trout contain approximately 100-105 kcal

– this is the average if we consider all types of this fish in its raw form. Brown trout are rich in protein and healthy fats; vitamins – A, PP and group B (6 vitamins); minerals - potassium, phosphorus, sodium, magnesium, calcium. Other minerals: iron, zinc, copper, manganese, selenium.