ᐉ Trout with lemon in foil - fish recipes

Trout steak with vegetables in foil, baked in the oven

If you immediately cut the trout into portioned steaks, it will be much easier to serve the fish to the table. In this case, the seasonings will be absorbed better, and the meat itself will cook faster. If possible, it is better to defrost steaks in advance at room temperature, without using a microwave oven. The best dried herbs are parsley, oregano and dill, but you can diversify the set of spices at your discretion.

Ingredients:

6 trout steaks;
1 carrot;
2 cloves of garlic;
1 zucchini;
4 tbsp. l. vegetable oil;
1 tbsp. l. dried herbs;
Lemon;
Salt pepper.

Cooking method:

Season the steaks with salt and pepper and rub with dried herbs on both sides.
Leave the steaks to marinate for 20 minutes.
Grate the carrots and zucchini on a medium grater (it is best to use a Korean carrot grater).
Mix the vegetables in one bowl, add chopped garlic to them.
Pour vegetable oil there, and add salt and pepper to taste.
Take 6 pieces of foil and make boats out of them, folding the edges.
Place a layer of vegetables in each boat and one piece of fish on top.
Place the trout in foil on a baking sheet and heat the oven to 180 degrees.
Bake the fish for 30 minutes, sprinkle the finished fish with a small amount of lemon juice.

Now you know how to cook trout baked in foil in the oven according to the recipe with photo. Bon appetit!

River trout in the oven

1. In order to deliciously cook river trout in the oven, you first need to properly prepare the fish for baking. In our area, trout in most cases is sold already gutted, so you only need to cut out the gills and also clean the carcass from scales. This fish has rather small and soft scales and can be easily scraped off with a knife, and this procedure is especially convenient to perform by holding the fish over the shell and moving from the head towards the tail. If you bought uncut fish, then in this case you need to cut it along the belly line and carefully remove all the organs, trying not to damage the gallbladder. In both cases, after cleaning the fish, it must be thoroughly rinsed with water, outside and inside, and then allowed to air dry or speed up drying with paper towels.

2. Next, the trout needs to be rubbed with salt and spices outside and inside. You can take a combined seasoning “for fish”, or you can use any other spices to your taste, for example, aromatic French or Italian herbs will work well, because fish dishes are the basis of the world-famous Mediterranean cuisine, so they go well with the appropriate spices. Then pour lemon juice on all sides of the fish and leave it like that for 15 minutes while the oven preheats to 250°C.

Advice! Having opened a bag of seasonings containing salt and various herbs and spices, after use it must be sealed tightly or the contents must be poured into special jars for storage. If stored improperly, such multi-component seasonings usually absorb moisture from the air well and cake into dense lumps, which makes them practically unsuitable for further use.

3. Before baking, you need to put 1 - 2 sprigs of parsley into the belly of the trout, and completely grease the outside of the fish with olive oil, including the tails, fins and heads. In addition, you can also lubricate the grate on which the fish will be baked with oil, since it has the unpleasant property of sticking and it is better to try to avoid this.

4. Place the river trout on a wire rack, remembering to place a baking tray on the lower level of the oven to drain juice and fat, and bake at 250°C for 20 - 25 minutes, depending on the size of the fish.

Advice! I recommend placing a piece of foil or parchment on the bottom baking sheet, which can be easily removed and thrown away along with whatever has dripped onto it. Otherwise, a lot of soot will accumulate on the baking sheet, which will need to be soaked in warm water and then scrubbed for a long time using various household chemicals.

By cooking river trout in the oven according to this simple recipe, you will get an unusually tasty and aromatic fish, which is best served with herbs and fresh vegetables, although any other side dish will not hurt such a chic dish. This fish is subjected to gentle heat treatment and retains the maximum amount of various beneficial compounds, so it is well suited both for dietary nutrition and for all lovers of a tasty and satisfying meal. Bon appetit!

With oranges

This original holiday treat is simple to prepare, and the taste of the dish is delicious. Food set: cleaned rainbow trout fillet – 300 g, large sweet orange, high-quality yogurt without fillers – 50 ml, 1 tbsp. l. grainy spicy mustard, 1 tsp. natural honey, 1 tbsp. l. soy sauce, 1 tsp. pepper powder mixture, a pinch of dried Italian herbs.

Step-by-step cooking method

Cover the pan with foil and place the peeled and sliced orange on it. Place trout fillet on a citrus “pillow”. For the sauce, combine mustard with yogurt, soy sauce and honey. Pour the aromatic mixture over the fillet, pepper the flesh and sprinkle with herbs. Bake for 10 minutes at 200 degrees. The fish is covered with a thin golden brown crust, while the meat underneath remains juicy and soft.

Honey-mustard sauce with spices will help add originality to the dish.

Baked in the oven in foil with seafood

Baked trout can be the perfect dish for a celebration. To do this, you need to buy additional seafood. They can be anything, I like them with shrimp and octopus.

Baked trout is prepared as follows:

We take trout, the whole carcass, and we will bake it whole in the oven.
We take out the insides and clear the scales. For one trout weighing 1 kg you will need 150 grams of peeled shrimp and octopus, as well as 300 ml of cream.
Cut the shrimp in half (if large), and cut the octopus into pieces of any size. It depends on your preference.
Salt and pepper the trout, stuff the belly with seafood.
Place in foil and fill with cream.

Bake for 20-25 minutes at a temperature of 190-200 degrees. Well, it turns out very tasty! You can cook it not in the oven; the recipe is suitable for a slow cooker.

There is another variation of the previous recipe.

All the same products are taken, plus olives, pickled cucumbers and cheese.

We do everything the same as in the previous recipe, add chopped cucumbers and whole olives to the belly. Pour in cream and sprinkle grated cheese on top.

After 15 minutes from the start of cooking, open the foil, increase the oven temperature to 220 degrees and remove as soon as the cheese is browned.

Do not overcook the dish in the oven, otherwise the fish will be dry and not as tasty.

Let your table be bursting with goodies and health benefits! I hope you enjoy my recipes with photos.

Step 10: Serve trout baked with potatoes.

with dill
The trout dish baked with potatoes turns out to be very tender due to the fat content of the trout itself. Roasting vegetables and meat (fish in this case) together gives an amazing effect; minimal addition of oil is required, everything is cooked in its own juice;

To decorate the dish, you can cut thin slices of fresh cucumber, tomato slices or small cherry tomatoes diagonally onto the edge of the plate. In addition, green pepper pods, lettuce leaves, etc. can serve as original decoration;

You can serve the dish with: mayonnaise, mustard and spicy adjika;

The ideal accompaniment to trout is a glass of dry white wine.

Trout steaks baked in cream and foil

Cream gives special tenderness to the fish. The end result will be incredibly tender. And harmonizing spices will add a little piquancy.

Ingredients:

trout
cream (20% fat)
parmesan (120 grams)
lemon juice
basil
salt
dill
rosemary

Preparation:

1. Cut the steaks, salt and add spices. Leave for 10 minutes.

2. Slice the lemon and place it on the fish. Pour in cream. Leave for another 20 minutes.

3. Unfold the foil, lay out the onion rings, and place the steak on top. Wrap it up.

4. Preheat the oven to 220 degrees. Place the steaks for 20 minutes.

5. Prepare grated cheese.

6. Remove from the oven, open the foil, sprinkle with cheese. Place in the oven for another 15 minutes.

The dish is ready. Bon appetit!

How to cook “Trout baked with potatoes”

1. The good thing about the recipe for trout baked with potatoes is that the preparatory period takes very little time. Potatoes must be washed and peeled. Cut into thin slices and small cubes and lightly salt. Grease a heat-resistant baking dish with vegetable oil and place the potatoes there.

2. Peel the garlic and squeeze through a press (you can grate it). Melt butter and mix with garlic. Brush the top of the potatoes with the mixture.

3. Clean the trout and cut into small portions. Spread evenly over potatoes. Add salt and pepper to taste.

4. Grate the cheese on a fine grater and place it on the fish so that it completely covers it.

5. In a separate bowl, mix cream, salt, pepper and oregano (can be replaced with other favorite herbs). To stir thoroughly.

6. Pour the prepared sauce over the dish and place in a well-heated oven for 45-50 minutes. You can cover the pan with foil to prevent the top from browning ahead of time. Then remove the foil and fry for another 10-15 minutes until golden brown.

7. That's all, trout baked with potatoes at home is ready. The dish can be served immediately, garnished with fresh or dried herbs.

Important! The video may differ from the text version of the recipe!

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Nelly 10/01/2014 17:04 “Reply

I would boil the potatoes a little before baking, it happens that the fish cooks faster, but respect, a wonderful dish

Anna 25.11.2013 15:53 “Reply

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How many calories are in baked trout?

Trout can easily be called a dietary product. It is allowed to be used by all people who monitor their diet and fight excess weight. The calorie content of fish ranges from 90 to 200 kcal. But even with such a high calorie content, it is considered a product that helps you lose weight. It contains a large amount of protein (about a third of the total nutritional value), which is useful for gaining muscle mass and burning fat. And the fat that this fish contains is not harmful to health and does not have a negative effect on the figure and body.

The calorie content of trout depends on the method of its preparation. The least high-calorie and healthy dish will be if you bake the fish in the oven with fresh or frozen vegetables. With this method of cooking, there is no need to use additional fats in the form of vegetable oil or butter, which will have a positive effect on the overall calorie content of the dish. Nutritionists say that fish baked in the oven with vegetables contains about 120 calories.

Also find out what macrorus looks like - what kind of fish it is, how to cook it correctly.

Recipe for whole trout with potatoes and tomatoes

Yield 3 – 4 servings

Ingredients:

Trout carcass – 1 pc.
Fennel – 20 gr.
Onions – 1 – 2 pcs.
Potatoes – 3 – 4 medium pieces.
Tomato – 2 – 3 pcs.
Garlic – 2 – 3 cloves
Lemon – 1 pc.
Olive oil
Salt, pepper mixture, seasonings to taste

Preparation:

Clean and rinse the carcass

2. Make cuts along the ridge and remove the bones to make a whole fillet

3. Mix a mixture of peppers with salt, seasonings and rub the fillet on all sides

4. Pour in lemon juice and place lemon slices over the entire surface of the fish.

5. Fry finely chopped onion and fennel in vegetable oil in a frying pan until tender.

6. Place sliced tomatoes and lemon slices on the bottom of the pan.

7. Arrange the fillet, place fried onions and fennel in the middle

8. Fold the fillet in half to form a whole carcass

9. Place sliced potatoes on the sides, previously boiled until half cooked.

10. Add chopped tomato into pieces

11. Drizzle oil on top, add lightly salt

12. Place in an oven preheated to 180 - 200 degrees

13. Bake for 35 – 40 minutes

Calorie content of trout baked in the oven

The calorie content of trout is 88 kilocalories per 100 grams, so it is classified as a dietary product. Baked fish in its own juice with vegetables will not have a serious negative impact on your figure. The average calorie content of a baked dish is 100-140 kcal/100 g.

Adding high-calorie foods is a different matter. The increase in calorie content is affected by the use of sauce dressings (for example, based on cheese and mayonnaise). In this case, the calorie content will increase to 180-220 kcal.

Cooking trout with potatoes in the oven

Okay, let's go with feeling, sense, arrangement... and step by step:

We clean the fish and cut it into pieces with a sharp knife at the rate of one part of trout per serving. I got six servings in perspective.

Rub the chopped fish with salt and pepper and place in a pan or other container of suitable size. Add 2 tablespoons of mayonnaise there, sprinkle with Kotanyi Caucasian herbs to your taste and mix everything thoroughly.

Leave the fish to marinate for 30 minutes.

Now that we have plenty of time, wash and peel the potatoes, carrots, and onions. Cut the potatoes into circles, the onion into half rings, and cut the tomatoes into beautiful and even circles. Using a coarse grater, grate the cheese and carrots into a separate bowl.

I’ll be honest, of all the kitchen tools, my least favorite is the grater! But, so far in my household there is nothing to replace it with and there is no alternative, so the three of them gently and slowly.

It took me a little less time to prepare, clean and grate the ingredients than it took to marinate the trout, which means I still managed to play the guitar for about seven minutes.

I adore the guitar, and I always try to find time to play the instrument, especially while cooking, and I think that this (the food) only becomes tastier. Of course, I am far from a professional game, but such performance has a positive effect on the culinary process :)

And now, when all the components of the future delicacy are prepared, the most enjoyable part of culinary creativity begins, and I consider the entire process of cooking precisely as creativity - laying out food on a baking sheet. Oh, how nice it is to do this and imagine that you will soon be able to see the result of your creation.

So, generously grease a clean steel sheet with vegetable oil and place a layer of onion on its middle part. Next, carefully place a layer of carrots on top of the onion, and then lovingly place the trout on these two layers, evenly distributing the pieces.

We take the tomatoes and place them beautifully on top of the fish.

How to cook trout with potatoes in the oven?

Cooking sequence: If you are using river trout, then after primary processing (cleaning, removing gills and entrails), cut the fish into portions or separate its fillet. It is recommended to cut red sea fish into medium-sized slices. Salt the prepared fillet, season with fish spices and dried herbs as desired. Peel the potato tubers. Cut the potatoes into large slices. Line a baking dish with foil or grease with oil. Place onion, cut into thick rings, in an even layer on the bottom. Place marinated pieces of fish fillet on top of the onion, which are covered with a layer of potatoes. Sprinkle the potatoes with salt, black pepper and other spices to taste. The last layer is cherry tomatoes. Bake the dish in the oven at 190 degrees. Cooking time will be approximately 35 minutes, depending on the features of your oven. The dish will be ready as soon as the potatoes are soft.

Recipe for cooking rainbow trout up your sleeve

Ingredients: fresh rainbow trout – 1 pc. weighing no more than 1 kg; a couple of tablespoons of butter; lemon – 1 pc.; coarse table or sea salt - half a teaspoon; freshly ground black pepper; several branches of parsley; 10 ml olive oil.

How to cook trout fillet pieces in the oven

You will need: fish fillet – 500-600 g; 3 tomatoes; fresh champignons – 200 g; low-fat hard cheese – 150-200 g; natural Greek yogurt without flavoring additives – 100 ml; parsley - a small bunch; salt, a mixture of different peppers.

Bake trout steaks with soy sauce

Ingredients: two trout steaks; soy sauce – 50-60 ml; natural honey – 2 tbsp. l. ; half a large lemon; green onion feathers - a small bunch; sesame - a few tablespoons.

Trout with vegetables baked in the oven

You will need: half a kilo of trout fillet; mixture of frozen vegetables (broccoli, cauliflower, green peas, green beans, carrots, etc.) – 300 g; large fresh tomato; onion head; one piece of red or yellow and green bell pepper; a couple of cloves of garlic; spices and olive oil; soy sauce – 50 ml; 35 ml lemon juice; a teaspoon of honey; sweet chili sauce – 15 ml.

How to bake whole trout in foil in the oven

Another positive aspect is that the fish is easy to prepare even if you do not divide the carcass into parts, and baked whole trout has a rather impressive appearance.

Selection of fish and its preparation

Depending on how the trout will be cooked, there are several ways to prepare the carcass for cooking. But still, the most popular cooking recipe is trout baked in foil.

It is produced without cutting the carcass into pieces, so it is important to perform the main stages of preparation efficiently. Usually work is done on a frozen product:

The carcass is pre-defrosted in cold water. Usually this procedure is carried out within an hour. If the process is slower, it means that the product was initially purchased of poor quality and was re-frozen several times.
After the fish becomes pliable, it must be washed well. You can even use a sponge. Most often, the scales have already been removed, but a sponge will remove any remnants, if any.
After this, the gills, fins and entrails are removed. The walls of the ribs inside the carcass should not only be washed, but rather lightly scraped with a knife blade. This will remove the bitter coating that may remain from the tripe.
After this, the processed trout is washed again and placed on a paper towel so that all excess moisture is absorbed by the paper surface. Excess moisture can cause the finished dish to become watery.

After the preliminary preparation of the trout carcass is completed, you can begin the actual cooking. Initially, a work surface is prepared, on which the whole process will take place, as well as all the necessary ingredients; very few of them are needed.

Usually, cooking trout does not require too many ingredients to make the dish tasty and beautiful. But often fish is baked in foil along with vegetables. This recipe is considered the easiest to prepare.

Ingredients for fish:

40 grams of salt;
20 grams of ground black pepper;
half a medium lemon.

There is a wider range of ingredients for the vegetable side dish, you will need:

One medium sized onion.
One large tomato (5 cherry tomatoes).
One medium-sized bell pepper.
Three branches of parsley.
Bay leaf.
Two branches of dill.

Naturally, the main component of this dish is trout. It is pre-prepared. For this composition of products, you should select a carcass weighing about half a kilogram.

Preparation

The cooking process does not require special skills. It is important to follow the cooking instructions. First, the trout itself is marinated so that it has time to soak in the “spices”:

Initially, you need to prepare the carcass for baking - it is rubbed with salt and ground black pepper. This treatment is carried out both externally and internally;
First, the carcass is put aside and lemon juice is squeezed out of half the fruit. After this, the fish is poured with lemon juice. The same should be done inside;
the prepared trout is marinated for half an hour before putting the dish in the oven.

While the trout carcass is soaked in lemon, the vegetable bed is prepared:

Initially, the tomato is cut. If it is an ordinary tomato, then it is divided into two parts. In this case, the place where the cutting was located is removed.
After this, each half is cut into thin slices. If cherry tomatoes are used, they can be divided into four slices.
Onions can be cut in two ways, it all depends on preference. It is still better to chop this vegetable as much as possible. Sometimes cutting is done in half rings.
Pepper is cut into small cubes.
All vegetables are salted and mixed together. Chopped greens are also added here.

These are the main steps after which the fish is placed on foil and placed in the oven, which must first be preheated to a temperature of 180-220 ° C.

Recipe for trout with potatoes in the oven

At first I didn’t plan to cook trout, but in accordance with the day of the week, just in the Soviet way, I decided to think of something fishy, well, at least cook pink salmon. But while examining the display case with fish, I was surprised to discover that there was a promotion for the sale of trout!

It would have been a sin not to take advantage of this opportunity and not buy a fish. And immediately thoughts began to swirl in my head: what dishes exist from trout, how can I cook this trout, bake it in the oven or fry it, cook the fish with vegetables or cheese, or both, how long to cook and will it be tasty?

Thinking in this way and not leaving the store, I began to strain my memory and remember everyone who could help me choose a recipe. It’s good that my phone’s address book was swollen with phone numbers of specialists in various fields, among whom (hurray-hurray) were culinary experts.

And so, perched near some display case, I hastily write down a recipe called “trout baked with potatoes in the oven,” and already somewhere in the subconscious I understand what a wonderful dish I can taste today.

According to the chef, who kindly shared with me the recipe for his secret dish, he (or rather, she) came up with this composition on her own and does not prepare this delicious dish for her family every day. I'm lucky!

So, I purchased the following ingredients from the supermarket:

Trout fish 810 grams for 486 rubles (on promotion)
Potatoes 700 gr.-25 rub.
Carrots 2 pcs.-14 rub.
Onions 2 pcs.-11 rub.
Lemon 1 piece - 46 rub.
Tomato 2 pcs.-38 rub.
Hard cheese 200 gr. - 149 rub.
Caucasian herbs Kotani-56 rub.
Ground black pepper-32 RUR.
Mayonnaise-44 rub.
Green peas in a jar - 35 rubles.
Corn jar - 46 rub.

In total, my expenses amounted to 982 rubles, which in general is a lot, but if you recalculate for one serving, you get 164 rubles, and this is not at all inexpensive. However, not everyone can eat six adult portions alone (at least at one time) and that means that I won’t have to eat dinner alone...Although, as an option, this dinner can be spread out over several days.

I knew I’d forget something! Dill...I forgot the dill for decoration, and, as luck would have it, there was no supply at home.

Trout with potatoes and mushrooms

You can go wild and cook trout with potatoes and mushrooms. Champignons are quite suitable for these purposes. We prepare everything in exactly the same way, using the same recipe for trout in foil. Just put chopped mushrooms on the onion, pour in mayonnaise, put trout steaks on top and pour over either the same mayonnaise or lemon juice.

It turns out to be a very tasty dish that can be served to guests in portions. To prevent the fish from losing its “charm and attractiveness,” serve it undressed... That is, in the same foil in which it was cooked.

Using the same recipe, you can cook whole fish in the oven. The same river trout is much smaller and cooks very quickly. It also seems to me that rainbow trout has more tender meat than ordinary trout.

Trout with mushrooms

Mushrooms such as champignons, oyster mushrooms, porcini mushrooms, etc. are suitable for preparing such a dish. Before cooking, the mushrooms can be boiled a little, although it is acceptable to use them raw.

To prepare trout with mushrooms you will need:

About 1 kg of trout meat.
About 400 grams of mushrooms.
A couple of carrots.
One onion.
Salt.
Seasonings.

Cooking method:

The fish carcass is being prepared.
The carcass is cut into pieces, and the mushrooms into plates.
The onion is chopped into cubes, and the carrot into slices.
Fish, as well as mushrooms and vegetables are laid out on foil. After this, everything is sprinkled with salt and spices and wrapped in foil.
Fish with mushrooms is cooked in the oven for about half an hour at 180 degrees.

Stuffed

Incredibly tasty trout stuffed with vegetables will be a discovery for connoisseurs of high-quality and healthy food. Necessary ingredients: fish carcass, juice of ½ lemon, coarse sea salt and ground pepper - at your discretion, a couple of tomatoes, an onion, a bunch of herbs, 100 g of grated hard cheese, 2-3 tbsp. l. mayonnaise.

The dish must be prepared according to the following plan. Spread the fish stock outside and inside with salt and spices. Pour lemon juice over the trout and marinate for 3-4 hours under film in the refrigerator. Finely chop the tomatoes and onions, mix with chopped herbs. Add grated cheese and mayonnaise to the mixture and add salt to taste.

Fill the fish with the prepared minced meat and secure the belly with toothpicks. Bake the dish at 200 degrees for 40 minutes. As a side dish, you can place pieces of potatoes, broccoli and pepper near the fish while cooking. Serve on a large platter, removing the toothpicks.

Interesting! Buckwheat porridge, rice, fried mushrooms and all types of spicy herbs can be used as minced fish.

Calorie content of foods possible in the dish

Jacket potatoes - kcal/100g
Fried potatoes - 192 kcal/100g
Ripe potatoes - kcal/100g
Boiled potatoes - kcal/100g
Baked potatoes – kcal/100g
Mashed potatoes – 380 kcal/100g
Garlic – 143 kcal/100g
Ground black pepper – 255 kcal/100g
Unsalted peasant butter – 661 kcal/100g
Peasant salted butter - 652 kcal/100g
Unsalted amateur butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Trout – kcal/100g
Smoked trout – 132 kcal/100g
Boiled trout – kcal/100g
Lightly salted trout – 186 kcal/100g
Salt - kcal/100g
Lemon juice – kcal/100g
Olive oil – 913 kcal/100g
Egg yolks – 352 kcal/100g
Fresh rosemary – 131 kcal/100g
Ready mustard – 418 kcal/100g

Calorie content of foods: Trout, Potatoes, Fresh Rosemary, Garlic, Olive Oil, Ground Black Pepper, Salt, Egg Yolks, Ready Mustard, Butter, Lemon Juice

Trout with potatoes in the oven

Trout baked in the oven with potatoes is a good way to feed a large company with a hearty and nutritious treat. If the potatoes are used young, it is not necessary to peel them; the spices can be limited to a couple of sprigs of rosemary and French mustard. The dish is baked for 30 minutes, the indicated ingredients will yield 6 servings.

Ingredients:

trout – 800-900 g;
potatoes – 1.5 kg;
rosemary – 2-3 sprigs;
lemon – ½ piece;
salt and pepper;
vegetable oil – 50 ml;
French mustard - 2 tbsp. l.

Preparation

Rub the fish with salt and pepper.
Make a sauce from butter and mustard and coat the carcass with half of it.
Cut the potatoes into circles, add salt and combine with the second half of the sauce.
Place the potatoes, fish in a baking dish lined with foil, throw in the rosemary sprigs and arrange the lemon slices.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for 15 minutes.

Whole trout in the oven with lemon in foil

The simplest thing is to bake fish with spices and citrus. The composition of the dish couldn’t be simpler. The carcass with lemon slices looks beautiful, the trout turns out light, tasty, juicy, and aromatic. Suitable for a family dinner.

Calorie content is only 122 kcal per 100 g.

Ingredients:

trout - 1 kg;
lemon - 1 pc.;
vegetable oil - 2 tbsp;
salt - 1 tsp;
ground black pepper - 1 tsp;
spices for fish - to taste;
greenery.

Cooking sequence:

Wash and cut the carcass: remove the gills and entrails. Dry the fish by dabbing it with paper towels.
Rub the whole trout with salt and seasonings.
Make cuts along the ridge and insert the lemon there.
Place herbs and remaining lemon slices in the middle of the trout, sprinkle with sunflower oil.
Wrap the fish in foil. Heat the oven to 190 degrees and set the trout for 45 minutes. To get a golden crust on the fish, unwrap the foil after 30 minutes.

Advice. To make the dish juicy, it is advisable to take medium-sized trout. It is better to use large ones for baking in pieces, after marinating and adding vegetables.

This quantity of ingredients yields a dish for 4 servings. Time spent on preparation: 50 minutes. Decorate the dish with herbs and lemon slices. Tender trout baked with lemon slices in the oven in foil according to this recipe gives a lot of juice. Therefore, transfer it to a plate and unfold it carefully so that it does not leak out.

Video: how to deliciously bake trout in cream

Trout is not only a tasty fish, but also healthy. By preparing sea, river or lake varieties of fish from the salmon family, you will receive a nutritious dish that will saturate your body with vitamins, minerals and microelements. Trout is useful for people suffering from depression, hypertension, Alzheimer's disease or having cancer. Using step-by-step recipes with photos and video lessons, you can prepare a healthy dinner or a delicious lunch in the form of trout baked in the oven at home.

We clean the trout from scales, gut it and remove the gills. Cut large ones into pieces 2-3 cm thick.

In a bowl, mix a tablespoon of olive oil, two cloves of garlic, passed through a press, a pinch of salt and ground black pepper.

On a small fish we make transverse cuts symmetrically on both sides. Lubricate the fish inside and outside, especially in the cuts, with the prepared marinade and leave for 15-20 minutes. Simply pour the marinade over the fish pieces, mix and leave for the same 20 minutes.

Peel the potatoes, wash them and place them whole in boiling, lightly salted water. Cook after boiling again for about 20-25 minutes.

While the potatoes are boiling and the fish is marinating, make the sauce. For it we need one yolk, mustard, softened butter, lemon juice and a pinch of salt. If you want to pour sauce over the fish generously, cook it in double volume.

Combine all the sauce ingredients in a bowl and whisk thoroughly. If the sauce is too thick, thin it with a little cold water.

Now cut the boiled potatoes into circles approximately 1.5-2 cm thick.

Place potatoes and fish on a greased baking sheet.

Pour sauce on top. If you are roasting the whole trout, pour a little sauce inside the belly. Preheat the oven to 230-240 degrees. Bake on the middle rack for 20-30 minutes until the fish is done.

Step 10: Serve trout baked with potatoes.

You can serve the dish with: mayonnaise, mustard and spicy adjika;

The ideal accompaniment to trout is a glass of dry white wine.

The dish can be served on a holiday table or for a family dinner. It is prepared quickly, the result will please even the pickiest gourmets. Oven-baked fish is much healthier than fried fish. The product is rich in vitamins and microelements.

Cook trout with potatoes in the oven. For the recipe you will need:

fish – 1 kg;
potatoes – 1100 grams;
oil – 2 tbsp. l.;
onion – 1 pc.;
egg – 2 pcs.;
sour cream – 350 gr.;
garlic – 3 teeth;
cheese – 400 gr.;
dill;
salt;
ground black pepper.

IMPORTANT: do not change the temperature regime. This can harm the taste of the vegetable - it will be overcooked or raw.

How to cook:

First, prepare the potatoes - peel them, wash them and cut them into circles 0.5 cm thick with a sharp knife.
Transfer to a deep container, add salt, pepper, and olive oil. Knead strictly with your hands.
Preheat the oven to 180 degrees.
Grease a baking tray with oil and place potatoes.
You need to bake it for about 20 minutes.
Peel the onion and cut it into half rings of medium thickness.
Preparing the fish. We will take the entire product. You can buy fillets or cut the carcass into steaks.
The trout is gutted and washed.
Onions and fish are placed on potatoes.
How to prepare the filling: beat eggs with sour cream, add chopped garlic.
Garlic sauce is poured on top of the trout. This needs to be done evenly.
The oven is heated to 200 degrees. Cover the baking sheet with foil and bake for 40 minutes.
Meanwhile, grate the cheese on a medium grater.
After 20 minutes, take out the baking sheet, sprinkle with cheese and continue baking.
The trout is sprinkled with your favorite herbs on top.

IMPORTANT: for the trout and potatoes recipe, it is better to choose medium-sized oval vegetables. It’s easier to cut them into equal circles

The prepared dish is best served hot. Just the sight of it can cause a strong appetite. The aroma is unique. The fish is cut into pieces and placed on a plate along with vegetables.

An interesting presentation is to bake fish and potatoes, alternating layers. Original, beautiful and tasty.

Trout baked in the oven with potatoes and cheese

We will need:

Trout fillet 1300 grams;
Potatoes 1300 grams;
Olive oil 2 tablespoons;
Onion 1 medium head;
Sour cream (any fat content) 300 grams;
Chicken egg 2 pieces;
Garlic 3 cloves;
Hard cheese (for example: “Russian”) 350 grams;
Dill and salt to taste;
A whisper of ground black pepper;

Preparation of trout baked with potatoes:

Step 1: Prepare the potatoes.

We thoroughly wash the potatoes, peel them, wash them again and cut them into circles with a thickness of approximately 0.5-0.7 centimeters using a sharp knife. Place the circles in a deep bowl and mix with salt, pepper and olive oil - with your hands (this will mix the ingredients more thoroughly).

Attention! To prepare this dish, it is best to choose medium-sized, oval-shaped potatoes that can be easily cut into uniform circles.

Step 2: Bake the potatoes.

Place the potatoes on a pre-greased baking sheet and place them in an oven preheated to 180 degrees for 20 minutes. Attention! You should not significantly increase or decrease the cooking temperature of the dish, as this can seriously harm its taste (the vegetable will be overcooked or remain raw inside). The potatoes should not be completely cooked during this time, since they will still “languish” along with the fish, soaking in its juice.

Step 3: Cut the onion into half rings.

Peel medium-sized onions, wash them and cut them into half rings (if you like rings more, you can leave them). Attention! We don’t try to cut the onion too thin, we make medium-thick “plates” (0.4-0.5 cm).

Step 4: Defrost and cut the trout fillet.

In this recipe, it is best to use chilled trout fillet or fresh fish fillet, but if this is not available, we use a freshly frozen product. Before starting cooking, it must be defrosted.

Attention! For defrosting, we under no circumstances use a microwave, oven, hot water or other “emergency” methods, since a sudden change in temperature does not change the taste of the product for the better.

It is best to provide time in advance for “natural” defrosting, or put the fish fillet from the freezer in the refrigerator and wait until the morning (the fish should thaw overnight). Cut the defrosted trout fillet into pieces 1.5-2 cm thick. Salt and pepper to taste.

Step 5: Place the onion and trout fillet on the potatoes.

At the appointed time, take out a baking sheet with potatoes and evenly spread chopped onion and trout fillet on it. Don't mix layers!

Step 6: Prepare the dressing sauce.

In order for our dish to acquire even greater tenderness, taste and aroma, it is necessary to prepare a special dressing sauce. To do this, beat chicken eggs with sour cream and add peeled and finely chopped garlic with a knife. Pour this liquid over the trout; in order to do it more evenly, you can use a spoon.

Step 7: Bake trout with potatoes.

We increase the heat in the oven to 200 degrees, cover the baking sheet with the dish with foil and put it in the oven for approximately 30 minutes.

Step 8: Three cheeses.

Grate the cheese on a medium grater.

Step 9: Sprinkle the dish with cheese.

Remove the pan from the oven, carefully remove the foil, and sprinkle the dish with grated cheese. Place the fish in the oven again for another 20 minutes (at the same temperature).

Step 10: Serve trout baked with potatoes.

Trout baked with potatoes is best served hot, although cooled; this dish is extremely attractive. Fish and potatoes laid out on portioned plates, lightly sprinkled (at the guests' request) with chopped dill, creates the impression of a holiday. The aroma of this treat can make your head spin, but once you try it – crumbly potatoes and the most tender trout that literally melt in your mouth, you will never be disappointed!

Bon appetit!

Step-by-step preparation

Preparation of dry marinade

Add spices to your taste. Pour 0.5 tsp into a mortar. dried rosemary (if you have fresh, it will be better).
Add 0.5 tsp there. thyme.
Add 1 tsp. coarse sea salt.
Add 0.5 tsp. lemon pepper. Lemon pepper contains pepper, lemon zest, turmeric, and mustard seeds, making it ideal for fish.
Grind everything into a homogeneous mixture.

Preparing the fish

We take fresh, whole trout, it weighs 1 kg 500 g. We clean it, clean out the insides, and rinse it in water.
On the sides along the entire length of the trout we make cuts (6 - 8), the distance between them is approximately 1 - 1.5 cm.
Sprinkle salt and spices over the entire surface of the fish, rub and rub.
Pour the dry mixture into the slots and rub in well too.
We turn the fish over to the other side and make exactly the same cuts, add salt and spices in the same way.
We open our fish (belly), salt it well inside with the mixture, and rub it on the inner surface.
Leave the fish to marinate for 15 - 20 minutes, it is better to put it in the refrigerator. If this is not possible, then you can leave it on the table.

Preparing vegetables

Before cutting, clean and wash the vegetables.
Take 1 onion and cut into wide half rings.
Cut 1 eggplant in half, then cut each half into large slices.
Cut 2 pcs. potatoes, like eggplant, in large pieces.
Place the chopped onion, eggplant and potatoes in a bowl.
Divide 1 tomato in half, cut one half into semicircles.
Using the side of a knife, crush 4 cloves of garlic without cutting them.

Preparing the vegetable pillow

Place a frying pan on the fire, pour in 40 ml of vegetable oil (you can use sunflower, olive, or a mixture of both), heat it up.
Place the garlic in the pan so that it releases all its flavors into the oil.
When the garlic is slightly fried, transfer all the chopped vegetables, except the tomato, into the frying pan.
If desired, you can add 1 tsp. wine vinegar.
Fry well for 3 - 5 minutes, do not forget to mix all the vegetables.
Add a little salt and sprinkle with pepper (about 0.3 tsp each). We do everything to taste.
It’s very good to add fresh rosemary or fresh basil now; if you don’t have fresh spices, you can add dry ones. Mix well.
When the vegetables are browned, add the chopped tomato half.
Cover with a lid to simmer everything. At the same time, periodically, without opening the lid, so that all the aromas do not escape, stir (shake the pan with the lid closed).
Turn the heat to minimum and simmer a little (3 – 5 minutes).
Turn off the pan; the vegetables are not fully cooked (they are half-raw). This is a future pillow for fish in a baking dish.

Cooking fish

Turn on the oven and let it warm up to 180 degrees.
Transfer the vegetables to a baking dish.
Sprigs of parsley and dill, 2 - 3 pcs. put it inside the fish. In principle, you can put any greens that you have. Both rosemary and cilantro will do.
Cut half a tomato into thin semicircles and place in the belly of the fish. If half of the chopped tomato fits, you can put it in, if not, then put in as much as will fit, the rest can be eaten like this.
Pour vegetable oil on top of the fish on both sides so that it does not dry out during cooking.
We also pour oil over the fish inside.
Place the fish on top of the vegetables in the pan.
Cover the baking dish with foil.
Place in the oven for 30 minutes.
After 30 minutes, take out the fish and remove the foil.
Place back in the oven for 10 - 15 minutes until the fish browns. Trout baked with vegetables is completely ready.

Step by step recipe

We form boats from foil. It is better to buy more expensive foil, it is usually thicker, holds its shape well and your boats will not fall apart. Cut the peeled potatoes into circles and place them in the first layer in the pan. Salt and pepper the potatoes to taste, spread mayonnaise on top.

Chop the trout fillet and onion. And put the potatoes on top.

Grate the boiled eggs on a fine grater, lay out the next layer and grease with mayonnaise again.

We cut the tomatoes into circles. Place it on top.

Grate the cheese on a fine grater, sprinkle on top and place in a preheated oven for 40 minutes. Bake at a temperature of 180 degrees.

Baked potatoes with fish can be served directly in foil. Bon appetit!

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We suggest you prepare trout with potatoes baked in foil. This dish is easy and quick to prepare. The fish turns out very tasty, juicy and retains all its beneficial properties. An excellent option for children's or diet food, as well as for those who are fasting!

Born and raised in the city of Ufa. By profession a civil engineer. Married, two children and a dog. Due to my husband’s work, he now lives in two cities – Omsk and Ufa. She has been cooking and baking since childhood. Considers himself a creative person. She enjoys drawing and sewing dolls. I have been interested in photography for a long time, but I became interested in food photography about a year ago. He loves cookbooks very much.

Prepare the necessary products. Turn on the oven and preheat to 190 degrees. Peel four medium potatoes, wash the fish and pat dry with a paper towel.

Cut potatoes and lemon into thin slices. Salt the fish and season with your favorite spices. Sprinkle the potatoes with olive oil, add a little salt, you can also add some spices and mix everything.

Cut a sheet of foil into 4 pieces. Place a layer of potatoes on each piece of foil, a piece of fish on top, and a slice of lemon on top.

Gather the edges of the foil together and wrap. It turns out like a “bag” of foil. Place the prepared portions on a baking sheet or in a baking dish and cook in the oven for 30-35 minutes.

Baked trout with potatoes

ready. Serve in portions with sauce or sour cream. Bon appetit!

With potatoes and mushrooms

This dish is often served in restaurants. The product can also be prepared at home. It is suitable for a festive dinner or everyday use.

Composition of ingredients

To cook delicious trout with potatoes in the oven, you need to buy the following ingredients:

trout fillet – 600 g;
potatoes – 800 g;
dried mushrooms - 50 g;
onions – 3 pcs.;
sour cream – ½ cup;
olive oil – 2 tbsp. l.;
flour – 1 tbsp. l.;
butter – 20 g;
greens – 1 bunch;
salt - according to taste preferences.

There are enough ingredients for 4 servings.

Step-by-step cooking process

To prepare fish with mushrooms, you need to strictly follow the recipe, since the dish is complex:

Dried mushrooms need to be boiled. You can put a lot of mushrooms in the water. This broth will then be needed to prepare sauce and soup.
Potatoes should be boiled in their skins, cooled, and peeled into pieces.
The fish fillet should be chopped into pieces. Season each piece with salt and pepper and stand in a separate bowl for 30 minutes to marinate the meat.
The onion should be chopped into rings, which should then be fried in olive oil. On a baking sheet you need to put a layer of fried onions and potatoes, then salt and pepper the products.
Next you need to add fish, mushrooms and onions. Place the remaining potatoes on top.
The flour should be dried in a frying pan until a yellowish tint appears. Flour should be mixed with sour cream, then cook it a little with salt. Next you need to add a little mushroom broth. It is recommended to pour the sauce into a mold with fish, potatoes and mushrooms.
The baking sheet should be placed in the oven for 20 minutes. Bake at 200°C.

How to serve

Place the fish on a warm plate. Trout is poured with sauce from a baking sheet. The serving is decorated with herbs and pickles. In order for trout dishes to be tasty, you need to choose the right product in the store. To prepare baked dishes, you need to buy chilled or freshly frozen fish. You cannot purchase the product on the market. It is better to buy trout in a specialized fish store. You can also buy fish in a supermarket in sealed packaging.

Freshly frozen fish should have a beautiful appearance and no unpleasant odor. Fish must be frozen separately from each other. If the carcasses are stuck to each other, this means that the fish was defrosted and stored incorrectly. When choosing a product, be sure to check the expiration date.

When purchasing fresh fish, you need to pay attention to its appearance. The eyes of the fish should not have films

There should be no stains or mucus on the carcass. If there is an unpleasant odor, such trout should not be purchased. You can’t choose cheap trout for baking. A low price often indicates low-quality products. This product cannot be cooked in the oven with potatoes.

Trout steak in foil

Let's prepare the highlight of the holiday table - trout steak in the oven. Tender juicy meat will win over everyone present for dinner if, for example, guests come.

It can be served in foil. This exquisite, original dish will decorate any holiday.

We will need:

Trout steak – 1 pc.
Juice of half a lemon (about 2 tbsp)
Salt – ½ tsp.
Fresh dill – 30 g
Ground pepper - to taste

Preparation:

The recipe is for one serving. Therefore, you can prepare the required number of servings according to your wishes using these proportions. For cooking we will need a very small set of ingredients, although you will be satisfied with the taste of the fish

First, let's make a mixture of spices that we will rub on the fish. In a small plate, mix finely chopped dill, salt, pepper, and lemon juice. Coat the prepared trout stack on all sides and leave to marinate for 20 minutes.

Interesting: Recipe for pork meat rolls stuffed with cheese in cream sauce in the oven

Then we make a baking dish out of foil. We put fish in it

Cover the top with a piece of foil and press the edges lightly

Place in the oven for 20 minutes at a temperature of 180 - 200 degrees. When the time is up, turn off the oven, take out the steak, and let it cool slightly. Remove from foil and carefully transfer to a serving plate.

Notice how juicy the fish dish is obtained according to this recipe, all the juice and aroma remained in the foil and during baking the fish simmered in dill sauce

This recipe is also unique in that no different types of oils were used when baking the fish. It's low in calories but nutritious

Therefore, I recommend this dish for people who adhere to a diet and a healthy lifestyle.