Baked in the oven, you can’t help but like it. Cooked with the addition of various products and spices, baked in the oven - a wonderful dish that is suitable for the whole family.

Choosing trout for baking

It is available on store shelves in different forms: chilled or frozen, cut into fillets, whole. Its quality is easy to determine when it is sold fresh. However, the latter happens very rarely, since practically no live fish goes on sale. In addition, fillets are often offered without skin, which makes it difficult to evaluate.

When choosing, you should know that they may “slip” you salmon instead. To avoid falling for this, take a good look at the product. For trout:

• - wider body, square tail;
• - weight 3...4 kg;
• - there is a purple or silver stripe on the sides.

Often sold as steaks and fillets (boneless).

Rules for choosing fish for baking in the oven

The process of assessing raw materials when purchasing occurs visually. A good fish looks like it was just caught from the sea. A low-quality one may have:

• - withered and curled tail;
• - uneven and/or knocked down, dry scales.

Trout you can buy:

• - no damage or white spots, not sticky, not very shiny; it is moist but not wet;
• - the gills are clean, bright red or pink, and free of dirt;
• - eyes are transparent;
• - the body of the fish, the fillets are elastic - if you press on them with your finger, the dent does not remain;
• - no “fishy” smell;
• - no release of liquid or other components when pressed with a finger;
• - veins in the meat are white;
• - light pink fillet;
• - there are no “ripening” substances on the packaging;

Home inspection of trout: the fish is fresh if it sinks when placed in water; poor quality will remain on the surface.

Storing trout before cooking

Keep only in the refrigerator. Chilled carcasses can remain there for up to 3 days without quality problems. If you need to save it for a longer period, place it in the freezer. The fish will remain edible for up to 12 months.

Recipes for trout baked in the oven

Baking trout in foil

In pita bread

The dish for preparation requires the following products: four medium-sized fish, 2 onions, 2 lemons, a couple of bunches of greens, 4 Armenian pita bread, 8 tbsp. l. mayonnaise, salt, spices, pepper - everything to taste.

The procedure for preparing the dish is as follows:

1. The fish is washed, cleaned, gutted, fins, tails, and heads are removed. Salt and pepper outside and inside.

2. Cut the onions and lemon into half rings.

3.Finely chop the greens.

4.Spread out the pita bread and grease it with mayonnaise.

5. Place onion, lemon, and herbs (little by little) on the edge of the flatbread.

6. Place trout on top and place the same ingredients in its belly.

7.Close the abdomen and add onions, herbs, and lemon.

8.Wrap each trout in pita bread, then in foil.

9. Place everything on a baking sheet and put it in the oven. Bake for 30...40 minutes. Baking temperature 170 °C.

10. Portions are freed from foil, the dish is served, garnished, for example, with pepper rings.

Baked trout with rice in the oven

In this recipe for trout (4 pieces) you need a glass of rice, 2 tomatoes, an onion and various spices.

The dish is prepared in the following order of operations:

1.Cut the onion into half rings and the tomatoes into slices.

2. Place cooked rice until half cooked on greased foil.

3. Place a piece of fish on top.

4. Cover with tomatoes and onions. Salt and pepper.

5. Wrap the edges of the foil.

6. The prepared packages are placed in a baking tray and left for 20 minutes. put in the oven. Temperature 190 °C.

Baking trout in the sleeve

Cooking the dish requires the following ingredients: trout carcass, onion, carrots, butter (40 g), dry wine (half a glass), salt, pepper, tsp. thyme.

The procedure for preparing it:

1. The fish is cleaned by removing the scales, gills and entrails are removed. Salt, pepper, sprinkle with thyme, sprinkle with a fifth of wine and leave for 15 minutes. marinate.

2. Carrots are chopped, for example, like Korean ones.

3. Cut the onion into half rings and 2…3 min. fry using butter. Fire is medium. Constant stirring.

4. Make the flame stronger, add carrots, 3...4 minutes. sautéed. Pour in wine and evaporate excess liquid.

5. Vegetables are cooled and placed in the abdomen.

7. Place the fish in the sleeve and leave for 15 minutes. into the oven. Temperature 180 °C. Then cut the bag and another 5...7 minutes. bake uncovered until crusty.

Baking trout with vegetables

Baked trout with potatoes

Products needed for the recipe: 0.5 kg of fish and new potatoes and spices for it, 200 gram glass of sour cream, 3 tbsp. l. olive oil, 2 tbsp. l. soy sauce, half tsp. rosemary, half a lemon, salt to taste, 2 garlic cloves.

You can get baked trout by doing everything in the following order:

1.Wash the potatoes, do not remove the skin. Cut each into four parts.

2. Garlic is chopped into pieces.

3. Potatoes are placed in a heat-resistant container.

4.Add chopped garlic and rosemary. Drizzle with olive oil. After mixing, place the dishes with vegetables and spices for 15 minutes. into the oven. Bake at 200°C.

5.Prepare the fish. Remove the scales from the carcass, gut it, and wash it. Then soak it with a paper towel and make transverse cuts on both sides.

6. Rub the fish on top and inside with salt. Half slices of lemon are inserted one at a time into the cuts on the trout's body.

7.Take the potatoes out of the oven, pour sour cream diluted thoroughly with water (50 ml).

8. Place the fish on the vegetables, cover the top with foil and leave for 20 minutes. into the oven. Bake at 180°C.

9.Take it out, remove the foil, coat it with soy sauce, the remains of which are poured into the potatoes. Set for 10 minutes. into the oven, uncovered.

10. The fish is served to the table cooled in the same form in which it was baked. The average calorie content of the dish is 160 kcal.

Baked trout in sauce

In creamy

Use a quarter-kilogram steak. It needs: a small lemon, black pepper, according to Art. l. butter and olive oil, tsp. wheat flour, a glass of cream with 10%...15% fat, fresh dill.

This dish is prepared like this:

1. Cut the lemon in half and squeeze the juice out of it.

2. The steak is washed and dried using a paper towel.

3. Place the fish on a plate, add salt and pepper (to taste). Sprinkle with olive oil and leave to marinate for half an hour.

4.Wash the dill and cut it finely with a knife.

5. Prepare the sauce.

5.1. Melt butter in a frying pan. Stir constantly with a wooden spatula.

5.2.Add flour. After it dissolves, carefully pour in the cream. Add chopped dill. Everything is done by stirring constantly. When the mixture boils, turn off the heat and put the sauce aside.

6. Place the steak on a greased baking sheet. Place in the oven, which is preheated to 200 °C. Hold for 20 minutes.

8. Place the fish on a dish and pour the sauce over it. Rice is served as a side dish.

Trout in cream

Stock up on half a kilogram of trout, a glass of cream, two egg yolks, tbsp. l. lemon juice, half tsp. zest. They cannot do without mustard, ground pepper, and salt, which they use to taste. Herbs will not hurt - dill, basil, parsley.

First, they take the fish, clean it, gut it, and wash it. Then they cut it into pieces, cutting it crosswise into small steaks 1…2 cm thick. Place them tightly in a deep heat-resistant container. Salt, sprinkle with lemon juice, pepper.

Prepare the sauce:

• - place the cream in a bowl with the yolks;
• - coarsely chop the greens;
• - combine everything and mix well.

Pour the resulting sauce over the fish.

Place the pan in the oven. It is preheated to 200 °C. After 20...25 minutes. trout is ready.

Rice, potatoes, pasta are suitable as a side dish. When serving, it is also poured with the prepared sauce.

Other recipes

Baked trout in salt

Necessary products: 2...3 kg of trout and salt, fennel (1 pc.).

The preparation of the dish is very simple.

1. Cut the fennel into pieces and stuff the belly with it.

2. Half the salt is poured onto a baking sheet, and the stuffed carcass is placed on top.

3. The fish is covered with the remaining salt - it should be completely covered.

4.The oven is heated strongly - up to 220 °C. Place a baking sheet in it, 30...40 minutes. baked. The salt shell along with the skin is removed from the finished trout.

5. Serve with vegetable salad and various side dishes.

In the test

Preparation requires: a 200-gram piece of fillet, the same weight of puff pastry without yeast, 20 ml of vegetable oil, one egg, salt and spices, which are added to taste.

Prepare in this order:

1. The fillet is washed, dried, cut into portions.

2. Roll out the puff pastry, but not thinly. Divide into pieces of fish and lay out.

3. Season with salt, spices, and a drop of oil.

4. The fish is wrapped in dough - they receive envelopes. The edges are pinched to prevent them from falling apart.

5. Grease the baking tray with oil. The received packages are placed on it. Prick them with a fork several times. Cover with beaten egg.

6. Preheat the oven to 200 degrees. Place for 15...20 minutes. baking tray into it. At the end of baking, the dough should become golden brown. They get sandwich-like products that you can take with you on a walk.

With orange

You need to stock up on trout, orange, marjoram or purple basil, lemon juice, and vegetable oil.

When cooking, perform the following operations:

1. The fish is washed, cleaned, and the head is removed.

2. Several cuts are made on the carcass, which will prevent it from deforming during cooking. Sprinkle with lemon juice, pepper and add salt.

3.Parsley sprigs are placed in the abdomen.

4. Cut the orange into four parts.

5. The prepared carcasses are placed in a heat-resistant container. Add citrus fruits to the fish. Sprinkle with oil. Heat the oven. The temperature should reach 200 °C. They put dishes with fish in it. Once ready, take it out and place it on a plate.

Trout baked with mushrooms

The recipe requires: trout steak, 200 gr. boiled mushrooms, onions, 2 tbsp. l. cheese, tbsp. l. vegetable oil.

The order of operations that must be performed when preparing a dish:

1. Place the steak in a heat-resistant bowl, add salt and pepper on top.

2. Cut the onion into small pieces.

3. Heat the frying pan, add vegetable oil. Combine onions and mushrooms and sauté them.

4. The roast is placed on the trout steak.

5.Grate the cheese and sprinkle it on the dish

7.Put in the oven. Temperature 200 degrees, baking time 20...25 minutes.

Trout with tomatoes

For the recipe, prepare: half a kilogram of fish fillet, 4 onions, 2 tomatoes, carrots, hard cheese, dill, salt - all three to taste, 2 tbsp. l. vegetable oil.

The method by which the dish is prepared is as follows:

1.Take trout fillet and cut it into centimeter-thick strips.

2.Cut the onion into half rings.

3. Wash the carrots, peel them, grate them coarsely using a grater.

4.Cut the tomatoes into pieces.

5.Pour a little vegetable oil into a frying pan set on fire. Add onion.

6.After some time, add grated carrots and chopped tomatoes. Bring to readiness.

7. Take a heat-resistant form in which the trout will be baked. The bottom is covered with a thin layer of vegetables.

8. Place fillet pieces in one row and tightly lay them out.

9. Salt and cover the fish with vegetables. Sprinkle with dill.

10. Place the mold in an oven heated to 200°C for half an hour. Take out, sprinkle with grated cheese and again for 10 minutes. return to the hot oven until golden brown.

In mayonnaise

Prepare a dish of trout steaks - 0.5 kg, 250 g. mayonnaise and one lemon. The order of operations is as follows:

1. Prepare the fish: add salt, pepper, sprinkle with spices. Sprinkle with a little lemon juice. Place in a container and leave for 20 minutes. marinate.

Afterwards, trout steaks are placed on a baking sheet, the bottom and sides of which are greased with vegetable oil. Cut lemon into rings and place them between pieces of fish.

2. Coat the top with mayonnaise. Add 2/3 cup of water and add hot water.

3. Heat the oven and, after reaching a temperature of 200 degrees, place it inside for 30...40 minutes. baking tray with fish. Don't let mayonnaise burn.

4.Serve with one steak on a plate. Add a couple of lemon rings.

Serving trout baked in the oven

What could be more tender than this fish! It will satisfy anyone on its own, without adding any side dish. But it will become even more attractive when it is next to beautifully laid out rice, potatoes, pasta, especially if all this is decorated with herbs and lemon.

INGREDIENTS

• chilled fillet on the skin of salmon or trout - 500-600 g or steaks from the same types of fish - 2 thick (total weight approx. 700-800 g)
• juice of about ¼ of a small lemon weighing about 100 g or to taste
• salt - to taste
• ground black or a mixture of 4 types of pepper - to taste
• dill for garnish (optional)
• lemon for decoration - 2-4 slices (optional)

STEP-BY-STEP COOKING RECIPE

Turn on the oven and heat it to number 3 (about 170 °C). Wash the lemon with soap and dry with a paper napkin. If desired, pour boiling water over it to wash off the layer of preservatives from its surface.

Prepare a small aluminum baking tray (size 17.5x27.5 cm, height 4 cm or any other heat-resistant tray of appropriate size that you have available) and pour a little cold water (approximately 100-150 ml) onto its bottom (to cover a thin layer of it). Tear off 1-2 pieces of foil depending on the size and number of fish pieces you use.

Rinse the fish with cold running water and place on a baking sheet on foil, salt and pepper to taste, and sprinkle evenly with lemon juice. Carefully wrap each piece of fish in foil (gathering the ends at the top so that you get a “bag” that does not fit the piece of fish very tightly). Make sure that the foil “bag” does not break (otherwise, wrap the fish in a second layer of foil).

Place the baking sheet with the fish in the preheated oven. Bake it at number 3 (about 170 °C) for about 30 minutes (depending on the thickness of its pieces) until white juice appears on its surface.

Serve the finished fish to the table, removing it from the foil onto a serving plate, pouring over the juice released during baking, garnishing with herbs and a slice of lemon, if desired, with a side dish of your choice (for example, boiled rice, steamed vegetables) and/or green salad.

It is advisable to immediately transfer the remaining fish into a closed glass, metal or enamel container and store it in the refrigerator at 0-6 °C for no more than a day. It can be reheated or eaten cold before serving.

Trout is an excellent fish of the salmon family, which is famous not only for its wonderful taste, but also for its high content of nutrients. Oven-baked trout is an excellent healthy food option that is rich in protein, vitamins D and E, Omega-3 fatty acids, zinc, selenium and magnesium while being low in calories. Baking trout in the oven is not at all difficult, and this cooking method perfectly preserves the aroma and beneficial properties of the fish.

If you purchase fresh trout, try to bake it as soon as possible. Frozen trout must first be thawed at room temperature. Clean the trout if necessary before cooking. Rinse the fish under cool water inside and out. You can bake the trout whole or trim the head below the top fin. Having a head when grilling fish is just a matter of personal preference. Some people prefer to bake trout without the head, while others find that the trout retains its shape better when placed in the oven in its original state.

If the trout weighs no more than 1.5 kg, it is recommended to bake it whole, while larger fish are recommended to be baked in pieces. It is best if the trout is the size of a plate - in this case it will not be difficult for you to prepare portioned fish for each person. If you want to get a juicy and flavorful dish, it is best to pre-marinate the fish. The marinade can be made from lemon juice, white wine, kefir, onions or your favorite spices. The prepared fish must be poured with marinade and allowed to stand for 4-5 hours. The most preferred way to cook trout in the oven is to bake it in foil, since in this case the fish is cooked in its own juice and turns out more juicy and tender. You can also stuff the fish with vegetables, herbs or lemon slices. Trout is best baked at a high temperature for a fairly short period of time. So, a temperature of 200 to 230 degrees is most suitable. Baking time for fish is from 10 to 20 minutes, but it may take 30 minutes depending on the size of the fish.

Excellent additions to trout include lemon slices, garlic, ginger and fresh herbs such as onion, rosemary, tarragon, thyme and dill. Try adding these ingredients before baking - they will add a unique aroma to the dish and make the fish tender and juicy. Oil is very rarely used for cooking trout, since the fish itself contains a large amount of it. Trout is best served with rice and vegetables, such as tomatoes, eggplant or bell peppers. Tender fish goes well with the natural taste of fresh vegetables, and this combination is simply irresistible.

Trout in the oven with lemon and herbs

Ingredients:
1 trout,
1 lemon,
sprigs of dill or rosemary,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Line a large baking pan with aluminum foil. The foil should be large enough to wrap the fish in it. Grease the foil with a thin layer of oil. Slice the lemon into thin slices and place about half of the lemon slices evenly on the bottom of the foil. Season the gutted trout inside with salt and black pepper, add 2-3 slices of lemon and sprigs of herbs inside. Place the fish in the pan and fold the foil so that it does not tightly cover the fish. If you are cooking more than one fish in the same pan, you will need to make a separate foil packet for each fish.
Bake the trout for 10 minutes, then unfold the foil and cook the fish until cooked for another 5-10 minutes. Serve the fish hot, garnished with herbs.

Baked trout in cream sauce

Ingredients:
4 trout fillets weighing 150-180 g,
50 g butter,
200 g heavy cream,
1-2 cloves of garlic,
1 tablespoon mustard,
2 tablespoons lemon juice,
1/2 small onion
salt and ground black pepper to taste,
parsley and lemon slices.

Preparation:
Preheat the oven to 200 degrees. Place the fish in a baking dish, first rubbing it on both sides with salt and pepper. In a bowl, mix melted butter, cream, garlic, mustard, salt and pepper until smooth. You can place all the above ingredients in a bowl and heat them in the microwave in two batches of 30 seconds each.
Sprinkle the fish with chopped onion, then pour the sauce over it. Bake for 10-12 minutes until the fish is cooked through. Place the fish on a plate, pour over the sauce, garnish with parsley and lemon slices.

Ingredients:
700-800 g trout,
200 ml cream,
100 g cheese,
1 lemon,
2 tomatoes
seasoning for fish,
salt.

Preparation:
Cut the trout into steaks about 2 cm thick. Squeeze the juice from half a lemon. Mix cream, grated cheese and lemon juice. Place tomato slices, lightly sprinkled with salt, on the bottom of a baking dish lined with foil and lightly greased. Place pieces of fish on top and add salt to taste. Spread the cheese mixture evenly over the surface of the fish and sprinkle with fish spices. Place the pan in an oven preheated to 200 and bake for about 15-20 minutes until the cheese is browned.

Trout in the oven is an excellent option for cooking fish if you want to retain the greatest amount of nutrients that trout is so rich in. In addition, baked trout dishes are perfect for dietary nutrition.

Baked trout in marinade

Ingredients:
1 small trout,
1 onion,
0.5 l kefir,
2 tablespoons sour cream,
2 cloves of garlic,
salt and spices to taste.

Preparation:
Mix kefir, sour cream, chopped onion, chopped or pressed garlic, salt and spices in a bowl. Coat the fish with the resulting marinade and leave for 2-3 hours or overnight in a sealed container. Before baking, wrap the fish in foil or place in a baking bag and place in an oven preheated to 200 degrees for 20-25 minutes.

Baked trout with vegetables and mushrooms

Ingredients:
2 medium sized trout,
10-12 champignons,
1 large onion,
1 bell pepper,
1 large tomato
6-7 cloves of garlic,
4 tablespoons vegetable oil,
juice of half a lemon,
lemon slices (for serving)
a pinch of ground chili pepper,
salt.

Preparation:
Heat 2 tablespoons of vegetable oil in a frying pan, add chopped onion and fry for 2-3 minutes over medium heat. Add chopped mushrooms, chopped tomatoes and bell peppers. Add salt, chili pepper and mix well. Simmer until soft. Grind the garlic by passing it through a press and mix it with 2 tablespoons of oil and lemon juice.
Place the fish on foil (each on a separate one), grease the inside with the garlic mixture, stuff with vegetables and mushrooms and pour over the remaining garlic mixture. Wrap the fish in foil and bake in the oven at 200 degrees for about 30 minutes. 10 minutes before it's ready, open the foil to create a crispy crust.

The good thing about trout in the oven is that it only takes 20-30 minutes to prepare lunch or dinner. Use our recipes - save your time and effort and earn enthusiastic compliments from family and friends! Bon appetit!

Details

Salmon with rice is not only a very tasty, but also a healthy dish. The dish is simple to prepare, so any housewife can prepare it. But the most important thing is that this dish includes both a main dish and a side dish. A great option for a family dinner or second for lunch. Fish in the oven turns out tender and very tasty. Rice is also no less tasty, and very aromatic. The dish turns out to be low-calorie, so it can be eaten by those who are on a diet and supporters of proper nutrition. Rich in vitamins and other useful substances, the dish is perfect for feeding both children and the male half of the family.

Salmon with rice and sour cream, baked in the oven

Required ingredients:

• lemon – 1 pc.;
• salmon - 1 steak;
• rice – 150 gr.;
• salt and spices - to taste;
• sour cream – 2 tbsp.

Cooking process:

Rub the washed and dried salmon steak with salt and spices, you can just use ground black pepper. Brush the salmon with sour cream and sprinkle with lemon juice. If desired, you can sprinkle the fish with a little rosemary.

While the salmon is marinating, boil the rice. It's better to take basmati, but if you don't have it, you can just take long-grain rice.

Place the boiled rice on foil. Place salmon on top. Wrap the foil loosely to allow steam to escape.

Bake salmon with rice for 15-20 minutes at 250 degrees. When the dish is ready, carefully unwrap the foil. Transfer the salmon and rice to a plate and serve while hot.

Salmon baked with rice and cream in the oven

Required ingredients:

• salmon – 1-1.5 kg;
• soy sauce – 70 ml;
• pepper and salt - to taste;
• rice – 300-400 gr.;
• cream – 100 ml.

Cooking process:

To prepare this dish, you can use both fillets and steaks. If you have a whole fish, then you need to clean it, gut it, cut off the head and fins.

Wash the fish and cut into portions. Be sure to remove all excess moisture from the fish.

Sprinkle salmon with salt and pepper. Set the salmon aside.

Rinse the rice well. Boil the rice until tender, pouring two cups of water over it. Salt the rice during cooking.

Place the boiled rice in the form in which you will bake the fish. Pour soy sauce over the rice.

Place the salmon on top of the rice. Pour cream over it. Place the mold in the oven, preheated to 180 degrees, for 20 minutes.

Serve the finished dish hot.

Salmon baked with rice and tomatoes in the oven

Required ingredients:

• salmon - 1 steak;
• tomato – 0.5 pcs.;
• rice – 100 gr.;
• bell pepper – 0.5 pcs.;
• corn – 2 tbsp;
• olive oil;
• dill;
• salt and pepper - to taste.

Cooking process:

Rinse the salmon well, then pat dry with a paper towel. Salt and pepper the fish. You can take spices for fish.

Rinse the rice and boil until done. Wash the bell pepper and remove the seeds. Cut the pepper into small cubes. Mix rice with bell pepper and corn.

Place the prepared mixture on foil. Then add a couple of tomato slices. After this, place the salmon and pour a little olive oil over it. Wrap in foil and place in the oven.

Bake fish and rice for 30 minutes at 240 degrees. Five minutes before cooking, carefully open the foil envelope and sprinkle the salmon with chopped dill.

The dish must be served hot.

Small in weight and size, the trout fish has many colors depending on its habitat. At the same time, all its types are incredibly tasty and ideal for a light dinner. Brush the finished trout fillet with olive oil and lightly salt. Place in an oven preheated to 250 degrees for 15 minutes.

Cut the bell pepper and onion into strips. Lightly sauté the vegetables in olive oil with the addition of 1 tablespoon of wine vinegar. Continue frying until half cooked, stirring from time to time. The vegetables should become slightly soft without losing their original color.

While the trout is baked and the vegetables are fried, let's make the sauce. Grate the ginger root. Place grated ginger in a saucepan and add one tablespoon each of wine vinegar and lemon juice. Mix everything vigorously with a whisk, adding 6-8 tablespoons of olive oil in a stream.

Place the rice on a wide flat plate, giving it the shape of a circle. Carefully place vegetables on it, then fish. Pour ginger sauce over top. You can try “painting” different sauce patterns around the edges of the plate. And slowly enjoy the delicate taste of trout, which goes well with the spicy spice of ginger...