Best Baked Crunchy Trout Recipes
OVEN BAKED TROUT RECIPE WITH PARMESAN AND PANKO
This oven baked trout recipe features fillets that turn out crispy on the outside with a tender white flesh interior that is very flaky.
Provided by Carol
Categories Fish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Spray a baking dish with cooking spray.
- Season the fish with sea salt and cracked black pepper.
- Combine the light mayo, lemon zest, Dijon mustard and minced garlic in a small bowl.
- Mix together the Panko bread crumbs, thyme and Parmesan cheese in a separate bowl.
- Spread mayonnaise mixture on both sides of the trout.
- Roll the trout in the Panko mixture to coat evenly.
- Transfer the fillets to a baking sheet.
- Bake in the preheated oven for 12-15 min or until fish begins to flake lightly.
- Serve immediately with tartar sauce.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 172.3 milligrams cholesterol, Fat 20.7 grams fat, Fiber 0.6 grams fiber, Protein 56.7 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize Half of the recipe, Sodium 517 grams sodium, Sugar 1.2 grams sugar, UnsaturatedFat 12.8 grams unsaturated fat
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
BAKED FRESH RAINBOW TROUT
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.
Provided by In-a-Pickle
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
- Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
- Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 373 calories, Carbohydrate 1.5 g, Cholesterol 162.5 mg, Fat 15.3 g, Fiber 0.3 g, Protein 54.2 g, SaturatedFat 4 g, Sodium 158.6 mg, Sugar 0.5 g
BAKED CRUNCHY TROUT
This is another quick, easy dish. We have tried it with speckled trout, flounder, snapper and other fish. I like to marinate the fish, but this can be made without.
Provided by bayousong
Categories Trout
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Marinate fish filets for about 30 minutes.
- Remove excess salad dressing.
- Lay fish in the bottom of a greased 9x13" baking dish.
- Sprinkle with chopped onion and then with the crumbs of your choice.
- Bake at 350 degrees for 30-35 minutes.
- NOTE I am always intending to try this with other salad dressings, but haven't yet.
Nutrition Facts : Calories 351.2, Fat 15, SaturatedFat 2.6, Cholesterol 131.5, Sodium 119, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 47.4
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