Fish dishes are ideal for a daily menu and are always appropriate at the festive table. One of the most delicious and healthy varieties of waterfowl is trout, from which a variety of treats are prepared. In order to surprise your family and guests with an exquisite dinner, you can bake trout in foil in the oven - a wonderful delicacy available for cooking at home.

Trout in foil, whole oven

Fish baked in this way turns out to be appetizing and nutritious, in addition, many valuable vitamins are stored in it, which disappear with another form of heat treatment. A medium-sized chilled carcass is better for a dish, and if frozen trout is to be used, it should be allowed to thaw at room temperature.

Necessary components:

  • bulb;
  • suitable spices, sea salt - to your taste;
  • trout - 1.3 kg;
  • olive oil - 20 ml;
  • one lemon;
  • olives - 6 pcs.;
  • butter from cream - 15 g;
  • parsley, basil - 6 branches.

Cooking:

  1. Clean the trout carcass from the scales, gut it, then wash it thoroughly and dry it with a paper towel. Then grate the fish with salt, sprinkle with spices and leave for twenty minutes.
  2. Wash the lemon with clean water and cut into 5 mm circles. Place half of the citrus slices inside the abdomen of the fish, and leave the rest for decoration.
  3. Cut the butter into small cubes and also put inside. Then fasten the edges of the abdomen with toothpicks so that the filling does not leak.
  4. Now, using a knife, make several transverse cuts on the body of the fish for better penetration of salt and seasoning.
  5. Cover the baking sheet with two layers of foil, grease with olive oil and put trout on it.
  6. Peel the onion from the husk, chop it with rings and put on the fish.
  7. Cover the prepared carcass with the free edges of the foil, place in a red-hot oven and cook for thirty minutes at 195 degrees.
  8. After this, remove the baking sheet, open the foil, remove the onion rings from the surface of the fish and bake for another ten minutes until a crispy crust forms.

Whole baked trout in the oven is ready. It remains to shift it on a tray, decorate with olives, lemon slices, sprinkle with chopped herbs and serve.

Cooking with vegetables

For a gala dinner, you can cook fish with seasonal vegetables. The treat is incredibly fragrant, juicy and light, so people who prefer healthy food will especially like it.

 

Necessary components:

  • trout - 1.2 kg;
  • four small tomatoes;
  • onion head;
  • one bell pepper (yellow);
  • a small lemon;
  • mayonnaise - 30 g;
  • dry basil, salt - 4 g each;
  • two garlic cloves.

Cooking:

  1. Cut fish, remove gills and fins. Then rinse and wipe with a napkin.
  2. Pour the carcass with squeezed lemon juice, cover with basil, salt and grease with mayonnaise.
  3. After that, leave the trout for half an hour so that it is pickled.
  4. Rinse the tomatoes with water and cut into four parts, peel and chop the garlic, chop the onion with straws. Release bell pepper from seeds, wash and chop thin rings.
  5. Fill the oval shape with foil, put fish in the middle, and place vegetables around. Then cover the dish with a layer of shiny paper and place in the oven with a temperature of 180 degrees.
  6. Bake trout with vegetables for forty minutes, then remove and cool.

In order for a crispy crust to form on the fish, it is recommended that ten minutes before being ready to remove the top layer of foil and bake in an open form. Gorgeous treats will harmonize well with spicy adjika or tomato ketchup.

Hearty dish with potatoes

Baked trout with potatoes and cream sauce is a great idea for a delicious dinner. The dish turns out to be satisfying, beautiful and will help to quickly regain good mood after a busy day.

Necessary components:

  • trout - 0.9 kg;
  • cheese - 220 g; • cream (35%) - 250 ml;
  • five potatoes;
  • two garlic cloves;
  • butter - 23 g;
  • salt, oregano, coriander, pepper (allspice, black) - as needed.

Cooking:

  1. Peel the peel from the potato, wash it thoroughly, chop in circles and add a little salt.
  2. Cover the baking sheet with foil, grease with vegetable oil and lay the potatoes on it with an even layer.
  3. Peel the garlic cloves, pass them through a press and mix with melted butter. Then grease the surface of the potato with the mixture.
  4. Remove the offal from the trout, rinse it well, chop it into small pieces and lay on the potatoes.
  5. After that, salt and process the fish with ground pepper.
  6. Grind the cheese on a grater with large holes and fill them with food on a baking sheet.
  7. In a separate container, combine the cream with dry herbs, add a little allspice and mix. Then add trout and potatoes to the cooked sauce.
  8. Heat the oven well and place a baking sheet in it. Cook for about fifty minutes until the surface of the dish turns brown.

Serving refreshments is recommended hot. It is advisable to offer sliced ​​fresh cucumber tomatoes.

How to bake trout steak in foil

Trout steaks prepared according to this recipe are distinguished by their amazing taste and excellent appearance. They are prepared incredibly simple. The main thing is to buy fresh fish, pick up additional ingredients and feel free to start creating a culinary masterpiece in your kitchen!

 

Necessary components:

  • fish - 1.5 kg;
  • three cloves of garlic;
  • soy sauce - 50 ml;
  • lemon;
  • honey - 40 g;
  • dill - 6 branches;
  • spices, sea salt - as needed.

Cooking:

  1. Peel the trout, cut into pieces, then wash and dry.
  2. Finely chop the garlic cloves with a knife and put in a bowl.
  3. Pour the garlic with lemon juice, add salt, soy sauce, favorite seasonings, honey and mix.
  4. Fold the trout steaks in a deep plate, pour the cooked marinade and leave for an hour. During this time, you must periodically turn the fish over.
  5. Cover the mold with foil, grease with vegetable oil and put the prepared trout in it.
  6. Cover the meat pieces with another sheet of foil, then fix it along the edges of the dishes.
  7. Heat the oven to 220 degrees, then send the form with steaks into it.
  8. After a quarter of an hour, remove the top layer of shiny paper and fry for another ten minutes.

Put the finished fish on a large dish and cover it with chopped dill. Juicy steaks with a brown crust and a delicate flavor diversify the daily diet and will look spectacular on the banquet table.

Sliced ​​baking option

Hot, crispy trout, baked in foil slices, has a delicious taste and a very seductive aroma. Such a treat can be served with a side dish for lunch or used as a snack during gatherings with friends.

 

Necessary components:

  • trout steaks - 0.5 kg;
  • natural yogurt - 130 g;
  • lemon juice - 45 ml;
  • olive oil - 23 ml;
  • Russian mustard - 50 g;
  • a mixture of peppers, coarse salt - at your discretion;
  • sour cream (15%) - 65 g;
  • hot pepper - 3 g;
  • greens (any) - 40 g;
  • honey - 23 g.

Cooking:

  1. Thoroughly wash trout pieces and dry with a napkin. Then salt them and process with pepper.
  2. In a cup, mix mustard with honey and citrus juice, then cover the fish with plenty of this mixture.
  3. Let the meat stand for half an hour, so that it is saturated with aromatic seasonings and marinade.
  4. After that, wrap the fish pieces in foil, put on a baking sheet and send to the oven.
  5. Bake trout foil at a temperature of 175 degrees twenty minutes, then open the foil and cook another five minutes (for the formation of a golden crust).
  6. Now you can make the sauce for the finished fish. To do this, combine yogurt with sour cream, add finely chopped greens and beat thoroughly in a blender. Pour 25 ml of lemon juice into the resulting mass, add 15 g of mustard, slightly add salt, season with hot pepper and stir.

Slices of fried trout on plates and serve with cooked sauce. Boiled buckwheat and / or vinaigrette are well suited as a side dish.

Stuffed Fish in the Oven

Baked trout stuffed with tomatoes and cheese is a great treat that will be appreciated even by fastidious gourmets. For the dish, it is advisable to pick up freshly caught large-sized fish, ripe, strong vegetables and many fragrant spices.

Necessary components:

  • trout carcass - 1.6 kg;
  • bulb;
  • half a lemon;
  • two medium tomatoes;
  • lemon juice - 25 ml;
  • parsley, cilantro, dill - 55 g;
  • lean oil - 23 ml;
  • cheese (Dutch) - 110 g;
  • mayonnaise (olive) - 17 g;
  • salt, herbs, pepper, marjoram - to taste.

Cooking:

  1. Gut the fish, cut off large fins and wash thoroughly with running water.
  2. Remove excess moisture from the carcass with a napkin and grate with salt and ground pepper.
  3. Pour the trout with citrus juice, cover with a film and leave for three hours.
  4. Wash tomatoes, peel and cut into small cubes. Then put them out in a pan with vegetable fat for about seven minutes.
  5. Peel and chop the onion rings, cut the greens into small pieces, turn the cheese into small chips.
  6. Mix chopped vegetables with stewed tomatoes, add herbs and spices.
  7. Foil a baking sheet, sprinkle with vegetable oil and put trout in it.
  8. Put vegetable filling in the abdomen of the fish, chopped cheese and fix with toothpicks.
  9. Cut the lemon half into circles. Then make several transverse cuts on the carcass and insert citrus slices into them.
  10. Pour the product with mayonnaise, then send to a hot oven and bake for thirty-five minutes.

When the fish becomes golden brown, remove it from the oven and cool slightly. Transfer the finished treat to a serving dish, put on the table and taste.

Bake rainbow trout with oranges

Rainbow trout or Kamchatka salmon differs from its cousin only in the color of its scales and body size. It is widely used in cooking. You can cook such fish in different ways, but it turns out to be especially tasty baked in foil with oranges.

 

Necessary components:

  • rainbow trout (large) - 2 kg;
  • lemon fruit - 35 g;
  • coriander, dry basil, salt, white pepper - 4 g each;
  • a bunch of fresh parsley with dill;
  • one ripe orange;
  • olive oil - to your liking.

Cooking:

  1. Squeeze the juice from the lemon and pour it into a deep container. Then add all dry seasonings, table salt, olive oil and mix.
  2. Clean the fish from the scales, cut out the gills, remove the entrails, then rinse and dry well.
  3. Now pour the carcass with the cooked marinade and refrigerate for 1.5 hours.
  4. Rinse the orange with water and cut into thin slices. Finely chop the greens.
  5. Fill the fish with fruit slices along with chopped herbs, then wrap in a layer of foil and put on a baking sheet.
  6. Heat the oven to 200 degrees and place trout in it for twenty minutes, then remove and turn off the oven.

Divide juicy, fragrant fish into portions and serve. It is recommended to use it with light vegetable salads and mustard.

With mushrooms

Trout with mushrooms, fried under a layer of foil, is a great option for a festive table. Forest mushrooms or store champignons will elegantly complement the taste of fish meat. Seasonings and fresh greens will help to give the dish an amazing aroma.

Necessary components:

  • fish carcass - 1.2 kg;
  • seasonings, sea salt - to taste;
  • mushrooms - 0.35 kg;
  • two carrots;
  • onions - 1 pc.

Cooking:

  1. Cut and wash the trout, then dry well with a paper towel and chop into pieces.
  2. Peel the mushrooms, wash thoroughly and cut into slices.
  3. Cut the peeled onions into rings, cut the peel from the carrots and chop them into circles.
  4. Place fish on a baking sheet covered with foil, and spread mushrooms and vegetables around it.
  5. Sprinkle the dish with dry seasoning, salt and tightly wrap in foil.
  6. Then send the trout with mushrooms to the oven heated to 180 degrees and stand for half an hour.

Allow the baked fish to cool slightly and place on serving plates. It is advisable to decorate each serving with lettuce leaves and a slice of lemon.

River trout with dried fruits

Fans of original dishes should take note of this interesting recipe. Trout stuffed with dried fruits turns out to be crispy, aromatic and healthy. And her piquant taste will be remembered for a long time by everyone present at the table.

Necessary components:

  • trout - 700 g;
  • dried apricots, prunes - 250 g each;
  • raisins - 60 g;
  • lemon;
  • olive oil - 55 ml;
  • onion head;
  • parsley - 5 branches;
  • spices, salt - as needed.

Cooking:

  1. Wash dried fruits with warm water, then pour boiling water and leave for a quarter of an hour. Then get the fruits and cut half of them into small slices.
  2. In the fish, cut the abdomen, remove the insides and rinse well. After that, grate it with salt and suitable spices.
  3. Now fill the trout abdomen with chopped dried fruits, fasten the edges of her body with toothpicks and send to a baking sheet covered with foil.
  4. Turn the oven on 210 degrees, place the dish in it and bake for twenty-five minutes.
  5. Now you need to prepare a dressing for serving. To make it tasty, you need to finely chop the onion, season with spices and fry in olive oil along with the remaining dried fruits.

Put hot fish on beautiful plates and pour flavorful dressing. The treat will go well with boiled potatoes and fresh vegetables.

Bon Appetit!

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