Unusual and original baked trout in foil in the oven will appeal to both tasters for its excellent taste and culinary experts, thanks to the speed of cooking and simple ingredients that can be used to complement red fish treats. The best interesting recipes will help even a novice cook cope.

How to cook trout in the oven?

Any recipe can be transformed by adding interesting spices, vegetables or marinades, but not all cooks know how long to bake trout in the oven, taking into account the use of different parts of the fish or the whole carcass.

1. Whole small (up to 2 kg) trout is baked in foil in the oven for about 30-40 minutes, steaks and fillets for 20 to 30 minutes.
2. Trout is not a dry fish, so there is no need to marinate it in oil sauce; you can limit yourself to spices, citrus juice, and mustard.
3. Trout dishes in the oven turn out juicy thanks to the use of a foil envelope; it retains the juices and marinade, which saturate the fish.
4. To ensure that the fish comes out with a golden brown crust, cook the trout in the oven by opening the foil envelope and finishing baking for 15 minutes.

Whole baked trout in the oven will be a win-win option for the main dish on a gala table. Fish can be supplemented with all sorts of vegetables, but the best is the minimalist way of cooking - with lemons in a spicy marinade of dried herbs, citrus juice and a small amount of garlic.

Ingredients:

• fish – 1.5-2 kg;
• lemons – 2 pcs.;
• dry white wine – 50 ml;
• olive oil – 50 ml;
• garlic – 1 clove;
• French mustard – 1 tsp;
• dried rosemary, basil and thyme - 1 tbsp. l.;
• salt.

Preparation

1. Wash the fish, dry it, make 3-4 cuts on top, brush with salt.
2. Make a sauce from wine, butter, crushed garlic and mustard, coat the entire carcass, leave for 20 minutes.
3. Place the fish in foil, sprinkle with herbs, place lemon slices on the surface, in the belly and next to the fish.
4. Pour out the remaining marinade, seal the envelope, and bake the trout in foil in the oven for 20 minutes.
5. Uncover the package and bake for 15 minutes.

According to this recipe, it turns out very tasty and tender, its natural taste is not interrupted by spices - an ideal treat for connoisseurs of fish dishes. It will take no more than 30 minutes to cook a small carcass; you can finish baking under the grill by unrolling the foil package.

Ingredients:

• rainbow trout – 800 g;
• salt, black pepper;
• rosemary – 1 sprig;
• lemon – ½ pc.

Preparation

1. Wash the fish, remove the entrails, and dry.
2. Salt, season with pepper, leave for 15 minutes.
3. Place in foil, place 2-3 lemon slices in the belly, and put a sprig of rosemary in the package.
4. Bake for 20 minutes, unwrap the package, and finish baking the trout in foil under the grill in the oven for another 10 minutes.

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

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

You can bake it in portions in foil envelopes, serving each guest a separate treat. The fish is supplemented with all kinds of vegetables to taste, onions pickled in vinegar and dried herbs. Serve hot with side dishes of cereals and baked vegetables. The fish remains tasty when chilled the next day.

Ingredients:

• trout steaks – 4 pcs.;
• pickled onions – 2 pcs.;
• lemon – 1 pc.;
• mixture of dried herbs - 1 tbsp. l.;
• salt.

Preparation

1. Salt the steaks and season with herbs.
2. Place 3 lemon slices, fish and onion rings in each foil envelope.
3. Seal the packages and bake the trout in foil in the oven for 20 minutes.
4. Unfold the envelopes and bake for another 10 minutes.

Baked in the oven in foil it turns out unusually tender with a pleasant taste and very appetizing. The sauce soaks the fish and adds a creamy flavor; in this recipe, you can limit the presence of spices to a couple of sprigs of thyme and lemon. You can bake steaks, whole fillets, and portioned pieces of fish in this way.

Ingredients:

• trout – 700 g;
• cream – 200 ml;
• mustard – 1 tbsp. l.;
• garlic – 2 cloves;
• thyme – 3 sprigs;
• lemon – ½ pc.

Preparation

1. Mix cream, mustard, crushed garlic, and salt.
2. Place the fish in the sauce and leave for 20 minutes.
3. Place the fish in foil and form into baskets.
4. Place thyme and lemon on top, pour over the sauce, and seal the envelope.
5. Bake trout in foil in the oven for 30 minutes.
6. Unfold the envelope and brown for 10 minutes.

This recipe can also be baked. The addition of vegetables will please all guests with its colorful appearance and excellent taste. The composition of the side dish can be changed at your own discretion, but it is advisable that the vegetables be of different colors, so the dish will turn out to be festive.

Ingredients:

• trout – 1 kg;
• carrots – 1 pc.;
• purple onion – 1 pc.;
• sweet pepper – 1 pc.;
• green beans – 100 g;
• peas and corn – 100 g each;
• a handful of capers;
• lemon – ½ piece;
• salt, pepper, dry basil;
• vegetable oil – 1 tbsp. l.

Preparation

1. Rub the fish with salt and seasonings, make cuts, insert lemon slices.
2. Place the fish in a piece of foil, lay out all the vegetables, cut into strips.
3. Add capers and beans with corn.
4. Sprinkle with lemon juice and oil and seal the envelope.
5. Bake for 35-40 minutes at 220.

It is very easy to bake in foil; in this recipe the envelope is not sealed. Tomato slices and pickled onions are placed between the fish piece and the cheese; they are responsible for the juiciness of the dish. Marinate the trout in mayonnaise with mustard and a small amount of spices for about 10 minutes.

Ingredients:

• trout – 600-800 g;
• pickled onions – 2 pcs.;
• tomatoes – 2 pcs.;
• cheese – 200 g;
• mayonnaise – 3 tbsp. l.;
• mustard – 1 tbsp. l.;
• salt, pepper mixture;
• mixture of Italian herbs - 1 tbsp. l.

Preparation

1. Mix mayonnaise with mustard and dry herbs.
2. Salt the fish. Season with pepper and pour in the sauce.
3. Form a basket from a piece of foil, place the fish, pour out the rest of the sauce.
4. Distribute onion, tomato slices, sprinkle with cheese.
5. Bake for 30 minutes at 220 degrees.

By replacing the vegetable composition with mushrooms, you can bake delicious trout with champignons in the oven. The dish will turn out deliciously appetizing, aromatic, it can be supplemented with lime slices, aromatic herbs, and served simply, because the treat turns out to be very self-sufficient. The envelope does not need to be sealed, so the fish will turn out crispy.

Ingredients:

• trout – 1 pc.;
• lime – ½ piece;
• champignons – 400 g;
• salt, pepper, mixture of dried herbs;
• mayonnaise – 2 tbsp. l.;
• chili flakes – 1 tsp.

Preparation

1. Cut the trout 3 times on the surface, salt, pepper and season with spices.
2. Wash the mushrooms, chop coarsely, add mayonnaise, chili flakes, salt, a couple of pinches of herbs. Stir and leave for 10 minutes.
3. Place the fish in foil, stuff the belly with mushroom filling, and insert lime wedges into the slits.
4. Bake for 30 minutes at 190.

An unusually aromatic, appetizing and bright marinade for trout in the oven will make the dish unlike any other. A spicy, tangy citrus sauce will soak up the fish, soften the fibers and turn a simple treat into a restaurant-quality dish. If you don't have jalapenos on hand, substitute chili flakes.

If we take as a basis that boiled trout has a calorie content of about 90 calories, and smoked is about 140, then baked in foil in the oven will be somewhere in the middle in terms of calorie content.

So, I’m starting to fantasize about how to cook trout in the oven. It will be delicious, I have no doubt, because I know almost everything about how to cook trout, I go fishing very often. And trout is my main prey! And since I don’t really like cleaning the oven, the recipe for trout in the oven in foil is my lifesaver.

Trout with potatoes

Trout cooking process:

Since baked fish breaks when cut, before cooking trout in the oven in foil, I cut the fish into portions. If you come across caviar, it can be tasty and quick.

• I put a couple of lemon slices on the foil, then the fish, rolled in a mixture of salt, spices and flour.
• On top of this small pyramid I place a couple of thin slices of tomato.
• I cover the food with foil and put it in the oven to bake.

What else is good about this recipe with photos? Because the fish cooks very quickly. And fish is also very healthy.

In just 20 minutes you can enjoy the taste of trout and get your portion of OMEGA-3 fatty acids, vitamins A, D, B12, and E. And also: iodine, iron, calcium, phosphorus and many other benefits.

And the most important thing is that all this, despite the “chemical” names, will be very tasty!

Recipe with photo of trout with potatoes

For those who don’t particularly watch the amount of calories, I suggest the following recipe: river trout baked in foil with a small amount of potatoes. We will cook the fish in portions.

• Cut the trout into steaks, about 2 centimeters thick. Salt and pepper each piece to taste. Then our baked trout will not be bland and tasteless!
• Place chopped onion rings on the foil, previously marinated in a mixture of lemon juice, salt and pepper. Place trout steaks on top and cover the edges of the fish with sliced ​​potatoes.
• Lightly salt the potatoes and add herbs and spices if desired. Fill the contents with thick sour cream and tightly seal the edges of the foil. We will cook the trout with potatoes in the oven at a temperature of 190 degrees, about 40-50 minutes. Rainbow trout is prepared in the same way.

If you like dishes with a golden brown crust, then after cooking the trout with potatoes, open the foil and sprinkle the dish with grated cheese. Turn up the heat a little higher and wait until the cheese melts and browns. You can try this delicious dish, it’s very tasty!

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.

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.

First of all, you need to clean the trout from scales, remove the fins, tail, head, gut it from the inside and rinse under running water. Cut it into small pieces 1.5-2 cm thick. Place in a cup, add salt and pepper, add lemon juice and mix with your hands.

You can cut the trout into fillet pieces, then it will be much more convenient to eat.

Now you need to turn on the oven at 180°C. Let it heat up while we peel the potatoes. Wash the potatoes, peel them and wash them again. Cut it into thin plastics. It is advisable that they be of the same thickness for uniform baking. I do this in my food processor's vegetable slicer. It turns out quickly and very neatly.

Season the chopped potatoes with salt and pepper, add a couple of tablespoons of vegetable oil and mix with your hands to evenly distribute the spices and seasonings.

Grease the baking tray in which we will bake our dish with vegetable oil. Place the potatoes and place in the preheated oven for 20 minutes.

While the potatoes are baking, chop the onion into not very thick rings or half rings and prepare the filling. To fill, beat eggs, add sour cream, a pinch of salt and pepper. Beat everything again. This can be done either with a mixer or with a spoon.

Remove the potatoes; they will not be fully cooked yet. Increase oven heating to 200°C. Spread the onion evenly over the potatoes.

Place fish pieces on top of the onion.

And now all this needs to be covered with sour cream and egg filling. The filling will saturate the potatoes and they will not be as dry as without it.

Place the pan back into the oven for 30-40 minutes. Be guided by the readiness of the potatoes.

While the fish is cooking, chop the greens and prepare a salad of fresh vegetables.

Trout baked with potatoes, topped with sour cream, and topped with fresh vegetables and herbs will not only be a wonderful lunch, but also a festive hot dish, even on the New Year's table.

Trout in the oven is a tender and aromatic dish that fits well into any festive feast. How to cook trout in the oven? Check out our recipes. Then decide how you want your trout to look. After all, this fish can be prepared in different ways: trout in foil in the oven, trout with potatoes in the oven, trout with vegetables in the oven, trout in cream in the oven. One thing to keep in mind is that trout meat comes in different colors. River and lake trout have white meat, marbled, rainbow and other species that live in spacious and fast waters have red meat. Rainbow trout in the oven turns out tender and piquant, river trout in the oven is more like other dietary types of fish.

Trout has tender, dietary, lean meat that has a beautiful structure and appetizing appearance. This allows you to cook it in sliced ​​form - trout steak in the oven turns out very attractive. However, whole trout in the oven retains more juice and valuable substances. Very tasty trout in the oven is obtained if pieces of meat are wrapped in foil along with spices and herbs. Trout baked in foil in the oven is now almost a key dish for many housewives. Or trout steak in foil in the oven, it preserves the juiciness and flavors of this wonderful fish, unlike cooking it open. You can cook trout in the oven in different ways. There is a recipe for this dish for every taste. In the recipes you will find many photographs of ready-made “trout in the oven” dishes. The photo will help you navigate the variety of options. So, trout in the oven - a recipe with photos for your attention on our website!

Try and experiment in the kitchen with this wonderful fish. Perhaps you will discover some new recipe for cooking trout, then we will be happy to publish it on our website. You will get a completely new trout in foil in the oven; we want to make the recipe available to other chefs. Or, trout steak in the oven - the recipe for this dish will certainly interest us. We remind you: we cooked the trout in foil in the oven, don’t forget to take a photo. Or, you got a great trout baked in the oven, the photo should certainly become the property of everyone interested in fish dishes.

We wish you that your signature dish will be trout baked in the oven, the recipe for which you came up with long and scrupulously. Share with other housewives. Let them make cooking trout in the oven according to your recipe their trump card in holiday cooking. Treat yourself and your loved ones to such a magnificent dish as “trout baked in the oven.” Get the recipe with photos of this dish on our website, or better yet, use your own. You probably already have them. Now you can consider yourself a trout specialist, now you can teach a novice housewife yourself, for example, how to cook trout in foil in the oven. Good luck to you in the kitchen and in life!

Some tips for preparing and cooking trout:

Defrost the fish in the refrigerator overnight on the bottom shelf;

After complete defrosting, it must be washed in cold water and cleaned of scales;

The fish must be dried with a paper towel;

Trout can be subjected to any type of heat treatment, baked, fried, boiled fish soup, etc., it is also suitable for dietary food;

White wines, olive oil, spices-herbs, garlic, lemon, mushrooms go well with trout;

Trout cooks quickly, so don’t leave it unattended in the oven.

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.