Having decided to bake trout in foil, get ready for the fact that you will not get a bright golden crust. Foil is used for a completely different purpose - thanks to this method of cooking, the fish turns out to be exceptionally tender and very bright in taste. To be honest, I didn't even expect it to be this much! I will share with you the secret of how easy it is to cook deliciously delicious trout baked in the oven in foil, a recipe with a photo so that you can easily reproduce it in your kitchen.

Rule one: do not make any cuts on the fish. Why? Because precious juice flows through them. It looks like a fish with lemon slices and bunches of herbs sticking out of it, perhaps more and spectacularly. But it loses in the taste of the one that was baked whole without any manipulation of the knife (except for gutting, of course).

You may ask how then salt, lemon, spices penetrate the meat. The answer is simple: they perfectly penetrate there through the skin. It has many small pores. Remember that they salt a fish without removing the skin and without making any cuts. And she's doing amazingly well.

Rule two: if you want to cause amazing exclamations from the guests, do a simple preparatory step, namely, let the trout soak in seasonings properly for at least 8 hours. That is, ideally, put it in the refrigerator overnight. Don't worry, nothing will happen to the fish. Seasonings play the role of preservatives. In the morning, you will be surprised how pleasant the fish soaked in spices smells. Some people eat it right like that, without heat treatment. But we now have other goals and objectives.

Rule three: the duration of baking trout in foil in the oven depends on the size of the fish. For 1 kg take 20 minutes of time. And add the time required for the oven to heat up to 210 degrees. That is, we multiply the weight of the trout by 20 minutes (for example, if the fish is 1.5 kg, like me, it will take 30 minutes to bake it) and add the warm-up time (my oven heats up in 10 minutes, so the total cooking time turned out to be 40 minutes ).

So, we summarize our knowledge in a short recipe.

Ingredients:

• trout weighing 1-1.5 kilograms
• 1 teaspoon salt
• ½ fresh lemon
• 1 teaspoon of sweet mustard (if there is no sweet, then add ¼ teaspoon of sugar to the mustard),
• Freshly ground pepper to taste

Trout recipe in foil step by step

If you don't have peppercorns in your grinder, be sure to get one when you buy fish. Freshly ground pepper magically affects the taste and aroma of fish (unlike already ground powder).

I will write three words about the choice of trout. It is easy to determine its freshness by its transparent eyes and pink gills. A stale fish has cloudy eyes and dark gills. If the fish is sold whole, ask the seller if they will gut it at the request of the buyers. Often such a service is provided in markets and shops, but for some reason there are no corresponding signs or announcements on the shelves.

Wash the fish well. If yours is not gutted, then cut the abdomen from the anal fin to the gills. Carefully remove the insides and dark films. Try not to damage the abdomen with a knife from the inside in order to preserve all the trout juices during baking. The scales from a trout are peeled off quite easily, even with an ordinary knife. But I don’t peel off the scales, because no one eats the skin anyway. She's too fat and rough. So here I get a direct saving of time and effort.

Then I salt the fish. I sprinkle with freshly ground pepper. And at the end I coat it with mustard. My mustard is German, sweet. You can use French grain. Or Dijon. The latter will need to be slightly sweetened by mixing with large quantity sugar (a quarter of a teaspoon is enough).

Why don't I use traditional Provencal herbs for fish? Because dried ones lose a lot in taste to fresh ones. And not everyone can buy fresh ones. (Personally, I have not been able to buy thyme anywhere for the third week already.) I wanted everyone to use this recipe. Therefore, we use only available seasonings.

Now we leave the fish in the container for the night. We put in the refrigerator. It is not necessary to cover. It is perfectly salted and soaked with lemon juice anyway. Mustard will give the fish not only flavor, but also make the meat softer.

For large fish, I use two sheets of foil about 20 cm longer than the pan. I lay them out on a baking sheet. I put the fish on top. And I calmly wrap the edges, without fear that the foil may not be enough and I will have to build some more incomprehensible figures on top.

It turns out this is a fish.

We put the trout in the oven for baking. Let me remind you that it took 40 minutes for a fish weighing 1.5 kilos. You will find all detailed instructions for determining the time for baking trout at the beginning of the article (in case you accidentally missed them).

Remove the cooked trout from the oven. Cool slightly so as not to burn yourself on the hot foil. Opening the fish, you will see that it does not differ much in appearance from the one that you put in the oven. No ruddy crust. But the aroma will tell you that her appearance is deceiving.

Decorate the fish with lemon slices (or lime, like mine), sprinkle with chopped herbs. Don't forget some curly salad. A couple of sprigs can give a mouth-watering look to any dish.

If you don’t have a suitable dish for a large oven-baked trout, you can serve the fish to the table directly in foil, on a tray. And then remove the skin from above, divide the pulp into portions and arrange it on plates. Take a sharp knife, as the skin of the fish is quite thick. Be sure to serve lemon, greens with the fish. And for connoisseurs, it’s just mega-tasty with mushroom gravy. The recipe can be viewed here.

Trout is a healthy and nutritious fish, a dish from which will be an excellent decoration for any holiday table. One of the most interesting and delicious cooking methods is baking with the addition of spices and seasonings. In the article, we will consider how to cook trout in the oven at home.

The article presents many recipes for baking trout for every taste - from simple to complex, with vegetables in homemade sauce (based on mayonnaise and cheese or cream), in its own juice with a crispy crust, etc.

Before you start cooking, learn about the calorie content of the dish and read some simple and healthy recommendations that will help you bake trout tasty and nutritious.

Calories in oven baked trout

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

Adding high-calorie foods is another story. The increase in calories 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.

1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush by resorting to a microwave oven or using the "water bath" method.
2. To get juicy, fragrant and tender fish, preliminary pickling is recommended, and I already told you how to pickle trout in another article.
3. In order for the fish to be covered with a firm golden crust, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream-based dressing and olive oil will make the steaks juicier and more tender.
5. A whole fish is cooked on average 30-40 minutes. Keeping trout for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
7. For decoration, a combination of sprigs of parsley and dill is suitable.

How to clean and gut a trout?

It is better to use a knife to remove scales. small size with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.

Classic roast recipe

Ingredients:

• Trout (loin) - 2 pieces,
• Lemon - 1 piece,
• Salt - 10 g,
• Olive oil - 10 g,
• Mixture of herbs - 5 g.

Cooking:

1. Thoroughly wash portioned fish steaks. Dry both sides with paper towels.
2. I roll in a plate with salt and a mixture of dried herbs (basil, rosemary).
3. I drizzle the trout with olive oil. I sprinkle with lemon juice. I send it to the refrigerator for 2-3 hours.
4. I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.
5. I put the baking dish with pieces of trout soaked in lemon juice and sprinkled with spices in a preheated oven. Cooking time - 15 minutes. Then I turn off the oven. I leave it to “reach” for 10-12 minutes.

Video recipe

I serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. Top with finely chopped herbs.

How to bake whole trout in the oven to be juicy

Ingredients:

• Trout carcass - 1 piece,
• Mixture of peppers - 1 teaspoon,
• Lemon - 1 piece,
• Butter - 50 g,
• Salt - 1 small spoon,
• Parsley and dill - 1 bunch each.

Cooking:

1. I remove the head, fins and scales. Carefully take out the insides. I wash several times. I let the excess water drain. I'm drying.
2. I rub the carcass with a mixture of peppers and salt. I pour lemon juice (squeeze from half of the fruit).
3. I put finely chopped greens inside. I leave to marinate for 20 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. Cut the remaining half of the lemon into thin slices.
5. I spread out a sheet of foil. I spread lemon slices (a few things). I put the marinated fish on top. I make the cuts carefully. I put in them a slice of lemon and a small piece of butter.
6. I wrap it in foil. I put it in the oven. The optimal cooking time is 30-35 minutes. According to the recipe, it turns out to cook juicy salmon or mackerel.

Useful advice. Use a knife to check for doneness.

Trout baked in the oven in foil

Portion recipe in pieces

Ingredients:

• Trout tenderloin - 400 g,
• Mustard - 2.5 tablespoons,
• Honey - 1 large spoon,
• Lemon juice - 2 tablespoons,
• Olive oil - 1 tablespoon,
• Yogurt - 125 g,
• Sour cream - 3 large spoons,
• Salt, ground black pepper, chili pepper - to taste,
• Greens - 1 bunch of dill.

Cooking:

Useful advice. 5 minutes before cooking, unfold the foil so that a delicious golden crust forms on the surface of the fish.

1. Wash the trout steaks thoroughly and pat dry.
2. I rub with two different peppers and salt. I sprinkle with lemon juice, coat on all sides with 2 tablespoons of mustard, previously mixed with honey.
3. I let the fish soak in the mixture for 15-20 minutes. After the specified time, I wrap the steaks in foil.
4. I turn on the oven. I set the temperature to 170-180 degrees. I cook 20-25 minutes.
5. While it’s cooking, I’ll start preparing a delicious sauce dressing. Finely chop the dill, beat together with sour cream and yogurt in a blender. I add 1 large spoonful of lemon juice to the resulting mixture, put half a tablespoon of mustard. Sprinkle black pepper and chili pepper to taste. I mix thoroughly.

Videos cooking

I serve hot and crispy trout with homemade sauce. As a side dish, boiled rice or fresh vegetable salad is suitable.

Whole trout with vegetables

Ingredients:

• Carcass of fish - 500 g,
• Tomato - 1 piece,
• Bulb - 1 piece,
• Bulgarian pepper - 1 piece,
• Greens (parsley and dill) - 2 branches each,
• Lemon - 1 piece,
• A set of seasonings and spices - to taste.

Cooking:

1. I clean the fish from scales. I remove the entrails and gills. I wash several times. I dry with towels.
2. I rub it inside and out with a mixture of salt and pepper (ground black). I pour lemon juice obtained from half the fruit. I leave to marinate for 20 minutes.
3. My vegetables. I cut peppers into circles, tomatoes into medium-sized cubes, and onions into half rings. Finely chop 1 sprig of parsley and dill. I save the rest of the greens to decorate the finished dish.
4. I line a refractory baking dish with foil. I spread half a lemon, cut into thin circles, on the bottom. I put the fish on top. I put chopped vegetables through the incision on my belly. I add my favorite spices to taste.
5. I wrap it in foil. I preheat the oven to 180 degrees. I set the form with trout and cook for 30 minutes.

Serve by making a beautiful decoration from sprigs of greenery.

Rainbow trout in foil with orange

Rainbow trout is also called Kamchatka salmon and rainbow trout. Unlike the stream, the rainbow has a longer body, a wide strip running along the sides. There are no red spots on the scales.

Ingredients:

• Rainbow trout - 3 pieces of 250 g,
• Lemon - half fruit
• Orange - 1 piece,
• Provencal herbs (dried) - 1 teaspoon,
• Parsley - 1 bunch,
• Dill - 1 bunch,
• Ground pepper, salt, olive oil - to taste.

Cooking:

1. I squeeze the lemon juice into a deep bowl. I add salt and a mixture of dry herbs. I pour olive oil. I mix.
2. I am preparing fish. I remove the insides, remove the scales. Wash thoroughly and let dry.
3. I rub the carcasses on all sides with a prepared mixture of dry herbs, lemon juice and olive oil. I close the top with a plate. I put it in the refrigerator for 60-90 minutes.
4. I turn on the oven. I set the temperature to 200 degrees.
5. My orange. Cut in half and cut into thin slices. I put particles of citrus fruit in the belly of the fish along with fresh herbs.
6. I wrap it in foil. I put it in the oven for 15-20 minutes.

Video recipe

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

Ingredients:

• Trout carcass - 600 g,
• Bulb - 1 piece,
• Prunes - 300 g,
• Dried apricots - 300 g,
• Raisins - 50 g,
• Lemon - 1 piece,
• Olive oil - 50 ml,
• Salt, pepper - to taste,
• Parsley stalks - for decoration.

Cooking:

1. I wash dried fruits several times. Then leave in warm water to soften for 15 minutes.
2. Finely chop half of the dried fruit. I transfer it to a plate.
3. Preparing fish for frying. I remove the extra external and internal parts. I wash, make an incision in the abdomen and rub with a mixture of salt and spices.
4. I put chopped dried fruits in the belly of river trout. Transfer to a baking sheet lined with foil. So that the fish “does not disperse” in the abdomen, I use toothpicks.
5. I turn on the oven at 200 degrees. I send the dish to bake for 30 minutes.
6. While the trout is cooking, I will make a simple but very tasty homemade dressing.
7. Finely chopped onion fried in olive oil. I add the remaining half of dried fruits (whole). Carcass, not forgetting to stir.

I serve the finished fish with fried dried fruits and onions. I decorate with thin slices of lemon and sprigs of greenery.

Trout in the oven in the sleeve quickly and tasty

Ingredients:

• Rainbow trout - 1 kg,
• Lemon - 1 piece,
• Butter - 2 large spoons,
• Sea salt - 1 small spoon
• Black pepper - 6 g,
• Olive oil - 10 ml,
• Fresh parsley - 2 bunches.

Cooking:

1. I remove the scales, fins, gills and entrails. After the preparatory procedures, thoroughly rinse in running water. Wipe with paper towels or paper towels.
2. In a small bowl, mix sea salt and pepper. I prefer ground black. Thoroughly coat the fish inside and out.
3. My lemon. I cut off 1/3 part and squeeze out the juice. I mix it with oil (olive) and rub the trout again. I leave to marinate for 15 minutes.
4. On the surface of the fish I make several cuts. I put chopped pieces of butter into the formed slots, a few pieces of lemon along with parsley.
5. I put the workpiece in the sleeve for baking. I tie it up and put it on a baking sheet. I send it to the oven preheated to 90-100 degrees.
6. I bake for 40 minutes. If you want to get a golden crust, cut the sleeve 5-7 minutes before the end of cooking the trout.

I spread it on a plate and decorate with greens.

Trout baked in the oven with cheese and mayonnaise

Ingredients:

• Trout steaks - 5 pieces,
• Hard cheese - 150 g,
• Mayonnaise - 100 g,
• Sour cream - 150 g,
• Lemon - 1 piece,
• Vegetable oil - for frying fish (greasing the mold),
• Salt, ground pepper - to taste,
• Greens - parsley and dill (2 sprigs each).

Cooking:

Useful advice. Add your favorite spices and seasonings (such as dry herb mix) if desired.

1. I take 5 ready fish steaks. Salt and pepper on different sides, sprinkle with juice obtained from half a lemon. I leave it for 5-10 minutes.
2. I mix mayonnaise and sour cream in a deep dish. I grate the cheese on a large grater. My greens under running water. Finely chop on a kitchen board.
3. I mix half of the grated cheese with mayonnaise and sour cream. I mix the rest of the hard cheese with chopped herbs in a separate bowl.
4. I fry the steaks in a heated frying pan with vegetable oil. Enough 1.5-2 minutes on each side.
5. I spread the lightly browned trout in a form previously greased with vegetable oil. For each piece I put a sauce dressing of cheese, mayonnaise and sour cream.
6. I preheat the oven by setting the temperature value to 200 degrees. I send it to bake for 6-8 minutes.
7. I take out the form, sprinkle on top with a “cap” of greens and cheese.
8. I put it back in the oven. Cook for about 15-20 minutes until golden brown.

How to cook trout steaks in the oven with cream

River trout goes well with onions, tomatoes and cheese and is perfect if you don't know what to cook for dinner. Delicate cream sauce is a nice addition to the dish.

Ingredients:

• River trout - 2-3 pieces,
• Fresh cream - 300 ml,
• Onions - 2-3 things,
• Tomatoes - 2 pieces,
• Cheese - 250 g,
• Salt, ground black pepper - to taste.

Cooking:

1. I carry out the necessary preparatory procedures with fish. I clean, remove excess parts, wash thoroughly in running water several times. I discuss. I rub with salt and spices. I leave it in the bowl for a few minutes.
2. I clean the onion and chop finely. I rub cheese (semi-hard variety) on a grater with a fine fraction. I thoroughly wash the tomatoes. I cut into thin rings.
3. I move the fish into a baking dish, pour cream, spread a layer of thin tomato rings, put onions and sprinkle cheese on top.
4. I turn on the oven at 180 degrees and bake for 25-35 minutes.

Bon Appetit!

What to cook from trout fillet in the oven?

Recipe with ginger, tomatoes and garlic

Ingredients:

• Fillet - 800 g,
• Grated ginger - half a tablespoon
• Onion - 1 small head,
• Garlic - 1 clove,
• Tomato - 1 piece,
• Soy sauce - 1 large spoon,
• Greens (parsley, basil, green onions, dill) - 1 bunch each,
• Lemon - 1 piece,
• Sunflower oil - for greasing the baking sheet,
• Salt, pepper - to taste.

Cooking:

Useful advice. Don't use too much salt as there is soy sauce in the recipe.

1. I also clean my vegetables. I cut the garlic into thin pieces. I cut the onion into half rings of small thickness. Chop the tomato into small cubes. Shredding greens. I grate the zest of the lemon.
2. I grease a baking sheet with sunflower oil and lay the fillet. Drizzle soy sauce on top. Sprinkle lightly with lemon juice. I add salt and pepper.
3. I spread ginger, chopped garlic, grated lemon zest on a baking sheet. I lay out half rings of onions and tomatoes. I add a mixture of finely chopped greens on top.
4. I preheat the oven to 200 degrees. I set up a baking sheet with fish. Drizzle fillets with olive oil before baking. Cooking time - 20 minutes.

Serve with a light side dish (such as fresh vegetables).

Recipe with potatoes and cheese

A very tasty and satisfying meal. The combination of baked potatoes with tender trout in cream will not leave guests indifferent.

Ingredients:

• Trout steaks - 600 g,
• Potatoes - 700 g,
• Cheese - 200 g,
• Cream - 250 g,
• Garlic - 2 cloves,
• Butter - half a tablespoon,
• Vegetable oil - 1 teaspoon,
• Salt, oregano, ground black pepper - to taste,
• Greens - for decoration.

Cooking:

1. My potatoes, peel and cut into thin slices. I cut the fillet into portioned slices.
2. I grate cheese. I press the garlic through a special press.
3. I add a little vegetable oil to the baking dish. Substitute olive oil for vegetable oil if desired.
4. I mix the melted butter with chopped garlic. I add salt and a little pepper.
5. I spread a layer of potato circles. Brush the potatoes with a mixture of butter and garlic. Then I lay out the fish. I sprinkle cheese on top.
6. I add oregano, salt and pepper to the cream. Pour the sauce over the ingredients on the baking sheet.
7. I put it in an oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

You can bake trout at home in many ways with the addition of various ingredients, spices and homemade sauces. Try interesting food combinations, experiment with sauce dressings and find the most preferred recipe for cooking salmon family fish, which your family and friends will certainly be delighted with. Good luck!

Trout is quite expensive, but it fully justifies itself with undoubted benefits and excellent taste. Whole trout baked in the oven looks especially appetizing and festive. In addition, this dish is so easy to prepare that even a novice cook can cope with this task.

Cooking features

It’s not easy to spoil a trout when baking it in the oven, but it’s still possible if you don’t know a few important rules.

• Trout should be thawed slowly, this can only be done in natural conditions. It is best to first leave it for several hours in the refrigerator, then take it out and leave it to completely thaw at room temperature. It is impossible to defrost fish in water or a microwave, since in the first case, when baked, it turns out to be dry, in the second case - loose.

Some of the subtleties of roasting a whole trout in the oven may depend on the specific recipe.

Trout baked in the oven with lemon and parsley

• trout (carcass) - 1.5 kg;
• lemon - 1 pc.;
• olive oil - 40 ml;
• parsley - 50 g;
• salt, pepper - to taste.

• Wash the carcass, dry with a kitchen towel.
• Rub the salt mixture on the ground black pepper inside and out.
• Mix a spoonful of oil with juice squeezed from half a previously washed lemon. Spread the mixture on all sides of the fish. Leave to soak in it for 15 minutes.
• Fold a sheet of foil in half and place it on a baking sheet. Brush with remaining oil.
• Wash the parsley, put the sprigs, without cutting, inside the carcass.
• Place the trout carcass on a baking sheet. Make cuts on top.
• Cut half a lemon into halves of circles, insert them into the slots on the carcass.
• Cover the top with another sheet of foil, fasten the edges so that the juice does not leak out.
• Turn on the oven and, when it warms up to 200 degrees, put a baking sheet with fish in it.
• After 25 minutes, remove the baking sheet, remove the top layer of foil and return the baking sheet to the oven. Bake for 10 more minutes.

Before serving, trout cooked according to this recipe is best garnished with fresh herbs and lemon slices.

Trout baked whole in sour cream

• trout (carcass) - 1.5 kg;
• onion - 100 g;
• butter - 40 g;
• olive oil - 20 ml;
• lemon - 1 pc.;
• sour cream - 50 ml;
• seasoning for fish with salt - to taste;
• pitted olives - 3-4 pcs.

• Grate the prepared trout carcass with seasoning for fish.
• Wash the lemon, cut into thin slices. Place half of the circles inside the fish.
• Cut the butter into thin slices and put it in the belly too.
• Make a few transverse cuts on the carcass and place it on a sheet of foil folded in half and greased with olive oil.
• Cut the peeled onion into thin rings or half rings.
• Lubricate the fish with sour cream, put onion rings on it.
• Wrap in foil, put on a baking sheet and send to an oven preheated to 200 degrees.
• After 25 minutes, remove the fish, unfold the foil, move the onion rings from the center closer to the edges. Return the fish to the oven and bake for another 10 minutes.

Before serving, put the remaining slices of lemon on top of the fish, on them - halves of the olives.

Trout baked whole with vegetables and cheese

• trout - 1 kg;
• lemon - 1 pc.;
• onions - 100 g;
• grated ginger - 10 g;
• garlic - 1 clove;
• tomato - 150 g;
• soy sauce - 20 ml;
• greens (to taste) - 50 g;
• olive oil - 40 ml;
• sour cream or mayonnaise - 50 ml;
• cheese - 100 g;
• salt, pepper - to taste.

• Wash the lemon, dry it, grate the zest from half of it, squeeze the lemon juice from half of the lemon into a separate bowl.
• Mix lemon juice with pepper, soy sauce and a tablespoon of olive oil. Rub the prepared trout carcass with this mixture and leave it to marinate for 20 minutes.
• Finely chop the garlic, grate the ginger, chop the herbs. Mix it all with lemon zest.
• Grease the mold with the remaining oil. Sprinkle the fish inside and out with the spice mixture and place it in the dish.
• Thinly cut the tomatoes into circles, put them on the fish.
• Cut the onion into half rings, sprinkle the dish with them.
• Lubricate with sour cream or mayonnaise.
• Put in an oven preheated to 220 degrees and bake for 20 minutes.
• Sprinkle with grated cheese and continue baking for another 10 minutes.

Such a dish does not need decoration - it looks delicious on its own.

Whole trout baked in the oven is a gourmet dish worthy of a festive feast. At the same time, it is not so difficult to cook it.