Baked Rainbow Trout
Ingredients : • Trout • Celery (diced) • Onion (diced) • Green Pepper (diced) • Garlic (minced) • 1 can Italian Stewed Tomatoes
Bone fish and place into a non-reactive pan or dish. Cover fish with sautzed onions, celery, green pepper, garlic and a can of Italian Stewed Tomatoes. Place in a 350-degree oven and cook for 15 minutes.
Ingredients: • trout, whole or filleted • garlic cloves • salt and freshly-ground black pepper • extra virgin olive oil • fresh herbs including parsley, basil, thyme, oregano, rosemary, marjoram • lemons
Place the trout or fillets onto a large enough piece of foil to wrap in. Brush the foil with some virgin olive oil and brush the fish with some oil too. Season it with some salt and black pepper. Finely chop the herbs with the garlic to make a herb/garlic pesto and sprinkle over the trout to cover completely. Or, if using whole trout, stuff into the cavity. Lay a few thin slices of lemon over the top and wrap the foil tightly. Place in a baking dish and bake in the oven until done...this depends on the size of the fish so I don't know how long....it could take around 20 minutes or so on average. When cooked, remove from the foil, remove the lemon slices and drizzle some more olive oil over the top if you wish and serve with wedges of lemon.
Ingredients: • 3/4 cup Vigo Italian Style Bread Crumbs or regular bread crumbs • 2 tablespoons garlic powder • 1/2 cup grated Romano Cheese • 1/3 cup lemon juice (or more as needed) • 4 tablespoons fresh chopped parsley • 4 Lake Trout Fillets (about 8 ounces each), rinsed, patted dry • Parchment paper
Preheat the oven to 375 degrees. In a large bowl, combine the bread crumbs, garlic powder, Romano cheese and enough lemon juice to form a paste. Tear off a piece of parchment paper large enough for the trout to be enclosed loosely. Place a fillet on the parchment paper. Spread the paste evenly on top of the fillet. Sprinkle with 1 tablespoon of parsley. Fold the parchment to enclose the trout loosely. Tuck ends underneath, creating a sealed pocket. Repeat with remaining fillets. Place on a baking sheet and bake 10 to 12 minutes or until the center of the fish is opaque. Serve in the parchment pocket.