15 recipes for trout in the oven that will delight your guests

Trout in foil

Like most other recipes, this one is suitable for both whole and cut fish.

You will need:
500 g trout, 1 onion, 4 tbsp.
olive oil, 3 lemon slices, 1 bunch of dill, paprika, salt, pepper. Preparation:

Clean, rinse and dry the trout, and rub it with spices on all sides. Mix the oil with finely chopped dill and place a spoonful of the mixture on foil.

Place chopped onions on top, then fish, lemon slices on top, and drizzle with the remaining oil. Wrap the foil and bake the trout for 25 minutes in the oven at 180 degrees.

River trout in the oven

A delicious, quick and easy recipe for the whole family.

You will need:
800 g trout, 1 onion, 1 tomato, 1 pepper, 1 lemon, 1 bunch of herbs, spices.
Preparation:

Clean the fish, rub with spices, sprinkle with lemon juice and leave for 20 minutes. Cut all the vegetables into small cubes and finely chop the greens. Place the trout on foil and stuff it with vegetables and herbs. Wrap well and bake for half an hour at 180 degrees.

Trout in the sleeve

Baked fish in the sleeve turns out even more tender and juicy.

You will need:
500 g trout, 1 tbsp.
olive oil, garlic, spices, 2 tbsp. soy sauce. Preparation:

Mix soy sauce with olive oil, spices and crushed garlic, and marinate the trout for 20 minutes. Place the fish in the sleeve and bake for another 20 minutes at 200-220 degrees.

Trout steaks baked in egg

trout steaks – 1 kg;
cheese – 100 g;
chicken eggs – 4 pcs.;
mayonnaise – 100 ml;
vegetable oil – 10 ml;
salt, pepper - to taste.

Grease a baking dish with oil and place the prepared trout steaks in it.
Beat the eggs, add mayonnaise to them, stir well.
Finely grate the cheese and add it to the egg-mayonnaise mixture. Whisk everything together.
Pour the resulting mixture over the steaks.
Place the pan with trout for 20 minutes in an oven preheated to 220 degrees.

This dish can be served with or without a side dish.

Trout on the grill

If you have a grill mode in your oven, feel free to choose this recipe!

You will need:
2 trout, 1 lemon, 4 cloves of garlic, 2 tbsp.
olive oil, rosemary, spices. Preparation:

Clean the fish and rub with spices on all sides. Place garlic and lemon slices in the belly. Mix the juice of the remaining lemon with butter and finely chopped rosemary, pour over the trout and bake on a wire rack at 200 degrees until golden brown.

12 recipes for delicious trout steaks in the oven

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Oven-baked trout

from the LJ blog dunduk_culinar

A friend I knew brought a couple of kilograms of Sevan trout. I will describe how to cook trout on a wire rack in the oven, so to speak, a la grill.

Gut the trout, but you don’t have to remove the scales - it will bake just fine, since it’s tender.

Now we cut each trout with a knife crosswise on both sides - this will allow the meat to better absorb the marinade.

Place the cut trout in a suitable bowl and generously, not forgetting the torn belly, rub each fish with salt and freshly ground, of course, black pepper

Now, using a food processor, blender or meat grinder, grind two medium onions, one lime or lemon and a clove of garlic to smithereens. Season the mush formed from onion, lime and garlic with two or three tablespoons of good cognac or brandy. Good luck, I emphasize, because this is very important!

Now, we transfer the mixture seasoned with cognac onto the trout and, as in the case of salt and pepper, generously rub the fish with this mixture on all sides, throwing the mixture into the belly. Then cover the prepared fish tightly with a suitable lid or foil and leave to marinate for at least 30 minutes.

We will bake the trout on a wire rack in the oven, but so that, on the one hand, the fish does not stick to the wire rack, on the other, so that the oven does not smoke from fat and juice dripping from the fish, on the third, so that the fish remains juicy, and on the fourth - so that at the same time we have a good base for the sauce. That is, along with the grill on which the fish will be placed, a baking sheet filled with hot water will also go into the oven.

Before placing the marinated trout on the grill, lightly grease each fish, or rather the side that will lie on the grill, with good vegetable oil.

We will place a small piece of butter on the cuts in the carcass of each trout facing us, since the fish works great with such butter, and we will pour the remaining marinade onto a baking sheet with water, which is already ready for work and defense...

...push the grill with the trouts into the upper part of the oven, preheated to 170 degrees, and the baking sheet with water and marinade into the lower part. In my oven, the fish reached perfect condition - that is, it was well browned - in about 30 minutes, while, of course, the evaporating moisture and pieces of butter did not allow it to dry out. This is when you can turn off the oven, open the door slightly so that the fish comes to its senses slightly, and pour the contents of the baking sheet into the frying pan, add 50 grams of butter and evaporate the remaining moisture, correcting the excess acid with a pinch of granulated sugar. Then pour in another 50-70 grams of that same good cognac or brandy and set it on fire to remove the alcohol. The excellent fish sauce is ready, one might say.

Bon appetit!

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Trout with herbs and lemon

Try different combinations of greens to suit your taste!

You will need:
1 trout, 0.5 lemon, 1 tbsp.
vegetable oil, 0.5 bunch of basil and cilantro, thyme, spices. Preparation:

Clean the trout and rub with spices inside and out. Grease it with oil and lemon juice, make cuts on the sides, and insert lemon slices there. Coarsely chop the greens and stuff the belly of the fish. Wrap the trout in foil and bake for 30-35 minutes at 180 degrees.

With greens

Housewives take note of one more recipe. You can grill trout with herbs. To do this, the belly of the prepared carcass needs to be stuffed with coarsely chopped fresh herbs, 3 thin slices of lemon and a finely chopped clove of garlic should be placed there. Rub the top of the carcass with any suitable spices and salt and leave to “rest” for a couple of hours.

Afterwards, grease the fish with sunflower oil, wrap it in foil and place it on the grill grate. In 25-30 minutes the dish is ready!

Now you know how to cook a trout carcass or steak on the grill. Bon appetit!

Grilled trout is an ideal dish in all respects, which can be served with sliced vegetables or salad, with a suitable side dish of rice or potatoes, and, if desired, simply complemented with sauce. The nobility of the taste of such ruddy fish motivates you to cook it not only on weekdays, but also on holidays on special occasions or in nature.

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Trout in soy marinade

Soy sauce is the most versatile and win-win marinade for fish.

You will need:
300 g trout, 1 tsp.
honey, 50 ml soy sauce, 1 tbsp. lemon juice, 1 tbsp. olive oil, spices, thyme. Preparation:

Clean the trout and rub it with spices. Mix all the ingredients for the marinade, coat the trout and leave for 20 minutes. Place it with the remaining marinade in a mold, put thyme on top and bake in the oven for 25-30 minutes at 180 degrees.

How to cook trout on the grill?

When planning to cook trout on the grill, recipes and tips for their execution will be the best help and the basis for obtaining an excellent result.

The quality of the fish used should not be in doubt. Products that have been repeatedly frozen should not be used for grilling. Ideally, chilled trout steaks or fillets are used.
When grilling whole carcasses, choose small specimens or prepare the dish in foil, turning often.
The nobility of this type of fish does not require the use of multi-component marinades. They use a minimal set of components that can only highlight the advantages of the product and harmoniously highlight its perfect taste.

How to marinate trout for grilling?

By choosing the right marinade for grilled trout, you will be able to appreciate the exquisite properties of the base product, give it a light piquant flavor and preserve its juiciness.

The most laconic and simple marinade for trout is a mixture of salt, pepper and vegetable oil.
For those who cannot imagine cooking any fish without lemon, fish slices or whole small carcasses are marinated with the addition of lemon juice, which is combined with vegetable oil, salt, pepper mixture and dill sprigs.
A trivial set of salt and pepper can be supplemented with Provencal or Italian herbs, combine the mixture not only with vegetable oil, but also add a little soy sauce or wine vinegar, mustard or mayonnaise.
Adding honey, cane or regular sugar to the marinade will give pleasant sweet notes to the finished dish and an additional rich caramelized blush.

Trout on a grill pan

Fried trout steak on a grill pan is a quick, universal solution for an everyday or holiday menu. The triviality of the recipe provides an opportunity to use it not only for experienced cooks, but also for novice cooks. If you don’t have time for marinating, you can immediately begin heat treatment, pre-flavoring the product with seasonings.

trout steaks – 4 pcs.;
olive oil – 2 tbsp. spoons;
lemon – 0.5 pcs.;
Provencal herbs – 0.5 teaspoon;
salt and ground pepper.

The fish steaks are rubbed with salt and pepper and sprinkled with herbs.
Mix the oil with lemon juice, pour the mixture over the fish, rub in a little and leave for 1.5 hours.
Heat up the grill pan and pat the pieces of fish dry with a paper towel.
Grill the trout for 3-5 minutes on each side, depending on the thickness of the pieces.

Grilled trout in the oven

If the functionality of the oven allows you to cook grilled foods in it, then the following recipe is what you need for home cooking. It is important to coat the grill or the surface of the fish slices well with olive or sunflower oil, and before frying the trout on the grill, heat the device and the grill to maximum temperature.

trout steaks – 6 pcs.;
vegetable oil – 4 tbsp. spoons;
lemon – 0.5 pcs.;
soy sauce – 2 teaspoons;
coriander – 0.5 teaspoon;
salt and ground pepper.

Mix salt, pepper and coriander and rub the fish slices with it.
Pour the pieces with a mixture of oil, lemon and soy sauce, and rub them with your hands.
Fry trout steaks in a grill oven at 250 degrees for 5 minutes on each side.

Grilled trout on charcoal

Grilled trout over charcoal is incomparable in all respects. You can fry the fish on a grill over an open fire or by first wrapping the slices in foil envelopes. In the latter case, the dish is not only tasty, but also dietary, while retaining all the juices inside the fish.

trout – 2 pcs.;
vegetable oil – 6 tbsp. spoon;
lemon – 1 pc.;
garlic – 3 cloves;
onions – 1-2 pcs.;
salt and ground pepper.

The fish is cleaned, gutted, gills removed, and rinsed.
Chop the onion and garlic, mix with oil, lemon juice, salt and pepper, and marinate the trout carcass in the mixture.
Grill trout in foil or over open fire over coals until golden brown and cooked through, turning often and basting with remaining marinade.

Grilled trout with vegetables

Grilled trout with vegetables is a tasty, self-sufficient, balanced dish that does not require any additions. The ingredients are only sprinkled with lemon juice when ready, olive oil if desired, and served on a common dish in the form of a nutritious, appetizing snack, hot, warm or cooled.

trout fillet – 350 g;
zucchini – 1 pc.;
sweet pepper – 1 pc.;
celery root – 100 g;
onion – 0.5 pcs.;
carrots – 1 pc.;
vegetable oil – 3 tbsp. spoons;
lemon juice – 2-3 tbsp. spoons;
garlic – 1-2 cloves;
salt, thyme, pepper, sesame.

Trout fillet is cut into cubes.
Mix oil, lemon juice with garlic, salt, pepper, thyme.
Add half of the marinade to the fish and leave for 15 minutes.
All vegetables are cut into slices and grilled.
The trout fillet is grilled and then mixed with vegetables.
Pour the marinade over the dish and sprinkle with sesame seeds.

Microwave-grilled trout

Grilling trout is easily done in a microwave oven, which is equipped with the necessary function and mode. It is important not to overdry the product, so check the result and degree of readiness of the dish every minute. Depending on the power of the appliance, cooking time can vary significantly.

trout – 300 g;
vegetable oil – 2-3 tbsp. spoons;
soy sauce – 2 teaspoons;
salt, pepper, dry herbs.

The trout is cut into slices and rubbed with a mixture of salt, pepper and herbs.
Mix oil and soy sauce and soak the fish in the marinade for an hour.
Place the pieces on the grill and cook the trout in the “Grill” mode for 10-15 minutes on one side and another 5 on the other.

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Whole grilled trout

You can grill small trout whole, after marinating the carcasses with the addition of lemon juice, seasonings and fresh herbs. Dill is in perfect harmony with fish, but you can use parsley and cilantro, placing fragrant sprigs inside the belly along with slices of chopped citrus.

trout – 2 pcs.;
lemon – 1 pc.;
dill – 1 bunch;
garlic – 2 cloves;
vegetable oil – 2-3 tbsp. spoons;
salt, pepper, thyme.

The prepared fish are rubbed with salt, pepper, thyme and butter.
Place lemon slices, chopped garlic and dill sprigs inside.
Allow the fish to marinate in the refrigerator for 1.5 hours.
The whole trout is grilled, turning often, and then served with vegetables or a light salad.

Grilled rainbow trout

Cooked rainbow trout on a grill pan is an exquisite dish that will be appreciated even by picky gourmets. Along with the grilled fish, it is preferable to fry slices of fresh pineapple, which will become an original, unusual, but very successful accompaniment to the ruddy carcasses.

rainbow trout – 2 pcs.;
lime and lemon – 0.5 pcs.;
tomatoes – 2 pcs.;
rosemary – 2 sprigs;
vegetable oil – 2-3 tbsp. spoons;
pineapple – ¼ piece;
salt, pepper, Provençal herbs.

Rub the gutted fish with a mixture of salt, pepper and Provençal herbs and leave for an hour.
Rosemary and a mug of lemon and lime are placed inside.
The fish is grilled on both sides and then chopped tomatoes, lime, lemon and pineapple are browned.
Serve fish and fruit accompaniment on a common platter.

Grilled river trout

Grilled river trout turns out to be incomparable if you marinate it and cook it taking into account the following recommendations. Ideally, this recipe is used for frying over smoldering coals on a grill, which will bring out the best taste of such fish. You can baste the carcasses during cooking with leftover marinade or white wine.

river trout – 2 pcs.;
lemon – 1 pc.;
dill – 4 sprigs;
vegetable oil – 4 tbsp. spoons;
dry white wine – 100 ml;
soy sauce – 1.5 tbsp. spoons;
salt pepper.

Mix 2 tablespoons of oil and soy sauce, soak the fish carcasses, previously rubbed with a mixture of salt and pepper, in the marinade.
After 1 hour, fill the belly with sliced lemon and dill.
The trout is fried on a home grill on a grill, pouring a mixture of butter and white wine in the process.

Grilled trout is one of those dishes that will not leave anyone indifferent.

Cooking fish over an open fire is a real art that is worth learning, and for this you will need to delve into the secrets of culinary experts and learn a little more about the process.

Trout in honey-mustard marinade

For those who prefer a subtle spicy sweetness!

You will need:
700 g trout, 50 g butter, 1 tbsp.
honey, 1 tbsp. grainy mustard, 2 tbsp. soy sauce, spices. Preparation:

Melt the butter, add the remaining ingredients for the marinade, and warm it up slightly. Rub the cleaned fish with spices, place in a mold and pour this sauce over it. Bake in the oven for about 15-20 minutes at 220 degrees.

Trout in white wine

And if you have dry lemongrass, it will be a real delicacy!

You will need:
1 kg of trout, 2 bay leaves, 600 ml of dry white wine, salt, pepper, rosemary.
Preparation:

Cut the trout into portions, rub with spices and place in a mold. Place rosemary and bay leaves on top, pour white wine over everything and bake under foil or in a sleeve for 25 minutes at 180 degrees.

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How to bake trout steak in foil

Trout steaks prepared according to this recipe have an amazing taste and magnificent appearance. They are incredibly easy to prepare. The main thing is to buy fresh fish, select additional ingredients and feel free to start creating a culinary masterpiece in your kitchen!

Required components:

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

Cooking:

Clean the trout, cut into pieces, then wash and dry.
Finely chop the garlic cloves with a knife and place in a bowl.
Pour lemon juice over the garlic, add salt, soy sauce, favorite seasonings, honey and stir.
Place the trout steaks in a deep plate, pour over the prepared marinade and leave for an hour. During this time, it is necessary to periodically turn the fish over.
Cover the pan with foil, grease with vegetable fat and place the prepared trout in it.
Cover the meat pieces with another sheet of foil, then secure it to the edges of the dish.
Heat the oven to 220 degrees, then place the form with steaks into it.
After a quarter of an hour, remove the top layer of shiny paper and fry for another ten minutes.

Place the finished fish on a large dish and cover with chopped dill. Juicy steaks with a brown crust and delicate taste will diversify your everyday diet and will look impressive on a banquet table.

Spicy trout in the oven

A very original way to prepare spicy trout.

You will need:
1 trout, 1 onion, 2 tbsp.
soy sauce, 1 tsp. honey, 1 tsp. apple cider vinegar, 1 tsp. mustard, 2 tsp. ginger, chili, spices. Preparation:

Finely chop the onion and mix with all the other ingredients, including spices. Add chopped chili and grated ginger there, and marinate the trout in the refrigerator for half an hour. And then wrap the fish with the remaining marinade in foil and bake for 25-30 minutes at 200 degrees.

Baked trout in tomato

Especially for lovers of classic tomato sauces!

You will need:
2 trout, 0.5 lemon, spices, 2 cloves of garlic, herbs, 1 tbsp.
tomato paste, 100 ml water, 1 tbsp. olive oil, basil and oregano. Preparation:

Clean the fish, make cuts on the sides, rub it with spices and sprinkle with lemon juice. Cut the garlic into slices and lightly fry with oil, spices and herbs. Add tomato paste and water and simmer the sauce for 5-7 minutes. Place the trout in a mold, pour in the tomato and bake for 35 minutes at 180 degrees.

Trout with cabbage in the oven

If you take sauerkraut, then it is better not to use tomato paste.

You will need:
400 g trout, 400 g cabbage, 100 g onion, 20 g tomato paste, 30 ml vegetable oil, spices.
Preparation:

Chop the cabbage, pour boiling water over it and leave for 15 minutes. Clean and cut the trout, cut into portions and mix them with spices. Separately, chop the onion and lightly fry until soft, and then add cabbage to it and simmer.

When the cabbage also becomes soft, add tomato paste, stir, simmer for another 5 minutes, and place half of the vegetables in the mold. Place trout pieces on top and the remaining vegetables on top. Bake for about half an hour in the oven at 180 degrees.

Trout with potatoes in the oven

Be sure to add rosemary or thyme for flavor.

You will need:
1 trout, 4 potatoes, 2 cloves of garlic, 2 tbsp.
olive oil, spices, 1 yolk, 1 tbsp. mustard, 1 tbsp. butter, 1 tbsp. lemon juice. Preparation:

Clean the trout and rub it with olive oil, garlic and spices. Melt the butter and mix with the yolk, lemon juice and mustard until smooth. Cut the potatoes into slices, put them in a mold, put the fish on it and pour the sauce over it. Bake for 30 minutes at 200 degrees.

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Trout with mushrooms in the oven

Fish with mushrooms becomes even more flavorful!

You will need:
1 trout, 400 g mushrooms, 1 onion, 2 tbsp.
butter, 50 g cheese, spices. Preparation:

Clean the trout, rub it with spices and place in the pan. Fry the chopped mushrooms with onions in butter and place on the fish. Sprinkle everything with grated cheese on top and bake for 25 minutes at 200 degrees.

Trout in foil, whole in the oven

Fish baked in this way turns out to be appetizing and nutritious; moreover, it retains many valuable vitamins that disappear during other types of heat treatment. A chilled medium-sized carcass is better suited for the dish, and if frozen trout is used, it should be allowed to thaw at room temperature.

Required components:

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

Cooking:

Clean the trout carcass from scales, gut it, then wash it thoroughly and dry it with a paper towel. Then rub the fish with salt, sprinkle with spices and leave for twenty minutes.
Wash the lemon with clean water and cut into 5 mm thick slices. Place half of the citrus slices inside the belly of the fish, and leave the rest for decoration.
Cut the butter into small cubes and put it inside too. Then secure the edges of the belly with toothpicks so that the filling does not leak out.
Now, using a knife, make several transverse cuts on the body of the fish for better penetration of salt and seasonings.
Cover a baking sheet with two layers of foil, grease with olive oil and place the trout on it.
Peel the onion, chop it into rings and place on the fish.
Cover the prepared carcass with the free edges of foil, place in a hot oven and cook for thirty minutes at 195 degrees.
After this, take out 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 trout baked in the oven is ready. All that remains is to transfer it to a tray, garnish with olives, lemon slices, sprinkle with chopped herbs and serve.

Trout with rice in the oven

A wonderful recipe to cook trout with a side dish in portions.

You will need:
1 trout, 120 g rice, 1 carrot, 1 lemon, 1 tomato, spices, vegetable oil.
Preparation:

Boil the rice until half cooked, grate the carrots and lightly fry. Cut the trout into pieces and rub it with oil and spices. Place rice on sheets of foil, a piece of fish on top, and then lemon and tomato slices. Wrap everything in envelopes and bake for 25 minutes at 190 degrees.

Cooking features

Trout is more delicate than other types of fish and tends to fall apart if cooked sloppily. However, with the right approach it is not too difficult to keep the pieces together.

The first secret is to make sure the grill surface is clean. Food sticks to dirt, not hot metal. You can use a special grill grate with an additional plate that will hold the fish.

Another secret to cooking perfect trout is to fry it quickly.

Be sure to check that the fish is at room temperature before grilling. This will allow it to cook evenly. One of the biggest mistakes new cooks make is putting frozen trout on the grill. This results in charred skin and raw meat inside where it meets the spine.

You will need to lubricate the grill with oil, this is the only way the fish will not stick to it. Even if foil is used, it is also lubricated. In general, special attention should be paid to the grill, which should be clean and there should be no old food residues on the rods.

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Before placing the trout, the grill should warm up well, and only when the temperature reaches 200°C can you turn down the heat and place the fish on the grill. Each side is fried only once. Depending on the size of the trout, each side takes from two to five minutes.

The dish is ready when it can be easily removed from the grill with a metal spatula. Both sides should be covered with a golden crust.

Trout with vegetables in the oven

You can take any frozen vegetable mixture.

You will need:
500 g trout, 1 tomato, 2 peppers, 1 zucchini, 150 g cauliflower, 1 handful of corn, 1 onion, 3 tbsp.
olive oil, garlic, spices, 1 tsp. honey, 4 tbsp. soy sauce, 2 tbsp. lemon juice. Preparation:

Mix oil, soy sauce, lemon juice, honey, spices and chopped garlic, and marinate the trout for half an hour. Chop all the vegetables as desired, put everything in a sleeve or mold, and bake for 30 minutes at 180 degrees.

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With grilled vegetables

A recipe for grilled trout with delicious vegetables is a delicious, complete dish that does not require any additional side dishes. You can use absolutely any vegetables that are on hand - zucchini, sweet peppers, zucchini, cauliflower, tomatoes.

Products:

Grilled fish in foil

trout fillet – 1.4 kg;
carrots – 4 pcs;
onions – 4 pcs;
zucchini – 4 pcs;
garlic cloves – 8-10 pcs;
bell pepper – 3-4 pcs;
celery – 400 g;
olive or sunflower oil – 9-10 tbsp. l;
lemon juice – 200 ml;
thyme, rosemary sprigs, sesame and other spices.

To prepare juicy and delicious trout fillet, you need to cut it into cubes the size of a matchbox. A marinade is made separately from vegetable oil, citrus juice, garlic cloves and spices. Pour half of the prepared sauce over the fish and leave it for 23-25 minutes.

For uniform roasting, it is better to take medium-sized carcasses - 500-600 g

Vegetables should be washed under running water, cut into cubes and grilled until golden brown. Next, the trout is fried and mixed with assorted vegetables. Before tasting, pour the remaining marinade over the fish and, if desired, sprinkle with sesame seeds or chopped dill.

Lemon can be replaced with orange, lime or other citrus fruits