Oven-Roasted Trout
Quick Recipes Simple Recipes Fish and Seafood Meat Dishes
My favorite method for cooking trout at home. It's on the table in 15 minutes! With this method I can enjoy crispy, flavorful skin and soft, perfectly cooked meat (neither too moist nor too dry) well-infused with lemon and parsley. They're great just with lemon and a fresh salad, with polenta and garlic mayonnaise / garlic sauce or with boiled potatoes and parsley sauce.
Ingredients
2 medium trout
1/2 bunch parsley
1 lemon
2 tablespoons oil
sea salt, black pepper
Servings: 2
How to prepare oven-roasted trout
- Clean the trout. I cut off the head and tail just to fit them in my non-stick pan, but if you have a large pan that accommodates them, you can leave them whole. Dry them well with paper towels, then sprinkle with sea salt and freshly ground black pepper everywhere, including inside.
- Cut the lemon in half lengthwise. Cut one half into thin slices (half-rounds). Insert the slices into the fish (about 3-4 pieces per trout). Then insert the whole parsley sprigs.
- Brush each trout with 1 tablespoon of oil.
- Preheat the oven to 200°C (400°F).
- On the stovetop, heat a non-stick pan (without adding oil). Place the trout in it. Cook on the first side until nicely browned (about 3.5 minutes).
- Carefully flip the trout (the side that was down is very soft, breaks easily) and cook for 1 more minute.
- Place the pan with the trout in the preheated oven and bake for 10 minutes. Serve with the remaining lemon cut in half lengthwise.
* if you don't have an oven-safe pan, when you preheat the oven, put an oven-safe dish inside; after the trout are browned, transfer them to that dish for baking
Trout stuffed with lemon and parsley
Cooking the trout on the first side
Flip it over
After 10 minutes in the oven
