Wash and clean trout thoroughly, scraping skin with a
inches longer than the trout) in half lengthwise. Place 1
br>Uncover rice and place trout on top. Season to taste
To cook trout, wash and dry the fish
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
Set oven to 350*.
Place Trout in greased baking dish.
Mix remaining ingredients, leaving out Paprika.
Layer sauce on trout.
Sprinkle with Paprika.
Cook for 20-25 minutes.
If you don't know how to Butterfly the Trout, there are some great tutorials on YouTube.
Rinse trout under cool water and pat dry.
Season with salt and pepper.
Combine garlic powder, bread crumbs and cheese in a bowl and mix well.
Dip trout in egg white, then in crumb mixture, coating well.
Loosely wrap each trout in plastic wrap or wax paper
and place in large microwave dish.
Cook on High for 8 to 10 minutes or until trout flakes easily.
Garnish with parsley sprigs.
Preheat oven to 350\u00b0.
Clean and wash trout and pat dry.
Mix all other ingredients.
Stuff mixture equally into cavity of each trout.
Close cavity with toothpicks.
Place in baking dish sprayed with cooking oil.
Bake covered for approximately 30 minutes or until trout flake easily.
Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
Place trout in baking pan with water.
Open trout and spread with 1/2 teaspoon butter.
Place 2 slices of lemon inside trout, add 1/2 of the lemon pepper.
Close trout and spread remaining butter on top.
Place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
Bake at 350 degrees for 10-15 minutes.
For microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.
hrough.
Divide vegetables and trout parcels between serving plates. Spoon
Rinse fish thoroughly.
Use a baking pan or dish.
Pour mushrooms in pan; spread evenly.
Season trout inside and out. Lay trout on top of mushrooms, sliced.
Slice onion and place inside cavity of fish.
Slice margarine or butter and place on top of fish.
Preheat oven to 375\u00b0 and bake fish for 30 to 45 minutes, until well done.
Melt margarine over medium heat.
Add lemon juice.
Remove head.
Place trout in 9 x 13-inch baking pan; pour margarine mixture over trout.
Bake 15 minutes at 325\u00b0.
Remove from oven; baste trout with margarine mixture.
Bake another 10 to 15 minutes.
Yields 4 servings.
an.
Salt and pepper trout, inside and out.
Lay
Preheat oven to 325\u00b0.
Wrap each trout in aluminum foil individually; place in baking pan.
Dot with butter.
Pour the wine over them.
Cover with green peppers, onions and tomato slices.
Sprinkle with salt, pepper or garlic salt and paprika. Seal the aluminum foil.
Bake for 25 to 35 minutes, or until flesh flakes easily away from the bones when touched with a fork. Serves 1 trout per person.
Heat oven to 350 degrees.
Saute onions and garlic in oil till onion is translucent.
Add veggies and spices.
Cook over medium heat, stirring occasionally for 10 min; set aside.
Place trout on large sheet of aluminum foil.
Spoon veggies over and around fish. Wrap tightly.
Place on baking sheet and bake till fish flakes; about 45 minute.
For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter.
Return to very low heat to warm; do not allow to boil.
For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
Place the trout over the rice and pour over sauce.
Clean trout.
Sprinkle inside with salt pepper.
Place 6 strips of bacon on bottom of pan.
Place fish on top of bacon.
Lay 6 strips of bacon over the fish.
Put a cover on the dish and bake at 250 degrees Fahrenheit for 6 hours.
At the end the bones will be soft like canned salmon. A 2 lb. fish requires only 3 hours baking.
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
You will need aluminum foil (4 pieces large enough to roll up around trout).