Baked Trout — easy healthy dinner recipes

Baked Trout — easy healthy dinner recipes 

Baked Trout

Baked Trout


Baked Trout in foil or parchment — thought sensible, if on the output I want to get the balance between benefits and taste. Judge for yourself: all the juices remain inside, the fish turns out tender and fragrant, and when this half baked and half is steamed, «locked« in an envelope of foil or parchment. Trout, of course, not the only fish that can be so cooked, but it is better to choose a la carte copies easier and preparation, and filing.

Recipe for 2 servings:

  • 2 trout weighing 350 g
  • butter
  • Greens, lemon


for the Pesto:

  • big bunch of Greens (2 parts 1 part of tarragon, Basil)
  • 1/4 cup hazelnuts
  • 1 clove of garlic
  • 4 tbsp. extra virgin olive oil
  • 1.5 tbsp lemon juice



Clean the fish and remove the insides. To do this, remove the gills, and then through the hole formed in their place, a finger gently remove the insides. Clean the internal surface of the spoon and rinse thoroughly. In General, explain more complicated than do. Then rub the trout on all sides with salt and pepper.

Now it’s time to lovable objects are fish. Because we can be sure that the fillingdoesn’t fall out and runs out of the abdomen, not limited to just Greens and lemon stupid, although this option too spoil nothing. However, if you want moreexperiment with cherry plum, pomegranates, grapes, in a Word, something juicy and fragrant. After all this, place the trout on parchment, carved in the shape of an oval (not foil), put the top piece of butter, if desired, pour a little white wine, and how to pack your «envelope». If you don’t have parchment, you can instead take the foil. Gently put the envelopes on a baking tray and cook for 12 minutes,the fish in the oven at 356 (F)

In anticipation, you can prepare the saucetarragon pesto, who combined with fish, especially trout. Lightly Saute walnuts in a dry skillet, let them cool slightly and peel the skin. Connect all the sauce ingredients in a blender, purée, optionally straighten taste, adding a little more butter or lemon juice, and season with salt and pepper. The finished fish put on plates with a light side dish or serve directly in the envelope.

A good side dish for fish will be Ratatouille

You can leave a response, or trackback from your own site.

Leave a Reply