You can cook trout in the oven with or without a baking sleeve. If you do not use foil, the fish will be covered with a beautiful golden brown crust, but it may turn out a little dry. You can bake the whole carcass or immediately cut it into portions.

Cooking steps:

1. Remove the fish head and entrails, rinse and dry.
2. Cut half a lemon into thin slices.
3. Cover a baking sheet with foil and arrange lemon slices.
4. Make deep cuts on one side of the fish, sprinkle with salt, and pour in lemon juice.
5. Finely chop all the vegetables, mix, season with dried basil.
6. Place minced vegetables inside the fish, add sprigs of dill.
7. Wrap the fish in foil and bake for 40 minutes at 180 degrees.

To get a golden brown crust, you can remove the foil 5 minutes before the end of baking.

As a side dish for fish, you can serve rice, boiled or baked potatoes, and grilled vegetables. You can bake a whole fish with its head, you just need to remove the gills.

Trout baked with vegetables in a slow cooker: step-by-step recipe

Fish in a slow cooker turns out very juicy and dietary. Almost any fresh or frozen vegetables can be combined with trout. With a small amount of ingredients you can prepare dinner for the whole family.

Ingredients:

• trout fillet – 350 g;
• carrots – 1 pc.;
• white part of leek – 50 g;
• zucchini – 1 pc.;
• fresh tomatoes – 2 pcs.;
• bell pepper – 1 pc.;
• green beans – 200 g;
• vegetable oil – 35 ml;
• dried thyme and basil;
• salt, a mixture of black, white and pink pepper.

Cooking steps:

1. Set the “baking” or “frying” mode and heat the oil in a bowl.
2. Cut the vegetables into strips, cut the beans into 2-3 parts.
3. Place onions and carrots in a bowl and fry for 10 minutes.
4. Add peppers and beans, cook for another 2-3 minutes. Peel the tomato and grate.
5. Cut the trout into small pieces and add to the vegetables.
6. Add zucchini and tomato mixture.
7. Salt, pepper, season with herbs. Close the lid and cook in the “stew” mode for 40 minutes.

The dish can be served with homemade croutons made from rye or white bread, sour cream sauce with fresh herbs and grated cheese.

Trout with vegetables is a complete, light and tasty dinner for the whole family; you can experiment endlessly with vegetable fillings, seasonings, sauces and side dishes.

This delicate fish is best baked in the oven, wrapped in parchment or foil. The fact is that in trout the fat is concentrated in the abdomen, and with this method of cooking it is distributed as evenly as possible.

How and how long to bake fish in the oven

When it comes to preparation, don't worry too much. The main thing is that the dish turns out to be edible. And for this you need to take into account all the features of cooking.

You will need for 4 persons:

• 4 portions of trout with skin;
• 2-3 sprigs of fresh mint;
• a bunch of tarragon;
• half a lemon;
• coarse salt;
• black pepper;
• 25 ml olive oil.

Time required: 40 min. Calorie content per 100 grams: 347 kcal.

Step 1. Preheat the oven to 180 C.

Step 2. Prepare the marinade for trout: combine finely grated lemon zest with oil, add salt, add ground pepper and mix everything well.

Step 3. Rub the fish pieces generously with marinade. Rinse the greenery sprigs well, then dry with paper towels.

Step 4. Line the pan with an oiled sheet of parchment. Place the fish in a mold, along with the herbs, and place in the oven. Make sure the pieces don't burn. After 10 minutes. pour the wine over the steaks and cook for another 15 minutes.

Oven-baked fish steaks wrapped in foil

You will learn how to cook perfect, delicious and very easy to cook trout from this recipe.

• 1 trout weighing from 300 to 400 g;
• 3 slices of lemon;
• 2 sprigs rosemary or to taste;
• 2 sprigs or thyme to taste;
• a small peeled garlic clove;
• 20 ml refined oil (olive);
• 25 ml dry wine (white);
• 4 pieces cherry tomatoes;
• season to taste.

Cooking time required: 60 min. One serving (100 g): 299 kcal.

How to bake trout steaks in foil in the oven:

Step 1. Mix salt and pepper. Rub the fish pieces with this mixture. Cut lemon slices into slices. Make a small cut in the fish pieces and insert the lemon into them.

Step 2. Line a baking dish with universal foil and add a little oil.

Step 3. Place pieces of fish with lemon, next to them are cherry tomatoes, cut in half, garlic, and sprigs of herbs.

Step 4. Drizzle the fish with oil and any white wine. Connect the edges of the foil.

Step 5. Preheat the oven, place the pan and bake for 25 minutes. Suitable cooking temperature is from 150 C to 180 C.

How to prepare delicious cabbage soup from sorrel. Be sure to make this dish when it's time for the first fresh greens of spring.

Take note of our selection of chicken breast dishes.

How to cook incredibly tasty pilaf with meat in a slow cooker. Photos and step-by-step recommendations.

How to cook fish steaks with vegetables

Fish, complemented with vegetables, will become a truly delicious dish. And the recipe below is easy to repeat in your own kitchen.

• 4 large pieces of trout (200 g each);
• 1 zucchini squash;
• 1 sweet pepper (red);
• 6 pieces cherry tomatoes;
• 1 onion;
• Art. spoon of lemon juice;
• Art. a spoonful of olive oil (extra virgin);
• dry mixture of herbs to taste;
• Season with spices at your discretion.

Time required: 90 min. 100 g serving contains: 260 kcal.

How to cook trout steaks with vegetables:

Step 1. Chop the pepper pod, zucchini into cubes, cherry tomatoes in half, and onion into thin half rings.

Step 2. Place the prepared vegetables in a greased form, season to taste with spices and oil. Gently mix the vegetables, let them absorb a little of the marinade.

Step 3. Place pieces of fish on top of the vegetables, sprinkle with herbs, a little salt, butter and lemon juice.

Step 4. Bake trout with vegetables for 20 minutes. Cooking temperature is from 160 to 180 C. Fish is served both cold and hot.

Delicious rainbow trout in tomato sauce

Trout can be stewed in the oven in ready-made tomato sauce, adding a little butter and ground crackers, but you can make the sauce yourself from ripe tomatoes.

Needed for 3 persons:

• 3 trout steaks;
• 20 g flour;
• 45 ml vegetable oil;
• 160 g onions;
• 15 g ground crackers;
• 300 g of ready-made tomato sauce (or fresh tomatoes);
• a pinch of peppercorns.

Cooking time: 25-30 min. Serving 100 g of dish: 250 kcal.

How to deliciously bake rainbow trout steaks with tomato sauce:

Step 1. Pour salt and peppercorns into a mortar (or other convenient container), grind thoroughly, add flour. Bread the fish pieces in this mixture, then lightly brown them in butter.

Step 2. Place on a greased baking sheet and surround it with chopped onion into rings.

Step 3. Pour the sauce over everything, sprinkle with crushed breadcrumbs, sprinkle with oil and bake in the oven.

Tip: For the sauce, grind the peeled tomatoes in a blender, add spices and a little refined oil. If the mixture turns out thick, add a little boiled water, stir again and boil for 10 minutes.

Bake tender fish and potatoes in the oven

Trout prepared according to this recipe is eaten even by those who do not like fish dishes. And guests will probably demand more.

Required set of products:

• 2 pieces (180 g each) trout;
• 200g potatoes;
• 100 g leeks;
• 1 medium-sized lemon;
• 100 ml of any dry white wine;
• 4 sprigs of cilantro for decoration;
• 1 piece of ginger root;
• 60 ml refined olive oil;
• 8 g coarse salt;
• 2 g ground pepper.

Time required: 45 min. Serving value per 100 g: 240 kcal.

Recipe for trout steaks with potatoes step by step:

Step 1. Wash the lemon and chop it into circles. There is no need to peel the zest.

Step 2. Preheat the oven to 190ºC.

Step 3. Wash the potatoes, peel them and cut into thin rings with a sharp knife. Chop the leek into circles.

Step 4. Place 2 squares of oiled baking parchment on the table. Place prepared potatoes and onions on each, top with a piece of fish with lemon slices, sprinkle with ginger and pour over wine. Add pepper to taste and add a little salt.

Step 5. Lift the corners of the parchment up and connect them to form a spacious bag. Transfer them to a suitable baking tray and bake until done. Approximate time 25 minutes.

Step 6. Serve by placing parchment bags with fish on a plate. Garnish with cilantro sprigs.

Fish with potatoes, cherry tomatoes and capers

Almost any fish goes well with capers and dry white wine. Prepare trout according to this recipe, it will turn out great.

• trout (steaks 180 g) – 4 pieces;
• a handful of capers (canned);
• ten cherry tomatoes;
• medium-sized lemon;
• 2-3 pieces of potatoes;
• eight sprigs of thyme;
• 65 ml white wine;
• 80 ml odorless oil (olive);
• a pinch of ground pepper;
• a pinch of sea salt.

Time required: 50 min. Per serving (100 grams): 237 kcal.

Step 1. Cut the cherry tomatoes in half, peel the potatoes and chop them into thin circles.

Step 2. Place potato slices on the bottom of a tall dish, then cherry halves, sprinkle everything with canned capers, pour over 35 ml of olive oil, and place six sprigs of thyme on top.

Step 3. Marinate the fish pieces. Grind salt, pepper, thyme leaves in a mortar, add olive oil and mix. Rub the fish inside and out with this mixture.

Step 4. Place the marinated fish on potatoes and tomatoes and place the dish in the oven. After five minutes, pour white wine over the trout. After this, cook for another 20 minutes.

Who among us doesn’t love such a tender, aromatic fish like mackerel?! In addition to its excellent taste, it is easy to process and has no small bones.

That is why it can be given to small children without worrying about them choking on the bones. Mackerel can be smoked, fried, stewed, but the healthiest fish will be fish cooked in the oven.

There are many recipes for cooking mackerel. Let's look at the most popular ones.

Cooking time: 25 minutes.

Clean the fish: remove the head, tail, and entrails. Dry with a paper towel. Then add salt, sprinkle with seasoning and set aside for 5 minutes.

Cut the lemon into slices. Place on a wire rack. Place fish on top. Bake mackerel for 20 minutes.

Fish cooked in the oven on a grill grate turns out very beautiful in appearance. Serve the fish in portions, cutting it into small pieces. You can decorate the mackerel with lemon slices, lettuce leaves, and cherry tomatoes.

• Lemon is the main secret to preparing the perfect mackerel dish. It prevents the carcass from burning and sticking to the grill. But lemon also performs another function: it gives the fish a subtle citrus aroma with sour notes.
• To quickly cook mackerel baked in the oven, you need to use no more than three ingredients.
• If you use fresh frozen mackerel, then you do not need to completely defrost it. Slightly frozen fish will turn out even tastier, since it will be baked in its own juice.

Cooking time: 1 hour

• mackerel – 1 piece;
• onions – 1 pc.;
• carrots – 1 pc.;
• lemon – 1–2 pcs.;
• sour cream – 100 grams;
• seasoning for fish - optional;
• vegetable oil – 1 tbsp. l.;
• salt, pepper

Step-by-step recipe for cooking

Wash the fish, remove the head and entrails. Rub the mackerel with salt inside and out. Sprinkle with pepper and seasonings. Place in the refrigerator for half an hour to marinate the fish.

Remove the carcass from the refrigerator and make transverse cuts on the back. Place thin lemon half rings into them.

Grate the peeled carrots on a coarse grater, cut the onion into small cubes. Salt the vegetables and stuff the mackerel with them.

Coat the prepared fish with sour cream and sprinkle seasoning on top again. Place the carcass on foil, close it tightly so that the juice does not seep out during cooking, and place in an oven preheated to 200 degrees for 30 minutes.

Serve the fish in foil, unfolding the edges and sprinkling the dish with fresh herbs.

• If the back of a mackerel is wide, it means the carcass is fatty. The fish will turn out juicy.
• If the fish used for cooking is not fresh, but frozen, then it must first be slightly defrosted. This must be done in the refrigerator.
• The dark film lining the abdomen must be removed. Otherwise, the fish will taste bitter.
• There is no need to bake mackerel for longer than the allotted time, because then it will turn out dry and may burn.

Cooking time: 40 minutes.

• mackerel carcasses – 3 pcs. (for 3 servings);
• large potatoes – 3 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• greens (parsley, dill) – 1 bunch;
• salt, pepper, seasonings.

Step-by-step cooking recipe:

Wash, clean and dry the fish with a paper towel. Make small cuts on the sides.

Peel the onion and cut into thin half rings. Insert it into the cuts in the carcass.

Peel carrots and potatoes and cut into small cubes. Season with spices, salt and pepper. Add vegetable oil.

Place the fish in the sleeve and place vegetables on the sides. Let the fish brew and soak for an hour.

Bake the mackerel in a preheated oven for half an hour.

Serve the finished dish in portions, garnished with herbs.

• To prevent the fish in your sleeve from burning, it is advisable to place a layer of onion under it.
• Cumin is suitable as a seasoning for mackerel. This spice will give the fish a piquant taste.
• Potatoes and carrots served on the table along with fish will look more interesting on the dish if you cut them with a curly knife.
• When choosing mackerel, you need to pay attention to its appearance. The carcass should be light gray in color, but a yellowish tint should be alarming. He talks about freezing and thawing the fish several times.

If you plan to serve the fish in portions, then it is better to immediately bake it in the oven in pieces.

Cooking time: 35 minutes.

Process the mackerel: cut off the head, fins, remove the entrails, get rid of the black film on the belly. Wash the cleaned carcasses and pat dry with a paper towel. Cut the fish into pieces equal in width and add a little salt.

Make the dressing: mix horseradish, mustard and mayonnaise.

Line a baking pan with foil. Place the carcass pieces and pour the sauce over them. Use a spoon to coat each piece of fish until it is completely covered with sauce.

Place the fish in a hot oven. Bake for 30 minutes at 180 degrees.

Serve the fish in portions with mashed potatoes and lemon wedges. You can decorate it with dill on top.

• To prevent the board from becoming saturated with fishy smell after cutting the fish, you need to wrap it in a plastic bag and lay a paper towel on top.
• If the fish is frozen and needs to be defrosted quickly, then the express method is suitable: put it in salted cold water. Salt will prevent the fish from spreading and losing its appearance.
• In order for the mackerel to bake evenly and be covered with a golden crust on both sides, 15 minutes after it is sent to the oven, you should turn the carcass over to the other side.

Cooking time: 30–35 minutes.

• fresh or frozen mackerel – 1 piece;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• champignons – 200 g;
• hard cheese – 100 g;
• sour cream – 1 tbsp. l.;
• garlic – 3 cloves;
• salt and pepper to taste;
• spices;
• olive oil for frying.

Step-by-step cooking recipe:

Process the fish: make a small cut in the head area from the back, as well as in the tail area. Make a cut along the ridge. It should be quite deep so that the ridge can be felt under the knife. Armed with scissors, remove the entrails from the back (ridge, gills, membrane). Pat the fish dry with a paper towel, both outside and inside.

Wash the champignons and cut into small pieces.

Grate the carrots, cut the onion into pieces, and cut the pepper into rings. Pour the prepared vegetables into a heated frying pan with olive oil. Sauté for 3 minutes. Add mushrooms to the pan. After another 5 minutes, add sour cream to the minced vegetables, salt and pepper the mixture. Add some fennel seeds and marjoram (or any other spices at the hostess's discretion).

Grate hard cheese on a fine or medium grater.

Salt the mackerel, grease with olive oil, as well as garlic, which must first be squeezed through the garlic press.

Make a fish boat: carefully place the cooled filling in the middle of the mackerel. You need to fill the fish tightly with the filling, because anyway, during baking, the vegetables will decrease slightly in volume.

Sprinkle the vegetables with grated cheese and place the mackerel in an oven preheated to 180 degrees. Bake fish stuffed with vegetables and mushrooms for 20 minutes.

• Do not overcook the filling in the pan. Otherwise, it will turn out unattractive; vegetables and mushrooms will be good for porridge.
• This mackerel recipe is ideal for a festive table. Fish with a boat-shaped head, stuffed with vegetables and mushrooms, will decorate the table.
• To avoid staining the baking sheet with grease while cooking fish, it is advisable to place parchment or foil underneath it. If you have nothing on hand, then you can use cabbage leaves.

Cooking time: 1 hour 20 minutes.

• fresh mackerel – 2 pcs.;
• hard cheese – 50 g;
• medium-sized onion - 1 head;
• tomato - 1 pc.;
• flour - 2 tbsp. l.;
• dry white wine - 50 ml;
• lemon - 1 pc.;
• parsley;
• butter – 20 g;
• salt, pepper

Step-by-step recipe for preparing the dish:

Process the fish: remove the head, tail, and entrails. Cut the mackerel crosswise. Season the prepared fillet with salt and pepper and pour in white wine. Let it brew for 1 hour.

Peel the tomato: put it in boiling water for 30 seconds and then dip it in cold water. After this, the skin will come off easily. Cut the vegetable into small cubes.

Peel the onion, cut it as if for frying and place it in a heated frying pan, melting the butter in it in advance. After a short sauté, add the tomatoes to the onions. Wait 3 minutes, remove the pan from the heat.

Wash the parsley and chop finely. Squeeze the garlic through the garlic press. Add chopped parsley and garlic to the cooled roast. Add a little salt. Grate the cheese and also add to the total mass.

Remove the mackerel from the marinade, pat dry with a dry towel, and roll each piece of fillet in flour.

Pour sunflower oil into a heated frying pan and fry the fillet on both sides, 2 minutes on each side.

Turn on the oven, preheat it to 180 degrees. When the fish is half-cooked, place it on foil and cover it with prepared vegetables. Place the dish in the oven. Bake breaded mackerel with cheese for 15 minutes.

• Mustard, tartar sauce, and lemon juice go well with mackerel.
• For convenient processing of fish, you need to remove the fins from it with special scissors. The knife can easily jump out of your hands, causing injury to the owner.
• To prevent the skin from acquiring an unpleasant odor during fish processing, it is better to work with mackerel while wearing protective gloves.
• To save time on cooking fish, you need to preheat the oven.

Trout baked with vegetables in the oven is an unsurpassed, delicious dish, with a magnificent aroma and excellent taste. This fish can be prepared in all sorts of ways - there are hundreds or even thousands of them. But in this material we will highlight several variations of baking in the oven.

Many vegetables and spices go well with trout, so preparing something original and delicious is not difficult.

The most suitable spices are rosemary, lemon juice, basil, pepper, garlic, thyme and many others. The correctly selected composition of ingredients will give you an original, appetizing dish.

As for the vegetable component, there is also a huge choice. These can be tomatoes, bell peppers, potatoes, zucchini, onions, carrots and so on.

Finally, the main thing is the choice of fish: it should be fresh, without unpleasant odors, the meat should be without darkening and have an even red hue.

Step-by-step simple recipe “Family Dinner”

Trout in the oven with vegetables in a special garlic sauce is prepared quite quickly and easily, which is important given the modern fast pace of life. Below is a detailed step-by-step recipe with photos, from which you will learn how to prepare a healthy dish for you and your family. Set of ingredients (for 4 servings):

• Trout – 4 steaks;
• Potatoes – 6-7 tubers;
• Onion – 1 head;
• Carrots – 1 pc.;
• Cream – 250 ml;
• Garlic – 2 cloves;
• Flour – 1-2 tbsp. spoons;
• Butter and vegetable oil;
• Bay leaf – 1-2 pcs.;
• Salt, pepper mixture.

First, let's prepare garlic sauce, thanks to which the fish will acquire a unique taste. Melt 40-50 grams of butter in a saucepan; when it is completely dissolved, add chopped garlic. When a persistent garlic aroma appears, add a tablespoon of flour, mix thoroughly, and simmer over low heat for 3-4 minutes.

The final touch is to pour in the cream while constantly stirring the mixture. When the sauce begins to thicken, add 50 ml of warm boiled water, bay leaves, a mixture of peppers, and salt. Bring the mixture to a boil, stirring constantly, then remove from heat and set aside to cool.

Let's start preparing the remaining ingredients. Chop the peeled carrots and onions with a knife and simmer in a frying pan in a small amount of vegetable oil.

Cut the washed and peeled potatoes into thin slices, place in a baking dish (it is better to take one with a high side), greased with vegetable oil (as in the photo).

Place trout steaks on the potatoes, previously seasoned with salt and pepper to taste.

The next step is to distribute the fried vegetables evenly over the pieces of fish.

The finishing touch is to pour the cooled garlic sauce over the contents of the baking dish (according to the photo).

Place the container with the preparation in the oven on the middle level, bake for 45-50 minutes. Trout with vegetables in the oven according to the recipe with photo is ready, bon appetit!

Red fish with cheese and tomatoes “royally”

Trout baked with vegetables in the oven under a cheese crust with spices will give you incredible pleasure. A very tender, juicy and appetizing dish, truly a “royal” pleasure. Product List:

• Trout fillet – 800 gr.;
• Onions – 2 pcs.;
• Tomatoes – 1-2 pcs.;
• Sweet bell pepper – 1 pc.;
• Hard cheese – 100-150 gr.;
• Sour cream – 150 ml;
• Salt, spices.

Rinse the fish fillets in cool water, dry with paper towels, then cut into small pieces.

Pour the chopped onion into a deep bowl, mix with sour cream, salt, and spices. Marinate the trout in the resulting mixture and refrigerate for 20-30 minutes.

While the fish is marinating, prepare the remaining ingredients. Remove the seeds and stalk of the bell pepper, cut into strips or half rings (at your discretion). Cut the tomatoes into thin rings.

Line a baking dish with foil or baking paper and grease with vegetable oil. Place the fish on the bottom and pour over the remaining marinade. Lay out the next layer of chopped vegetables, sprinkle with cheese, grated on a coarse grater. Place the container with the fish in an oven preheated to 180 o C for 25-30 minutes.

Trout baked with vegetables in the oven according to this recipe invariably turns out tender, soft and aromatic. You can serve with chopped fresh parsley or dill.

Diet recipe with broccoli

Trout prepared in this way turns out to be very light and low in calories (only 96 kcal per 100 grams of product). This fish will come in very handy for those who adhere to a healthy diet. For preparation you need:

• Trout fillet – 400 gr.;
• Broccoli (frozen) – 350 gr.;
• Chicken egg – 3 pcs.;
• Milk – 100 ml;
• Flour – 1 tbsp. spoon;
• Parmesan – 100 gr.;
• Salt, pepper.

Broccoli needs to be defrosted, but never do it in the microwave or by immersing it in hot water.

Cut the red fish into small square pieces. Place the trout and broccoli in a baking dish greased with a piece of butter.

Now you need to prepare the filling: beat the eggs in a bowl, then add the milk, flour, salt, pepper, and grated cheese. Pour the resulting mixture over the fish.

The dietary dish is prepared in the oven at t=180 o C for approximately 35-40 minutes.

Red fish with mushrooms and tomatoes

A wonderful dish that can be prepared for both a gala dinner and a family dinner. Despite its simplicity, it looks quite appetizing and impressive, and the taste is excellent! List of ingredients:

• Trout steaks – 0.5 kg;
• Tomatoes – 3 pcs.;
• Fresh champignons – 200-250 gr.;
• Hard cheese – 100 grams;
• Onion – 1 head;
• Vegetable oil;
• Garlic – 2 cloves;
• Fresh herbs (for serving optional);
• Salt, spices.

Cut the peeled onions and champignons with a knife and fry in a small amount of vegetable oil in a frying pan.

The trout must be salted, rubbed with spices, and transferred to a baking container greased with oil.

Spread the fried onions and champignons on top of the fish; place the tomatoes, cut into thin rings, in the next layer. Sprinkle garlic, passed through a press, over the tomatoes. If desired, you can grease everything with low-fat sour cream; it will give a soft, creamy taste to the dish.

It is necessary to bake trout with vegetables in the oven for half an hour at t=200C. The finished dish can be served garnished with chopped fresh herbs.

Red fish with zucchini under a cheese crust

A very original, non-trivial recipe for baking trout with vegetables in the oven in foil. The dish turns out to be quite light, but at the same time satisfying.

• Trout – 350 gr.;
• Cherry tomatoes – 150-200 gr.;
• Red onion – 1 pc.;
• Garlic – 2 cloves;
• Zucchini – 1 piece;
• Thyme leaves – 8-10 pcs.;
• Soft fat cheese – 100 gr.;
• Salt, pepper.

The fish must be separated from the skin, then cut into cubes (no more than 2*2 cm).

Peel the zucchini, cut into cubes no larger than 1*1 cm, and divide the cherry tomatoes into halves.

Peel the onion, chop finely with a knife, and pass the garlic through a press. It is better to cut the cheese into thin slices or large pieces (to enhance the taste).

Form 2 envelopes from foil (it is better to make them double-layered so that nothing is torn anywhere), place the vegetables in them, except for the garlic.

Place pieces of fish fillet on a vegetable bed, sprinkle with salt, spices, garlic, and thyme leaves. Finally, place the cheese slices, wrap the foil so that it does not touch the surface of the pieces.

Place the envelopes with the contents in the oven, preheated to 250 degrees for 15 minutes. When serving, the finished dish can be decorated with herbs.

Next, you can watch a detailed video recipe that tells you how to prepare trout baked with vegetables in foil in the oven.

You need to enable JavaScript to vote

Hello friends! Today we present to your attention a recipe for preparing delicious fish. As they used to say in the USSR, Thursday is fish day. Unfortunately, it is not always possible to arrange it on Thursdays, but fish is regularly present on our table.

One of the favorite and often prepared recipes is fish soup, but not simple, but... My Finnish workmates treated me to it as an alaverda, instead of our Russian one, cooked over a fire in a pot near the shore of a Karelian lake.

And today, the neighbors brought two big trout, so we’ll bake it with potatoes! Trout baked in the oven with vegetables is a dish everyone in our family loves.

Ingredients:

• trout fillet 500-800g.
• 5-6 potatoes
• 1 onion
• 2 tomatoes
• vegetable or olive oil 30ml
• mixture of herbs for cooking fish (we used dried parsley)
• salt and pepper to taste

Cut the trout fillet into portions, add salt and pepper, sprinkle with a mixture of herbs, mix everything well and put it aside for now.

Turn on the oven at 180°C. Boil the potatoes in their jackets until half cooked, cool, cut into slices or rings, as you like. Cut the tomatoes into slices and onions into half rings. Place chopped tomatoes, potatoes and onions in a bowl, add 2 tablespoons of vegetable oil, salt to taste.

Add 2 tablespoons of vegetable oil to the fish and mix. Place vegetables in a baking dish, place pieces of fish on top and put the pan in the oven for 25-35 minutes. Place the finished fish and vegetables on plates or on a large platter and serve.

Also, don’t forget to rate or , for a change – you’ll be licking your fingers! The next recipe will be about “Quick puff pastries” - quick, tasty pastries, with a minimum of ingredients, just for tea or for the sudden arrival of guests. In order not to miss the recipe, subscribe to blog updates - here. Special thanks for using the social media buttons!

Bon appetit! Sincerely !

Details

Almost all lovers of gourmet dishes will enjoy trout cooked in the oven with vegetables. Trout baked in the oven with vegetables is a true royal dish that can decorate any holiday table. Dozens of recipes for preparing this dish have been developed. Trout is baked in the oven with vegetables, using foil, a baking sleeve or without them. If you bake trout without foil or a baking sleeve, a crispy, appetizing crust will form on its surface.

Trout with tomato and sweet pepper baked in the oven

Required ingredients:

• sea ​​trout - one piece;
• sweet pepper - 1 piece;
• tomato - 1 large fruit;
• onion - 1 medium size;
• lemon - 1 fruit;
• dill - 1 bunch;
• dried basil -1 pinch;
• salt - to taste.

Cooking process:

The fish is pre-prepared before baking. The fish must be gutted, the head separated from the carcass, and the carcass washed well. After washing, the carcass should be dried with a paper towel.

The lemon is cut into circles and laid out on pre-spread foil. Small cuts are made on the skin of the carcass and the carcass is rubbed with salt, after which it is sprinkled with lemon juice. If you plan to serve baked fish with vegetables, then cuts are made on the carcass that will make it easy to divide the carcass into portioned pieces. After all the manipulations with the fish carcass, it is laid out on lemon slices, previously laid out on foil.

Then you need to prepare the vegetable filling for the trout. For this purpose, pepper and tomato are chopped into small pieces. The onion is chopped into very small pieces. Add a pinch of dried basil to the vegetable mixture. The entire mixture is thoroughly mixed. The prepared mixture is placed inside the trout's belly, and part of the vegetable mixture that does not fit is laid out on foil around the fish. Sprigs of dill are placed on top of the fish. The foil, after the dill is placed on the fish carcass, is tightly closed and the fish on the baking sheet is placed in the oven, preheated to 180 degrees. Cooking time for trout is about 40 minutes. The finished trout is placed on plates along with a side dish; an additional slice of lemon is placed on each plate.

Trout with mustard-mayonnaise sauce, baked with vegetables in the oven

Required ingredients:

• trout fillet - 300 grams;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• mayonnaise - 50 grams;
• mustard - 2 tbsp. spoons;
• garlic - 2 cloves;
• black pepper - to taste;
• salt - 1 tsp.

Cooking process:

To prepare the sauce, take mayonnaise and mix with mustard until smooth. Peeled garlic and passed through a press is added to the mixture. After mixing, the sauce is left to infuse for some time. The onion is peeled and cut into rings, after which it is placed in a heat-resistant glass container for cooking.

The fish fillet is removed from the skin and cut into small pieces. The prepared fillet is laid out on top of the onion. The laid fillet is salted and peppered, tomatoes cut into circles are placed on top of the fillet. After a layer of tomatoes is laid out, a second layer of trout fillet is placed on top. This layer is also peppered, salted and covered with a layer of chopped tomatoes.

The entire prepared mass is poured with the prepared sauce. The dish is placed in the oven, preheated to a temperature of 220 degrees for 5 minutes. Afterwards the temperature is reduced to 150 degrees and baking is carried out for another 20 minutes. When serving as a side dish for fish, boiled rice is perfect.

Trout baked in the oven with carrots, onions and potatoes

Required ingredients:

• trout fillet 600-700 grams;
• carrots - 200 grams;
• onion - 150 grams;
• potatoes -300 grams;
• soy sauce - 2 teaspoons;
• mayonnaise - 3 tablespoons;
• butter - 50 grams;
• seasonings, salt.

Cooking process:

Trout fillet is skinned and cut into medium-sized slices. Vegetables are peeled and washed. The bottom of the baking dish is covered with foil and greased with butter. If the fish is dry, a small piece of oil is added to the fish. The fillet is laid out in a bowl, after which it is salted and peppered.

The carrots are chopped on a coarse grater and placed on top of the fillet. The third layer is an onion cut into rings. The top of the onion is lightly coated with mayonnaise. The top layer is potatoes, cut into circles.

A layer of mayonnaise and a little soy sauce are applied on top of the potatoes. The dish is baked for 20-30 minutes.