Amazing Trout Recipes
This is one of our favorite trout recipes and a really neat recipe for lovers of bruschetta. It uses tomatoes, fresh garlic and parsley, which work really well with the flavor of the trout. Because of the way it is cooked, it is very tender and moist.
When picking the white wine to use in this recipe, make sure that it is a wine you would drink as well. This is because the flavors of the wine will come through in this dish and you want to make sure that they are pleasant to the taste, something difficult to achieve with many cooking-grade wines.
Bruschetta Baked Trout
Ingredients
- • 1 whole trout (approx. 4 pounds), cleaned
- • salt and freshly ground black pepper to taste (for a less peppery taste use regular black pepper)
- • 1 can (28 oz) can diced tomatoes
- • 2 Tbsp extra virgin olive oil
- • 2 Tbsp fresh parsley, chopped finely
- • 1 clove garlic, minced or pressed
- • ½ cup dry but flavorful white wine
- • 1 whole lemon, cut into wedges
- • 4 sprigs regular parsley (do not use flat leaf parsley)
Method of Preparation
- Get your oven ready by preheating it to 400°F (204 °C).
- Prepare 9”x13” edged baking dish by oiling lightly so that fish does not stick. Prepare trout by seasoning lightly with salt and pepper on both the inside and outside of the fish. Place trout in baking dish and prepare tomato topping.
- Open can of tomatoes but do not drain. Mix can of tomatoes with garlic, olive oil and 2 Tbsp of the finely chopped parsley. Allow it to sit for approximately five minutes so that the flavors can blend. Once the mixture has blended slightly, spread it evenly over the top of the trout.
- Place fish into oven and bake until fish becomes easy to flake. This should take approximately 35 minutes. During the baking time, baste fish with the white wine.
This dish should be served warm, garnished with parsley sprigs and lemon wedges.
More trout recipes (and other tasty fish too)!
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