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Discover new recipes using trout - 217 recipes

Trout can be made into a true masterpiece recipe as it is versatile and can be cooked in a variety of ways, and paired with some of your favorite ingredients.

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By á-25010

Rate this recipe 4.4/5 (5 Votes)
Baked Trout Fillets Recipe 1 Picture
Details

Servings 4
Cooking time 30

  • 1 pound trout fillets
  • 1 cup (8 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • Paprika

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Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve compa...

Top rated Trout recipes

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A simple, delicious Roasted Rainbow Trout recipe

  • 3 whole rainbow trout; cleaned, gutted, and de-boned {this served two adults and two kids}
  • Himalayan sea salt or Real salt
  • 1 or 2 organic lemons; sliced thin, divided evenly among the fish
  • 6 sprigs organic fresh herbs; I like a combination of Italian parsley and thyme, but you could switch it up, depending on your sides. Cilantro/oregano would be tasty as well. Or the classic dill!
4.5/5 (2 Votes)

By

• Prepare grill for medium heat

  • 6 14-16-ounce rainbow trout, butterflied, bones removed
  • 1 tablespoon Four Seasons Blend (click for recipe)
  • 1 bunch flat-leaf parsley
  • 1 bunch thyme
  • 1/4 cup fresh sage leaves, thinly sliced
  • 1 1/2 pounds thinly sliced bacon
5/5 (7 Votes)

By

Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using ...

  • 4 ounces cream cheese, softened
  • 1 small shallot, minced
  • 1 tablespoon chopped chives, plus 1-inch lengths, for garnish
  • 1 tablespoon chopped drained capers
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 5 English muffins—split, toasted and buttered
  • 1/2 pound skinless smoked trout fillet, coarsely chopped
4.5/5 (26 Votes)

By

Delicious home made smoked trout dip

  • 2 fillets of smoked trout (about 14 oz.)
  • 3 heaping Tablespoons of mayo (more or less to taste)
  • 1 Tablespoon of cream cheese (softened)
  • 1 teaspoon of lemon juice
  • 1/4 of a red onion, finely diced
  • 1 Tablespoon capers, finely diced
  • Dash of caper juice
  • Salt & Pepper to taste
4.2/5 (5 Votes)

By

Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined

  • 3 tablespoons unsalted butter, softened and divided
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped shallot
  • 3 tablespoons finely chopped fresh chives, divided
5/5 (4 Votes)

By

1. Cook bacon until partially cooked but not crisp; drain

  • CARROTS:
  • 8 bacon strips
  • 4 pan-dressed trout (about 1 pound each)
  • 8 lemon slices
  • 2 small onions, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 medium carrots, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
5/5 (1 Votes)

By

Recipe courtesy of Emeril Lagasse

  • Essence (Emeril's Creole Seasoning):
  • Ingredients
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon finely chopped chives
  • 2 teaspoons finely chopped oregano leaves
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 4 (6 to 8-ounce) sea trout fillets, with skin
  • Lemon wedges, as accompaniment
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
5/5 (1 Votes)

By

Preheat oven to 400 degrees F (200 degrees C)

  • cooking spray
  • 1 pound skinless steelhead trout fillets
  • 1/4 cup dry white wine
  • 2 1/2 tablespoons Dijon mustard
  • 2 cloves garlic, pressed
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • 1 teaspoon lemon-pepper seasoning
5/5 (1 Votes)

By

Slice potato thinly and stick to the skin side of the trout

  • 1 small raw potato
  • 1 trout or trout filet, or fish of your choice
  • 1-2 tbsp butter
  • juice from 1/2 a lemon
  • 12 capers (optional)
  • 1/2 bunch chopped parsley
5/5 (1 Votes)

By

From Ruth Lense via Mrs. Emma Salle

  • 2 1/2 lb. trout
  • 1 1/8 c. raisins
  • 15 gingersnaps
  • 3/4 c. vinegar
  • 1/2 c. sugar
  • 1 1/4 c. water
5/5 (1 Votes)

By

Begin by preheating your oven to 325 degrees and greasing a baking dish with a little olive oil

  • 1 lbs piece of trout
  • 1 tsp Sriracah or another chili sauce
  • 1/8 tsp pepper
  • 1/8 tsp sweet paprika
  • 1/4 tsp parsley
  • 1/4 tsp Dijon mustard
  • 1 garlic clove, crushed
5/5 (1 Votes)

By

COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING

  • 3 T LEMON JUICE
  • 1 T OLIVE OIL
  • 1/2 TSP BLACK PEPPER
  • 1 TSP PAPRIKA
  • 1 TSP ROSEMARY
  • 2 TSP GARLIC
5/5 (1 Votes)

By

Rainbow trout

  • SHAVED FENNEL SALAD:
  • 1 tsp fennel seeds
  • 1/4 cup minced fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp grated lemon rind
  • 1 large clove garlic, finely minced
  • 1 1/2 lb trout fillets (with skin)
  • 1/2 tsp each salt and pepper
  • Lemon wedges or slices
  • 1 fennel bulb, thinly sliced (about 3 cups/750ml)
  • 1/4 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt and pepper
5/5 (1 Votes)

By

Preheat the oven to 200C. Take scales of the fish with a knife

  • 2 trouts (eller hele foreler)
  • Butter
  • Fresh parsley; Chopped
  • 2-3 cloves garlic
  • Salt
  • 1 lemon/lime
  • Dry white wine
5/5 (1 Votes)

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