Trout is a popular freshwater fish treasured for its delicate flavor and texture. The lean and flaky meat lends itself well to simple cooking methods like baking, pan-searing and grilling. Here are techniques for cooking trout fillets in the oven or stove, as well as grilling whole trout.
1. How To Cook Trout Fillets in Oven
Ingredients
- 2 trout fillets
- 2 tablespoons butter, cut into pieces
- Salt and pepper to taste
- 1 lemon, thinly sliced
- Fresh thyme or rosemary
Instructions
Preheat oven to 400°F. Lay out two large sheets of foil. Place one fillet in the center of each.
Dot each fillet with 1 tablespoon of butter pieces. Sprinkle with salt, pepper, lemon slices and fresh herbs.
Fold the foil loosely over the fish and seal the packets by crimping the edges.
Bake for 10-12 minutes until the trout is opaque throughout.
Carefully open packets and transfer fillets to plates. Spoon over any cooking juices. Serve immediately.
The sealed packets steam the delicate trout gently while infusing lots of flavor. This technique keeps the fish super moist and tender.
2. How To Cook Trout Fillets on Stove
Ingredients
- 2 trout fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- Lemon wedges for serving
Instructions
Pat fillets dry with paper towels and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. When shimmering, add fillets skin-side down. Cook 2 minutes until browned.
Flip fillets over and add butter to pan. Baste fillets with melted butter for 1 minute.
Remove fish when opaque throughout and flesh flakes easily with a fork.
Transfer to plates and serve fillets warm with lemon wedges.
Browning the fillets on both sides in the hot pan gives a crisp crust while keeping the interior moist. The butter adds richness and keeps the fish from drying out.
3. How To Cook Trout Whole on Grill
Ingredients
- 2 whole trout, gutted and scaled
- 2 tbsp olive oil
- 2 lemons, sliced
- Salt and pepper to taste
- Fresh herbs like thyme or rosemary
Instructions
Rinse trout and pat dry. Brush inside and out with olive oil. Stuff cavity with lemon and herbs.
Season outside with salt and pepper. Oil hot grill grates.
Grill trout over direct heat 4-5 minutes per side with cover closed. Turn carefully with a spatula.
Fish is done when meat is opaque throughout and flakes easily.
Transfer to a platter and serve grilled trout warm.
The hot grill crisps the skin beautifully while adding a smoky flavor. The lemon and herbs provide moisture and brightness.
Trout is delicious when simply seasoned and cooked with care. Foil baking, pan searing, and grilling are all easy, flavorful techniques for preparing trout fillets or whole trout. Cook up this tasty fish any night of the week.
