Rainbow trout stuffed with lemon and parsley

Rainbow trout stuffed with lemon and parsley

Many housewives would not mind serving a delicious fish for a festive table, but not everyone has the time and desire to deal with fish on the 31st. There is a solution! Let's prepare this rainbow trout stuffed with lemon and parsley in advance. The dish freezes perfectly for several days and can be thawed and reheated in the microwave before the holiday.

Information

  • Total: 60 min
  • Active: 15 min
  • Serves 2
  • 113 kcal / 100g

Ingredients

  • Trout
    2 piece
  • Lemon
    1 piece
  • Vegetable oil
    2 tablespoon
  • Spices
    on taste
  • Parsley
    10 spring
  • Salt
    on taste

Directions

1
Done
This method can be used not only for trout, but for any other fish you like. Optionally, you can bake the fish whole...

This method can be used not only for trout, but for any other fish you like. Optionally, you can bake the fish whole, together with the head, but you need to remove the gills, otherwise they will give bitterness. But you can also cut off the head. Clean the fish, remove the insides.

2
Done
Wash the lemon in hot water - this will help to get rid of the wax coating that citrus fruits are covered with for better...

Wash the lemon in hot water - this will help to get rid of the wax coating that citrus fruits are covered with for better transportation, as well as help squeeze out more juice. Cut half of the lemon into thin slices, and then cut the slices in half.

3
Done
Pat the fish dry with a paper towel on the outside and inside. Transfer it to a piece of foil.

Pat the fish dry with a paper towel on the outside and inside. Transfer it to a piece of foil.

4
Done
Pour vegetable oil into a small bowl. Squeeze the juice from half of the lemon and remove the zest, mix it with the oil...

Pour vegetable oil into a small bowl. Squeeze the juice from half of the lemon and remove the zest, mix it with the oil. Brush the fish with this mixture on all sides. Season with salt and spices to taste. I use a ready-made spice mix for fish. Make three cuts at an angle of approximately 45 degrees on one side of the fish.

5
Done
Insert a slice of lemon into each cut.

Insert a slice of lemon into each cut.

6
Done
Thoroughly wash the parsley greens, set aside a few sprigs for serving. Tear off the leaves and finely chop them with a...

Thoroughly wash the parsley greens, set aside a few sprigs for serving. Tear off the leaves and finely chop them with a knife for easier stuffing. Place a handful of parsley in each cavity.

7
Done
Fold the foil edges on both sides over the fish, so that the juice formed during baking does not leak out.

Fold the foil edges on both sides over the fish, so that the juice formed during baking does not leak out.

8
Done
Connect the remaining ends of the foil and press tightly. You should have a tight foil packet. Place the fish packets on...

Connect the remaining ends of the foil and press tightly. You should have a tight foil packet. Place the fish packets on a baking sheet or in a baking dish and put in the oven at 180 degrees for 35-40 minutes. The cooking time will depend on the size of the fish.

9
Done
Towards the end of cooking, unfold the foil and let the fish brown slightly at the same temperature. Sprinkle the fish...

Towards the end of cooking, unfold the foil and let the fish brown slightly at the same temperature. Sprinkle the fish with the remaining parsley greens before serving.

10
Done
This dish can be prepared in advance, for example, for a celebration, for which the cooked trout needs to be frozen...

This dish can be prepared in advance, for example, for a celebration, for which the cooked trout needs to be frozen. After removing the cooked dish from the oven, reseal the foil ends and tightly wrap the fish. Let it cool down. Then wrap it in several layers of cling film and place it in the freezer. Overnight or a day before serving, transfer the fish from the freezer to the refrigerator and allow it to thaw completely.

11
Done
Before serving, heat the fish in the microwave, then sprinkle with herbs.

Before serving, heat the fish in the microwave, then sprinkle with herbs.

12
Done
If rainbow trout stuffed with lemon and parsley was not frozen beforehand and served immediately after cooking, it can be...

If rainbow trout stuffed with lemon and parsley was not frozen beforehand and served immediately after cooking, it can be served right in a foil envelope, turning it into a boat.

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