How do you cook trout ?

MortgageMamma

As the title says, how do you cook it? I have fillets not a whole fish

thanks in advance

MM

boo81

I consider all fish can be pan fried or wrapped in foil and put in the oven. I know my parents cooked rainbow trout wrapped in foil on the bbq before too.

MortgageMamma

No chance of a BBQ here I'm afraid! Its a bit wet lol.

I might try cooking it in the oven with some butter, lemon and parsley and have it with jerseys and garden peas

boo81

that sounds like a really good idea to me! I think all fish goes with lemon anyway.

When I cook salmon I allow 20 mins for it to fully cook all the way but the texture of the fish does make a difference to cooking time. I would keep it at about 180c and cook for 15 mins, Stick a knife in the thickest part and check

Elliesmum

It will also steam very nicely........ But the lemon, butter and parsley sounds yummy.

EM xx

meanmarie

The way I find both most convenient and tasty to cook fish, including trout is to lightly oil a dish, place fillets skin side down, add sea salt and ground black pepper sparingly, lay herb of your fancy (our preference would be for fennel, rosemary or thyme) on top, not too much or you will overpower the taste of the fish. Add another drizzle of olive oil and bake in a 200c oven for 8-10 minutes. Nice served with roast veg and wedges...all cooked in oven, just for different times.

Marie

Crazychik

I usually foil wrap, with a spreading of marg, small amount of garlic, black pepper, & dill. And bake it in the oven. Its lovely served with a hallandaise sauce with new potatoes & fresh veg!

manicstreetpreacher

You can also grill it, makes the kitchen a bit stinky though.

grannybroon

I tend to go with other posters. A good dod of marge, seasoning, lemon juice and foil and not too long in the oven!DH got white haddock off-cuts from fishmonger today (really cheap). Eight mintues in steam - wonderful.

GB

Generali

I do the foil thing but with some carrot, leek, celery, herbs and a dash of white wine (water would do it though). You end up making what the French call a court bouillon as the fish cooks (classic accompaniment to fish). I prefer to use whole fish rather than fillets though as the sauce gets a better flavour with the bones and longer cooking time.

A nice touch is to serve the fish in the foil at the table. You get the most delicious waft of flavoured steam when you cut it open!