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Grilled trout with lemon

Grilled trout with lemon

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We take the fish and clean it well inside.

we wash it under a stream of cold water.

wipe it with a kitchen towel.

take a tablespoon of oil and grease with it, the fish, on both sides.

both on the inside and on the outside, season it with salt and pepper.

cover it and put it in the fridge for about 15 minutes.

we put a hot grill on the stove.

place the fish on the grill and leave it on the right heat. (do not light the fire as you risk burning the trout).

we turn it on both sides and let it penetrate well.

when it's ready, take it out on a plate, place lemon slices on it and sprinkle with chopped green parsley.

when you serve it, sprinkle it with lemon juice !!!

Ingredients for trout with lemon, garlic and parsley, in the oven, quick recipe

  • 1 trout (about 1 kg)
  • 2 cloves garlic cut into slices
  • half a sliced ​​lemon
  • a few sprigs of parsley
  • 2-3 tablespoons of oil
  • salt

Preparation for the recipe for trout with lemon

You can read the written recipe or go directly to the video recipe, by clicking on this picture, below:

Video recipe for trout with lemon

The trout are cleaned of scales, eviscerated and washed very well.

Sprinkle a teaspoon of salt on the fish, add a little salt and inside.

We put the parsley inside, where we also put a few slices of lemon and the sliced ​​garlic.

We make a few notches on the trout, and in each of them we put a slice of lemon.

Sprinkle the trout with a little oil, then we can put the tray on microwave, at a temperature of 220 degrees Celsius for 20-25 minutes, during which time the tray will be covered with aluminum foil. For gas ovens, the fire should be almost maximum, place the tray in the middle.

Then remove the aluminum foil, check how well the fish has penetrated and leave it in the oven for a few more minutes, to brown it nicely.

Tips from Gina Bradea

-The trout is very easy to clean with a knife, it has small scales. Rub lightly with a little cornstarch to remove specific mucus, then rinse with cold water.

-For those who follow the Rina diet, no oil is used and salt is reduced.

-For those who diet for diabetes, high blood pressure, stomach, salt is eliminated or reduced.

-You can add a little pepper or hot pepper slices, instead of oil you can use butter.

-Any kind of fish can be cooked this way.

Presentation and serving for Baked trout with lemon, garlic and parsley, quick recipe

You can serve the simple trout as it is, in the pot in which it was cooked or place it on the plate. It can be served with polenta, bread, grilled, steamed, pan-fried or baked vegetables, natural potatoes or pilaf.

Those who keep the diet, choose a garnish suitable for that diet.

Good appetite and increase in tasty and healthy cooking!

When you want a simple and tasty recipe, go to google, write the name of the recipe you are looking for and with Gina Bradea. You will definitely find a delicious recipe, Gina Bradea brand.

Recipes with Gina Bradea & raquo Recipes & raquo Trout with lemon, garlic and parsley, baked, quick recipe

Grilled trout with lemon and parsley

The trout is cleaned of intestines and washed very well with cold water. Sprinkle with salt and pepper.

Grate the lemon and sprinkle the peel over the fish.

Each trout is filled with parsley.

Sprinkle with olive oil,

and place the small pieces of butter on top.

The fish thus prepared is placed on a grill to enter the oven.

Place a tray with baking paper under the grill, in which the lemons cut in half are placed.

Spring delicacy: Grilled trout

All fish connoisseurs know that trout have very tender and tasty meat. Before grilling it, you have to clean it of scales, remove its intestines, grease it well with oil and then fry it, whole or cut into pieces, on a single or double grill.

In order not to dry the meat too much, the trout is wrapped in parchment paper or in any other thicker paper, such as the wrapping paper, which you have greased well with oil or butter, along its entire length. Roll the paper 6-7 times around the fish, then place it on the grill.

Turn the grill 3-4 times in 20 minutes until the paper is well browned. At the end, unfold the paper and serve the trout with butter and lemon.

Enjoy spring with your loved ones and don't forget to try this recipe grilled trout.

How to make grilled trout stuffed with lemon, butter and parsley

Trout eviscerated will be washed, dried with an absorbent kitchen towel and greased with butter and seasoned with salt and pepper on the outside.

Inside them will be put a paste obtained from: butter soft (at room temperature) mixed with parsley finely chopped and 3-4 tablespoons lemon juice in a bowl.

Prepared trout put parchment paper greased with oil, wrap well at the ends, then put on the hot grill / grill leave for approx. 8-10 minutes on each side.

Near the end, the parchment paper will unfold, leaving trout to stay on the grill until they make a crispy skin and golden baking color.

When ready, the trout will be removed from the parchment paper on a plate, served hot with lemon slices and polenta, along with a glass of dry or semi-dry white wine.

Preheat the grill beforehand.

The trout are washed inside and out with cold water and dried by dabbing.

Grate the peel of 1 lime, squeeze and cut into slices. The rest of the green lemons are cut into 8 slices each.

Peel the garlic and onion. Crush the garlic, cut the onion in half and into thin slices. Aromatic herbs are washed, drained and the leaves are broken.

The trout are filled with pieces of lime, garlic cloves, half the onion slices and the stalks of herbs.

Using a thread, tie 4 slices of lime on both sides of the trout.

Peel a squash, grate it and slice it into thin slices.

Blanch the peas for 2 minutes in salted water, drain and pass through cold water.

The leaves of the herbs are cut into thin strips and mixed with the rest of the onion, cucumber slices and peas.

The stuffed trout are salted and fried on both sides for 8-10 minutes, over a direct heat, on the grill.

Mix the lemon juice and peel, honey, sesame oil and Wasabi and drizzle over the salad. Remove the thread and slices of lime from the trout and the latter are served with cucumber salad and Wasabi.

Almost everyone buys the trout from the supermarket and finds it ready gutted, but we clean it of the small scales, wash it well and let it drain on a towel.
We cut it on both sides and sprinkle big salt, pepper and olive oil inside.
We light the grill before preparing the fish to heat the charcoal well.

I greased the grill with oil so that the fish does not stick or it can be greased with a piece of bacon.
We place the fish but leave space between them.

Leave for a few minutes and when they come off the grill easily, turn them over.

The trout is well fried, we take it out on a tray.
On the hot grill we put and brown the polenta slices.

Serve hot with lemon, garlic and grilled polenta.
A white wine is indicated.

Recipe: Grilled trout with chili and lemon

Not only steaks, be they chicken or beef, but also sausages are grilled. During a good garden party, fish should not be missing from the table either. In our area the most beloved is the trout. If you want to surprise your guests with something original like fish on butter with herbs, try this recipe. Grilled trout with chili and lemon will enchant everyone. How to do it?

Don't forget to clean the grill well before putting the fish. It is good to grease the grill with a little oil, to reduce the possibility of it sticking.
It is eaten very well with garlic and polenta.
If you want it to be done faster, grow the skin of the fish on both sides

But suppose you want to make grilled stuffed trout. With lemon slices, onions and lots of greens inside. Perfect, especially if you have a bigger trout. Here's how:


Step 1

Grilled trout with lemon sauce and baked potatoes

Wipe the water trout with a dry towel, cut it on both sides and grease it with olive oil. Peel a squash, grate it and squeeze the juice. Peel the garlic and chop half of the quantity, and leave the other half whole. Wash the potatoes well and sprinkle them with olive oil and salt, wrap them in aluminum foil, put them in the oven heated to 180C for 70-80 minutes. To make sure they are cooked, we try them with a toothpick.

In a saucepan put 150 ml of organic olive oil to heat, put the whole garlic and rosemary leaves to infuse, increase the heat and add the lemon fillets. Turn off the heat and do not mix in the sauce, to keep the lemon fillets as whole as possible.

Cut the baked potatoes into thick slices and put on each slice a tablespoon of rubbed cream with chopped green onions and finely chopped parsley.

Fry the trout on a hot grill pan on both sides, turning it only after it is well fried and crispy, and finally, when it is ready, brush it with finely chopped garlic.

Place on a plate and sprinkle the crispy fish with olive oil flavored with lemon.