Baked Trout with Vegetables

Baked trout with vegetables and rucola

Baked trout with vegetables and rucola

Baking fish wrapped in foil is an excellent idea, because flavors are much more intense and the meat is more tender. The downside, as you can see from the above photo, is the presentation, which suffers a bit. Well, to be honest, I don’t have special fish plates, that’s why I served it straight from the foil.

Anyway, here’s my baked trout recipe:

Get two medium-sized fish. If you can arrange with the shop assistant to clean them for you, that’s awesome. If not, expect a bit of mess in the kitchen. I’ve got mine already cleaned and ready to cook:

Cleaned fish

Cleaned fish

Heat two tablespoons of olive oil. Chop one big onion and add it to the pan.

Cooking onion in hot olive oil

Cooking onion in hot olive oil

Cook it for about 2-3 minutes over medium heat. Add 10-12 chopped mushrooms:

Chopped mushrooms

Chopped mushrooms

Stir well, then add salt and some red hot chili flakes:

Fish stuffing: onions, mushrooms and red chili flakes

Fish stuffing: onions, mushrooms and red chili flakes

Chop 3-4 cherry tomatoes and one green bell pepper and add them to the pan:

Vegetable stuffing mix for fish

Vegetable stuffing mix for fish

Chop 6-7 garlic cloves and mix them with two tablespoons olive oil and the juice from half lemon:

Chopped garlic with olive oil and lemon juice

Chopped garlic with olive oil and lemon juice

Put the fish on aluminum foils, spoon the vegetable stuffing inside them, then pour this mixture on top of the fish.

Fish - stuffed, glazed, ready to go in the oven for baking

Fish - stuffed, glazed, ready to go in the oven for baking

Close the foils, so the fish look now like Egyptian mummies :)

Fish in aluminum foil

Fish in aluminum foil

Bake the fish in the oven, over medium heat. It should be done in about 45 minutes. Anyway, after 40 minutes, take it out of the oven and open the wrappings, then return it to the oven and bake it for 5-10 minutes more, so it gets a kind of crust.

Oven-baked, stuffed fish

Oven-baked, stuffed fish

Now, if you want to go festive, transfer the fish on special fish platters. The easier option is to just unwrap and serve it like this:

Nice and juicy baked trout

Nice and juicy baked trout

Ingredients:

  • 2 medium size fish (trout or any other fish of your choice)
  • 10-12 mushrooms
  • 1 big onion
  • 1 green bell pepper
  • 3-4 cherry tomatoes (or one big tomato)
  • 6-7 garlic cloves
  • 4 tablespoons olive oil
  • lemon juice from a half lemon
  • lemon slices (for serving)
  • red chili flakes
Posted in Oven baked fish recipes | Tagged , , , , , , , | Leave a comment

Shrimp Quesadilla

This is a quesadilla recipe perfect for a light lunch. You can use fresh shrimps, if you can find them. If not, frozen shrimps are still fine.

Ingredients:

  • 2 large tortillas
  • 1cup frozen cooked shrimps, peeled
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon red hot chili flakes (if you like very spicy food, you can use as much chili as you wish)
  • 2 garlic cloves, peeled, crushed
  • Juice from one lime
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup green onions, chopped
  • 2 cups Monterey Jack cheese, shredded
  • salt and pepper to taste

Directions:
Heat the olive oil in a stick-free pan. Add the green onion, garlic, chili flakes. Cook for 2-3 minutes over medium heat, stirring a few times. Add the shrimps, lime juice and parsley. Cook for about 2-3 minutes.

Heat the tortillas in a pan for about 30 seconds on each side. After you finish heating the second tortilla, leave it in the pan and add shredded cheese on top of it. Then add the shrimp mix on top of the cheese and cover with the other tortilla. When the cheese starts melting, flip the quesadilla over. You can do that with the help of a plate or of a second pan, or you can just use two spatulas, if you’re handy enough.

Cut the quesadilla in 6-8 wedges and serve it hot.

Posted in Seafood Quesadillas | Tagged , , , , , | Leave a comment

Latest Recipes

  • Categories