Whenever looking for a quick, nutritious yet delicious recipe, I always head to baked fishes, and today it’s baked trout. Let me share how to bake a whole trout in 15 minutes.
Table of Contents
What is trout?
Trout is a type of freshwater fish belonging to the Salmonidae family. There are several species of trout, with the most well-known being:
- Rainbow Trout (Oncorhynchus mykiss): These trout are known for their vibrant, rainbow-like coloring on their sides. They are native to North America and have been introduced to various parts of the world for recreational fishing.
- Brown Trout (Salmo trutta): Brown trout have a brownish-olive coloration with distinct red and black spots. They are native to Europe and have also been introduced to other parts of the world.
- Brook Trout (Salvelinus fontinalis): Brook trout are native to North America and are characterized by their dark greenish-brown coloration with light worm-like markings on their back. They are often found in cold, clear streams.
- Cutthroat Trout (Oncorhynchus clarkii): Cutthroat trout are primarily found in North America and are named for the distinctive red or orange mark on their throat. They vary in coloration depending on the subspecies.
Difference between Trout and Salmon
At first, I was confused between trout and salmon, thinking trout is a “small” salmon. But I was wrong. Trout and salmon are both members of the Salmonidae family, so they share some similarities due to their common ancestry. However, they are two different species. Here are some key differences:
- Appearance: One of the primary differences is their appearance. Trout tend to have a more streamlined, slender, and much smaller body shape compared to salmon. Trout often have small, black spots on their bodies, while salmon usually have larger and more pronounced spots. About the color, salmon are often more silvery in color when they are in the ocean and then turn reddish or pink when they return to freshwater to spawn. Trout, on the other hand, tend to have more diverse coloration, with species like rainbow trout displaying vibrant, rainbow-like colors on their sides.
- Habitat: Trout and salmon have different habitat preferences. Trout are primarily found in freshwater habitats, such as rivers, streams, and lakes. While salmon also spend a significant portion of their lives in freshwater, they migrate to the ocean as part of their life cycle and then return to freshwater to spawn.
- Meat Flavor: Both trout and salmon are valued for their delicious meat, but their flavors can vary. Salmon has a vibrant orange to red color and a distinctive, rich flavor, while trout’s meat often has white, pink or light orange color, and milder taste.
How to Bake a Whole Trout
Because trout is quite small for fillets cuts, unlike pangasius fish or salmon, you will often buy a whole trout from the supermarkets or markets. I usually buy a whole rainbow trout from a supermarket nearby my house. Let me show you how to bake a whole trout in just 15 minutes.
Step 1. Seasoning the trout
- Before preparing the fish, preheat the oven to 400oF (200oC). Wash gently the trout under water to clean the possible impurities. Then, prepare a tray covered with aluminum foil and place the fish on. Season the trout with ginger slices, several cloves of garlic, pepper in order to remove the fishy smell and add more taste to the trout meat. Finally, drizzle it with a bit of olive oil to enhance the flavor.
Step 2. Baking the trout
- Place in the Preheated Oven: Carefully transfer the seasoned trout to the preheated oven.
- Bake for 15 Minutes: Allow the fish to bake for approximately 15 minutes. The exact cooking time may vary slightly depending on the size of your trout; if it’s bigger (reference: my trout is around 300g), increase 5-10 minutes more. To check if it is well done, try flaking with a fork. If you would like to bake your trout at 350°F (175°C), bake in at least 20 minutes. However, I don’t recommend baking the fish at a higher temperature than 400°F because fishes are easily burnt and dried if they are baked at high temperature.
- Check for Doneness: A good sign that your whole trout is totally cooked is its slightly burnt skin. However, to ensure the fish is cooked through, you can use a fork to gently flake a small section of the fish. If you can easily flake it, your baked trout is ready to be enjoyed.
- Serve Hot: Remove the fish from the oven. Then, garnish with some more fresh herbs (basil, rosemary, thyme, spring onions, etc.), also keep the baked garlic and ginger to eat along with the baked meat. Enjoy it while it’s still hot, firstly to enjoy the best flavor and texture, secondly to avoid the fishy smell once your baked trout cools down. Carefully remove the burnt skin, enjoy the juicy meat, and avoid swallowing its bones.
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How to bake a whole trout in 15 minutes
Whenever looking for a quick but nutritious recipe, I always head to baked fishes. Let me share how to bake a whole trout in 15 minutes.
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Servings: 2 people
Calories: 215kcal
Ingredients
- 1-3 trout
- 3-5 slices ginger
- 2-4 cloves garlic
- A pinch of salt & pepper
- Olive oil
Instructions
Step 1. Seasoning the trout
- Before preparing the fish, preheat the oven to 400°F (200°C). Wash gently the trout under water to clean the possible impurities. Then, prepare a tray covered with aluminum foil and place the fish on. Season the trout with ginger slices, several cloves of garlic, salt and pepper in order to remove the fishy smell and add more taste to the trout meat. Finally, drizzle it with a bit of olive oil to enhance the flavor.
Step 2. Baking the trout
- Place in the Preheated Oven: Carefully transfer the seasoned trout to the preheated oven.
- Bake for 15 Minutes: Allow the fish to bake for approximately 15 minutes. The exact cooking time may vary slightly depending on the size of your trout; if it’s bigger (reference: my trout is around 300g), increase 5-10 minutes more. To check if it is well done, try flaking with a fork. If you would like to bake your trout at 350°F (175°C), bake in at least 20 minutes. However, I don’t recommend baking the fish at a higher temperature than 400°F because fishes are easily burnt and dried if they are baked at high temperature.
- Check for Doneness: A good sign that your whole trout is totally cooked is its slightly burnt skin. However, to ensure the fish is cooked through, you can use a fork to gently flake a small section of the fish. If you can easily flake it, your baked trout is ready to be enjoyed.
- Serve Hot: Remove the fish from the oven. Then, garnish with some more fresh herbs (basil, rosemary, thyme, spring onions, etc.), also keep the baked garlic and ginger to eat along with the baked meat. Enjoy it while it’s still hot, firstly to enjoy the best flavor and texture, secondly to avoid the fishy smell once your baked trout cools down. Carefully remove the burnt skin, enjoy the juicy meat, and avoid swallowing its bones.
Nutrition
Serving: 150g | Calories: 215kcal