Best 7 Fillet Of Trout With Tomato Recipes

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Indulge in a culinary journey with our delectable fillet of trout with tomato recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our classic fillet of trout with tomato, a timeless dish that showcases the trout's delicate flavor paired with a vibrant tomato sauce. Experience a taste of the Mediterranean with our Mediterranean-style fillet of trout with tomato, a vibrant dish bursting with sun-kissed flavors. For a touch of spice, try our spicy fillet of trout with tomato, a fiery delight that will awaken your senses. If you prefer a creamy twist, our creamy fillet of trout with tomato is an indulgent treat that will satisfy your cravings. Whichever recipe you choose, prepare to be captivated by the harmonious blend of flavors in our fillet of trout with tomato collection.

Here are our top 7 tried and tested recipes!

PAN-FRIED TROUT WITH GARLIC AND LEMON



Pan-Fried Trout With Garlic and Lemon image

Trout's subtle flavor speaks for itself. This recipe features garlic, lemon and it is served with mashed potatoes and roasted tomatoes.

Provided by Syrie Wongkaew

Categories     Dinner     Lunch     Entree

Time 45m

Yield 2

Number Of Ingredients 19

For the Tomatoes:
1 cup cherry tomatoes
1 teaspoon olive oil (to drizzle)
Dash sea salt
Dash black pepper (freshly ground)
1/4 teaspoon lemon zest
For the Potatoes:
4 large potatoes (yellow, peeled and quartered)
1/4 cup milk
1 tablespoon butter
1 teaspoon of sea salt
Pepper to taste
For the Trout:
2 (7 oz./200 g) trout fillets (skin-on)
1 tablespoon olive oil
2 cloves garlic (finely chopped)
2 tablespoons lemon juice
2 teaspoons butter
1 tablespoon parsley (finely chopped)

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F / 190 C.
  • Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
  • Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
  • Roast for 25 minutes, remove from the oven and set aside.
  • Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
  • In a large bowl, mash the potatoes well.
  • Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
  • Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
  • Fry the fish, skin-side down, in the skillet for 5 minutes.
  • Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
  • Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
  • Plate the fish with the sides of mashed potatoes and roasted tomatoes.
  • Serve and enjoy.

Nutrition Facts : Calories 1049 kcal, Carbohydrate 133 g, Cholesterol 142 mg, Fiber 14 g, Protein 58 g, SaturatedFat 10 g, Sodium 1322 mg, Sugar 11 g, Fat 33 g, ServingSize 2 servings, UnsaturatedFat 0 g

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

  • Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
  • In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

FILLET OF TROUT WITH TOMATO



Fillet of Trout with Tomato image

Provided by Daniel Young

Categories     Olive     Onion     Tomato     Bake     Quick & Easy     Trout     White Wine     Fall     Capers

Yield Makes 4 servings

Number Of Ingredients 11

4 trout fillets, about 6 ounces each
Salt
1 tablespoon capers
2 tablespoons green olives, pitted
8 to 10 pearl onions, chopped
1 pound ripe plum tomatoes, chopped
1 tablespoon chopped parsley
1 clove garlic, chopped
1 cup dry white wine
3 tablespoons olive oil
Freshly ground black pepper

Steps:

  • 1. Preheat the oven to 425 degrees.
  • 2. Place the trout fillets on an oiled baking dish and season with salt.
  • 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
  • 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.

BAKED TROUT FILLETS



Baked Trout Fillets image

Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika

Steps:

  • Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES



One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

TROUT WITH TOMATO SAUCE



Trout with tomato sauce image

Bear Grylls suggests fresh rainbow trout with a vibrant tomato and olive sauce for a simple supper that's rich in omega-3

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 11

1 ½ tbsp olive oil
1 shallot , thinly sliced
2 garlic cloves , crushed
1 bay leaf
400g can good-quality chopped tomatoes
1 tsp sherry vinegar
1 tbsp butter
2 rainbow trout fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for you)
handful mixed olives , stones removed
handful basil , shredded
good-quality extra-virgin olive oil , for drizzling

Steps:

  • In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
  • After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
  • Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.

Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

Tips:

  • For the best results, use fresh, wild-caught trout fillets. If using frozen fillets, thaw them completely before cooking.
  • To ensure the trout is cooked evenly, use a fish spatula to gently flip it halfway through the cooking time.
  • Be careful not to overcook the trout, as it will become dry and tough.
  • To add a bit of extra flavor, you can sprinkle the trout with lemon juice or white wine before cooking.
  • Serve the trout immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This recipe for fillet of trout with tomato is a simple and delicious way to enjoy this healthy and flavorful fish. The trout is cooked to perfection and the tomato sauce is light and flavorful. This dish is perfect for a weeknight meal or a special occasion.

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