BASQUE-STYLE TROUT WITH HERBS
This is a somewhat simplified version of a recipe from 'Basque Cooking and Lore' by Darcy Williamson. Our second home is in SW Idaho, which has a strong Basque community, and we have learned to love the Basque cuisine.
Provided by ccferne
Categories Trout
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay fish in one layer in oven-proof dish.
- Combine remaining ingredients, pour over fish, and let stand 30 minutes.
- Turn and marinate 15 minutes longer.
- Bake in preheated 350F oven for 25 minutes or until fish is firm to the touch.
- OR Freeze fish with marinade in zip-lock bag.
- Thaw and bake as above.
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Kabugo John
[email protected]Overall, this was a good recipe, but I think it could be improved with a few tweaks.
Bhura Gillan
[email protected]I would have liked a little more spice in this dish.
cole fonville
[email protected]This recipe was easy to follow and the trout turned out great.
Alicia Blackburn
[email protected]I'm not the biggest fan of trout, but I really enjoyed this dish.
Perry Alex
[email protected]Trout is one of my favorite fish and this recipe really did it justice.
Dilhani Rankothge
[email protected]This recipe is a keeper! I'll definitely be making it again.
Justice Ukperegbulem
[email protected]5 stars!
Amin Alifa
[email protected]I would definitely recommend this recipe to anyone who loves trout or is looking for a new way to cook fish.
Mere Qoro
[email protected]This was my first time cooking trout and I'm so glad I tried this recipe. The trout was delicious and the cooking method was very easy to follow.
jana qeshta
[email protected]I tried this recipe last night and it was a hit! My family loved the trout and the leftovers were even better the next day.
Nithale Youname
[email protected]The flavors in this dish were incredible! The trout was cooked perfectly and the herbs and spices really complemented each other.
Jeffrey Haynes
[email protected]This Basque-style trout recipe was an absolute delight! The trout was cooked to perfection, with a crispy skin and flaky, tender flesh. The combination of herbs and spices added a wonderful flavor to the fish.