Swiss Baked Trout
Delight your taste buds with the rustic charm of Swiss Baked Trout, a wholesome dish that brings the flavors of alpine simplicity to your table. This recipe features whole, oven-baked trout, generously stuffed with fresh parsley, thyme, and zesty lemon slices for a burst of herbaceous freshness. Bathed in a luscious garlic butter sauce with a splash of optional white wine for subtle elegance, this trout is tender, flaky, and irresistibly flavorful. Finished with a quick broil for a perfectly crisped skin, it's an impressive yet easy meal ready in just 40 minutes. Pair it with roasted potatoes or a fresh green salad for a restaurant-quality dinner perfect for any weeknight or special occasion. Keywords: Swiss Baked Trout recipe, baked whole trout, garlic butter trout, fresh herb trout, lemon-stuffed trout, easy trout dinner.
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Recipe Information
Ingredients
- 2 pieces Trout (whole, cleaned)
- 1 piece Lemon
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme
- 4 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 cup White wine (optional)
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking dish large enough to hold both trout and lightly grease the bottom with olive oil.
Rinse the trout under cold water and pat them dry with paper towels. Season the inside of each fish cavity with a pinch of salt and black pepper.
Thinly slice half of the lemon into rounds. Juice the remaining half and set the juice aside.
Stuff each trout with a combination of parsley, thyme, lemon slices, and 1 tablespoon of butter. Place the stuffed trout into the prepared baking dish.
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Remove from heat and stir in the reserved lemon juice and white wine (if using).
Drizzle the garlic butter mixture over the trout. Sprinkle the remaining salt and black pepper over the top of the fish.
Tightly cover the baking dish with aluminum foil to retain moisture while baking. Place the dish in the preheated oven and bake for 20 minutes.
After 20 minutes, remove the foil and switch your oven to broil. Broil the trout for an additional 3 to 5 minutes, or until the skin becomes lightly golden and slightly crisp.
Remove the trout from the oven and let it rest for 5 minutes. Serve warm with a side of steamed vegetables, roasted potatoes, or a fresh green salad.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 48.0 mcg | 240% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
