Ina Garten Trout Recipe

Directions. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon …

Rating: 4.5/5(217)
Author: Ina Garten
Cuisine: European
Category: Main-Dish
1. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
3. Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

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Mustard-Roasted Fish from Barefoot Contessa. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof …

1. Preheat the oven to 425 degrees.
2. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
3. Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

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In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste. In a small bowl, …

Rating: 5/5(82)
Difficulty: Intermediate
Category: Main-Dish
Steps: 6
1. In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
2. In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
3. Preheat the oven to 250 degrees F.
4. Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

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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

Rating: 5/5(372)
Category: Dinner, Main Course
Cuisine: French
Total Time: 30 mins
1. 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.
2. 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.
3. 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.
4. 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.

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Ina Garten Recipes. Search. Most Popular Most Popular; Recently On TV; Ratings; Showing 1 - 15 of 1521. Fresh Peach Cake. Recipe courtesy of Ina Garten. 79 Reviews. Apple Cake "Tatin"

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Step 1. Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 …

Rating: 3.8/5(39)
Category: Seafood Recipes
1. Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
2. Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
3. Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

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Herb-Roasted Fish from Barefoot Contessa. Preheat the oven to 400 degrees. Place the pieces of parchment paper on a flat surface, fold them in half …

1. Preheat the oven to 400 degrees.
2. Place the pieces of parchment paper on a flat surface, fold them in half crosswise, and cut each piece like a large paper heart cutout. Open the fold flat and place each fillet lengthwise just to the right of the fold. On each fillet, sprinkle ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 sprigs of thyme, and place 2 olives alongside the fish.
3. Brush the edges of the entire parchment paper with the egg whites. Fold the left side of the parchment paper over the right side so the edges line up, creating a packet. Press the edges together to create a seal. Starting at the edge at the top of the heart, make overlapping folds in the parchment, until you reach the “tail” of the heart. Fold the last end underneath to seal the packet. Place all the packets on sheet pans, making sure the oil and lemon juice don’t run out when you transfer them. Bake for 15 minutes exactly. Place each packet on a dinner plate, cut an X in the middle with scissors, and serve hot, allowing each person to tear open the packet.make it ahead: Prepare the packages and refrigerate for up to 1 day. Bake before serving.

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Rinse trout filets and pat dry. Mix salt and pepper with the flour and roll fillets in the flour mixture. Melt the butter in a large frying pan and saute the filets for five minutes. Turn …

Rating: 5/5(1)
Category: Trout
Calories: 334 per serving
1. Rinse trout filets and pat dry.
2. Mix salt and pepper with the flour and roll fillets in the flour mixture.
3. Melt the butter in a large frying pan and saute the filets for five minutes.
4. Turn the fish and saute the other side for about four minutes.

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For the breadcrumbs, Ina calls for white sandwich bread. I always have whole wheat at home and used that instead. Bread crumb topping adapted from Mac and Cheese, Ina Garten. Serves 2 to 3. 1, 1 1/2 lb trout fillet or 2 smaller fillets. 1 Tbsp Dijon mustard. 2 Tbsp fresh dill, chopped. 1 Tbsp freshly squeezed lemon juice. 3 Tbsp olive oil. Salt

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Advertisement. Step 2. Heat a large saute pan over medium heat. Add the olive oil and butter. Dredge the fillets in the flour mixture on both sides. Add to the pan and increase heat. Put the garlic cloves in the pan and swirl it around. Step 3. …

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Steps: Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper.

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The recipe has 5 stars on the Food Network Kitchen app for a reason. Ina Garten's Lemon Cappellini, as seen on Food Network's Barefoot Contessa. A …

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Honey Balsamic Steelhead Trout blends slightly tart yet sweet flavors using balsamic vinegar, honey, brown sugar, lemon juice, and garlic to create an incredible, lightly glazed trout. Pair it with roasted broccoli, and you have yourself a complete meal. If you’re looking for a few more seafood recipes, don’t miss my Creamy Tuscan Steelhead Trout, …

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I have a playlist of all my favorite love songs so all you need…. Cooking. Raspberry Cheesecake. You don’t need a holiday to bake this Raspberry Cheesecake but I guarantee that you’ll make your Valentine feel really special if…. Cooking. Truffled Mac & Cheese. When it’s cold outside, Mac & Cheese is always a good idea, but my Truffled

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