Baked Trout with Yogurt and Herbs
September 11, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dinner, Easy, Easy Seafood Recipes, fried, Lunch, Main Course, New Seafood Recipe, Supper
 | Baked Trout with Yogurt and Herbs – This fabulous, baked fish recipe is an herbed, creamy sensation! Whole , fresh trout, a subtle change from seafood, is oven baked with an out of this world fresh herb medley, and thick, rich yogurt and cream. The fragrant herbs also give this quick and easy fish recipe a very appetizing cooking aroma. Cook Time: 20-25 mins |
Ingredients to make Baked Trout with Yogurt and Herbs
6 6-8 oz trouts
7 1/2 fl Greek strained yogurt
2 1/2 fl Whipping cream
2 tb Fresh chopped parsley
2 tb Chopped chives
2 tb Chopped fennel
1 ts Fresh chopped thyme
1 ts Fresh chopped oregano
1 ts Fresh chopped tarragon
Clarified or unsalted butter
Directions to make Baked Trout with Yogurt and Herbs
Step 1:Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place.
Step 2:Chop the herbs and mix them gently in a small saucepan. Measure the yogurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse.
Step 3:About 1/2 hour before you plan to serve the trout, bring the yogurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through
Image Source: Smabs Sputzer