How to Cook Trout

Lightly coat your fish in oil. 

Either start the grill at a medium-high temperature or simply wait until only the white-hot ash of coals remains.

A whole fish will take about 12 minutes and fillets will take around 8. For stuffed fish, grill for 10 minutes per each inch. 

Be sure to flip the fish after half of the cooking time by a thin spatula. Keep in mind that the meat is delicate and easily split while cooking. As such, you will need to take extra care while flipping it, otherwise it may break into pieces.

The following recipe is a great idea that you can try:

Put your trout on squares of aluminum foil, and cut the trout in the middle so that the flesh is facing up. Season each side with parsley, chopped rosemary, garlic, salt and pepper. After this, top the trout with thin butter slices, lemon slices and additional rosemary sprigs. Squeeze lemon juice on each fish before closing the foil. Ensure the fish is securely wrapped by adding an additional piece of foil around it. Grill the fish around 7 minutes per side. It’s done when you can stick a fork in easily. Let it cool before eating. You can follow this recipe on a campfire or a grill.

Begin by butterflying the trout.

Coat the outer surfaces of the fish using a bit of oil to prevent it from drying during the baking process.

Dust spices in a light coating onto the fish’s surface. Many recipes for baked trout also include sauce and stuffing for more flavor. 

Preheat the oven to 350 to 375 Fahrenheit. 

Bake your fish for around 20 to 25 minutes until it is fork-tender. 

The following recipe can give you a good starting point:

Preheat your oven to the desired temperature. Place the trout on top of a baking tray that is lightly oiled, so you can stuff it by adding herbs and lemon slices to the fish cavity. Add generous seasoning all over the fish before drizzling on some oil. Bake the fish in your oven for about 20 minutes by then trout will have been cooked through. When the fish is done, the flesh should feel soft to touch and the eyes of the trout should have become white. You can serve the trout since it has been seasoned with vegetables. An alternative is to peel off the top skin layer of the trout and then grate on some fresh horseradish. This will give it a bit extra flavor. 

Begin by cutting off the fish’s head and gutting it.

Roll your trout in some flour. If you would like additional flavor, add cornmeal and your favorite herbs and spices to the flour. 

Put the whole fish in your frying pan to cook it at a heat between medium and medium-high.

You will know the trout is done if the flesh is flaky and firm with golden brown skin. If you did not remove the bones, the backbone will come out fairly easily after the trout is cooked thoroughly. 

The following recipe is a delicious choice for pan fried trout:

Heat up a teaspoon of olive oil along with butter in a frying pan, large, non-stick, so it begins to sizzle. Place the fish in with the skin-side down, frying it for 10 to 15 minutes. Be sure to baste it frequently, so the skin becomes crisp while the flesh is thoroughly cooked. Turn the fish over one minute before removing it, keeping it warm. Add more oil to the pan and throw in bacon lardons as well as croutons. Fry these until they are crisp, around 10 minutes. At the same time, toast flaked almonds on medium heat in a dry pan. Whisk oil and vinegar to make a dressing, then toss this together with the almonds, croutons, and bacon lardons as well as beetroot and watercress. Serve each trout fillet with this salad.