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Baked Steelhead Trout with Thyme and Lemon

Baked Steelhead Trout with Thyme and Lemon


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Ingredients

  • 2 steelhead trout fillets
  • 2 Tablespoons olive oil
  • 1 Tablespoon thyme
  • 2 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 lemon, juiced

Directions

Preheat the oven to 350 degrees F.

Place the two pieces of trout in a bowl and add all of the ingredients in. Mix all of the ingredients and make sure the fish is fully coated.

Let the fish marinate for about an hour.

Place the fillets on a nonstick baking sheet and bake in the oven for about 20 minutes, flipping once in between that time.

Nutritional Facts

Servings4

Calories Per Serving124

Folate equivalent (total)7µg2%


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons lemon pepper
  • 1 ½ tablespoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • ¼ cup grated lemon zest, divided
  • 4 (6 ounce) fillets rainbow trout
  • 1 lemon
  • ½ cup lemon juice
  • ½ cup extra-virgin olive oil

In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.

Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.

Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.


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