Oven roasted rainbow trout with saffron mushrooms
Oven roasted rainbow trout with saffron mushrooms

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, oven roasted rainbow trout with saffron mushrooms. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Oven roasted rainbow trout with saffron mushrooms. Place orange halves, cut-side up, on sheet. STIR tomatoes into fennel mixture, then. Add the cumin powder, Kashmiri chilli powder and saffron.

Oven roasted rainbow trout with saffron mushrooms is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Oven roasted rainbow trout with saffron mushrooms is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook oven roasted rainbow trout with saffron mushrooms using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Oven roasted rainbow trout with saffron mushrooms:
  1. Take 4 trout fillets, washed, dried and bone checked
  2. Prepare Large punnet of mushrooms, I used chestnut mushrooms
  3. Make ready Garlic, chopped
  4. Make ready White wine
  5. Take to taste Saffron
  6. Get to taste Salt
  7. Make ready Olive oil
  8. Prepare Fresh parsley to serve

Slice mushrooms and place half in the bottom of a shallow baking dish. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms. Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion. Cut two sheets of heavy duty aluminum foil that are larger than your fish.

Instructions to make Oven roasted rainbow trout with saffron mushrooms:
  1. Preheat oven to high (will crisp up the skin). Wash and chop mushrooms. Heat oil in a pan and cook garlic. After a min or two add mushrooms. Turn up the heat. When they release their water add the wine and let it evaporate
  2. Add saffron, Salt and continue to cook until liquid disappears and they start to fry. Grease a baking tray lined with baking paper with olive oil. Place trout on top, season to taste. Roast on high for 10-12 mins max. Skin will be crispy, flesh nice and flaky
  3. Serve with fresh parsley šŸ’—

Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion. Cut two sheets of heavy duty aluminum foil that are larger than your fish. Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Trout has some fat in it, so you will want a bit of acid to balance it.

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