Traditional recipes

Trout on a bed of vegetables

Trout on a bed of vegetables

I prepared the fish by cleaning it and cutting off its head and tail. I washed it in lemon water and dried it with a paper towel. Then I rubbed it with salt, pepper and dried thyme and let it penetrate a little with spices, then I greased it with oil and left it to cool for an hour.

I cleaned and chopped the onion, garlic and carrot and cut the peppers into slices.

In the hot oil I fried some mustard seeds, I added onions, garlic, carrots and peppers and when they were browned I took them out on a preheated tray in the oven.

In the same oil, I fried the trout for the first time over a high heat - on one side - I put the lid on and reduced the heat, after 3-4 minutes I turned it over and fried it on the other side. In total 10-15 minutes. I extinguished it with a glass of wine.

I arranged the already roasted vegetables on top of the fish and ate it with the salad with the ingredients described.

You can also make a garnish of potatoes with rosemary.



OVEN WITH VEGETABLES IN THE OVEN

We didn't miss the fish on the New Year's table. We preferred it trout with baked vegetables, an extremely simple, delicious and healthy recipe. I didn't even know what to do with it, my husband cleaned my fish and I took care of the vegetables.

It didn't take more than 15 minutes for it to reach the oven and in the evening we enjoyed a tasty and light portion of trout with baked vegetables.

  • 2 trout of 500-600 g / one
  • 5-6 tablespoons olive oil
  • salt and pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 red bell pepper
  • 2 tomatoes
  • 3-400 g fresh mushrooms (frozen or 200 g per box)

Clean the fish, wipe them with an absorbent napkin, salt and pepper them evenly inside. Grease a pan with oil and place the trout.

Peel and slice the vegetables and place them in the pan next to and over the fish. Salt and pepper lightly, then sprinkle with olive oil.

Cover the tray with a lid or aluminum foil and place in the preheated oven at 180 ° C. Leave the foil for 20-25 minutes until the vegetables begin to soften, then uncover and leave for another 10-15 minutes.

Spot the hot fish with the vegetables in the pan. Enjoy!

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Fish on a bed of vegetables in a Romanian dish is a simple and delicious fish recipe. The Romanian dish used for this fish dish gives the culinary preparation a special flavor. The dish should be greased with olive oil. Peeled and diced potatoes are placed in a bowl together with the onion cut into scales. Put the sliced ​​carrots, the corn kernels and the last time you put the fish.

Sprinkle the sliced ​​garlic and sliced ​​pepper on top, then pour the water up to the level of the fish and add a little salt.

Cover the pot and bake for half an hour. After this time, remove the lid and leave for another quarter of an hour for the fish to brown.

For dressing, pour the yogurt into a pan, add the Parmesan cheese and mix until smooth. Finally, sprinkle a little oregano and add diced cucumbers.

The fish on a bed of vegetables in a Roman bowl is served hot, covered with yogurt dressing.
For serving I would need a set of cutlery to serve over from the Kitchen Shop.


Here's how easy it is to bake trout with a garnish of mashed potatoes

Ingredients for 4 servings:

  • 4 trout (medium or large depending on your preference)
  • 4 bunches of green onions
  • 4 cloves of garlic
  • 2 bunches of leurda (wild garlic)
  • 1 bunch of parsley
  • 4 larger potatoes
  • 1 lemon + juice from another lemon
  • 50-80 g of table butter (butter can be replaced with sunflower oil)
  • salt, pepper (to taste)

You will also need foil to fold the fish and make baskets for the potatoes.


How to cook the best trout in the oven on a bed of vegetables

To start, preheat the oven to 200 degrees, then prepare a large stove tray, on the bottom of which you put baking paper, to avoid catching or burning vegetables. Peel the potatoes and cut them into slices, then do the same with the onion and red pepper. The carrot should also be cleaned, then cut into pieces of about an inch. Next are the mushrooms, which, as soon as they are carefully cleaned, can be crushed at will.

Arrange the vegetables in the pan, season with salt and pepper, then sprinkle with a little oil and leave in the oven for about a quarter of an hour. Meanwhile, clean the fish of scales and entrails.

Using a knife with a flexible blade and a sharp tip, cut the fillets on both sides, as close to the bones as possible. Carefully clean any bones, wipe with a towel, then season with salt and pepper and set aside.

Separately, in a pan or small saucepan, prepare the butter sauce for greasing the fish. Melt the butter, add the finely chopped onion and cook over medium heat for a few minutes, until soft. Then put the crushed or pressed garlic and continue to stir for another minute, then remove from the heat.

Then add the grated peel and juice of half a lemon, as well as half of the aromatic herbs, finely chopped beforehand. Stir in the sauce and set aside to cool slightly. Remove the vegetable tray from the oven, then place the fish pieces on top of the vegetables.

Grease the fish on both sides with the prepared sauce, using a kitchen brush, and place a few slices of lemon next to the fillets. Leave the tray in the oven again for about 15-18 minutes, depending on how thick the fish fillets are. When the meat comes off easily, the fish is ready.

Remove the pan from the oven and set aside for a few minutes to cool. Then sprinkle the remaining herbs and serve while hot. All we have to do is wish you a good appetite!


TROUT ON THE BED OF VEGETABLES IN THE OVEN

The baking tray is greased with olive oil, in which 3 beds are made consisting of: slices of tomatoes, peppers, lemon, onion, garlic and basil leaves. The trout is split in two and placed on these vegetable beds after being seasoned with salt, pepper and special fish spice. Among the fish there are also halves of: tomatoes, peppers and lemon slices. Stop with olive oil and put in the hot oven (200 degrees) and keep for about 30-35 minutes.

They can be served with natural potatoes.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Trout on a bed of vegetables

A recipe for trout on a bed of vegetables from: trout, tomatoes, zucchini, carrots, lemons, rosemary, red onions, asparagus, white wine, potatoes, salt, pepper and olive oil.

Ingredient:

  • 2 trout
  • 4 large tomatoes
  • 1 zucchini
  • 1 large carrot
  • 2 lamai
  • a few sprigs of rosemary
  • 1 red onion
  • 2 asparagus threads
  • 100 ml white wine
  • 300 g new potatoes
  • salt
  • pepper
  • 3 tablespoons olive oil

Method of preparation:

Peel a squash, grate it and salt it with olive oil. Place two slices of lemon, two diced tomatoes and rosemary inside the trout.

In a heat-resistant bowl, place a bed of half-cut potatoes, sliced ​​tomatoes, julienned red onions, zucchini and carrot slices, and chopped asparagus. Season the vegetables with salt and pepper to taste and place the trout.

Sprinkle everything with olive oil and add the wine mixed with a little water. Cover the dish with aluminum foil, prick it in 3-4 places and bake in the preheated oven for about 20 minutes. Remove the foil and put the tray back in the oven. Grease the fish with the juice from the pan from time to time. When the vegetables and fish are penetrated, place them on a plate and serve.


How to make grilled trout or frying pan with vegetables and miller's sauce, without getting caught ?!

Today I will explain step by step how to make grilled or pan-fried trout with vegetables and miller's sauce, without getting caught ?!

Have you tried so many times to grill or fry the pan and it has caught the bottom ?! No problem, from now on if you follow a few simple steps you will have a guaranteed success!

I made this simple recipe following your messages and no matter what kind of fish it is, it will have to be prepared the same way.

Why trout ?! Because it is a boned fish, a whole piece and it will have to be handled with care, being a little harder to make than fish fillets.

For many other fish recipes, go to the fish section of the site, click here or on the photo.

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During this time we clean the vegetables, we cut the carrot into slices, the bell pepper into slices, the zucchini into half thicker slices, the broccoli if it is too big we cut it into 2-3 pieces.

Prepare the vegetables as follows: put half the amount of butter in a saucepan on the fire, add the carrots, salt and a little water to suffocate. Cook for 7-8 minutes, then add the bell pepper, zucchini and broccoli, sauté for another 3-4 minutes on high heat and set aside.

It's time for the trout, which we will put on a kitchen towel and wipe it very well from excess water, inside, but also outside, so that when you touch it you do not feel it sticking to your fingers.

Season with salt and pepper. And leave it aside for another 10-15 minutes, you will see that after seasoning the salt will extract more water from the fish, so we will wipe it again with a kitchen towel both inside and outside.

Heat a pan with 1-2 tablespoons of sunflower oil and put the pieces of fish only when the pan is hot enough, that means it sizzles well. Let it cook for 1 minute and a half on each side and then reduce the heat to medium, turning the fish again on the first part that was put in the pan and cook for another 2 and a half minutes on each side.

For the sauce, we will put all the ingredients and the remaining butter on low heat, until the butter starts to soften, then we take it off the heat and mix until the composition emulsifies. Do not boil and do not rush that the sauce will be cut.


Trout on a bed of spicy vegetables is a simple and easy to prepare recipe, available to anyone.

INGREDIENT:
(for 2 servings)

2 pcs. trout
2-3 tablespoons spicy oil (homemade with hot peppers)
3 tablespoons flour
12 cherry tomatoes
5 medium-large mushroom mushrooms
1 cup frozen peas
1 carrot maricel
1 teaspoon hot pepper flakes
50 ml white wine
50 ml chicken soup
salt
pepper
1 teaspoon thyme

We clean and wash the fish very well, rub it with sea salt both inside and outside. We cut the fish a little to get a stronger aroma into its meat. Roll it in flour and fry it for about 5 minutes on both sides.

Then we take it out and let it wait on a plate until we prepare the vegetables. Put a finely chopped onion in the same oil in which we fried the fish. When it becomes glassy, ​​add the rest of the vegetables and hot pepper flakes, continuing to cook for a few minutes, until they start to soften.

Put the hardened vegetables in a heat-resistant dish, pour the wine and soup over them, season with salt, pepper and thyme, then place the fish over the vegetables. Cover with foil and put in the oven (at 200 ° C) for 20 minutes, then for another 10 minutes without foil.


RECIPE | Trout on a bed of vegetables

Peel the trout, gut them, salt them inside and out and grease them with olive oil. Place two slices of lemon, two chopped tomatoes, inside the trout
cubes and rosemary.

In a heat-resistant bowl, place a "bed" of half-cut potatoes, sliced ​​tomatoes, julienned red onions, zucchini and carrot slices, and chopped asparagus.

Season the vegetables with salt and pepper to taste and place the trout. Sprinkle everything with olive oil and add the wine mixed with a little water.

Cover the dish with aluminum foil, prick it in 3-4 places and bake in the preheated oven for about 20 minutes. Remove the foil and put the tray back in the oven. Grease the fish with the juice from the pan from time to time. When the vegetables and fish are penetrated, place them on a plate and serve.