Traditional recipes

Trout on a bed of spicy vegetables

Trout on a bed of spicy vegetables

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  • 5 pieces of gutted trout, without head
  • flour
  • oil
  • 1 string green onion
  • frozen cherry tomatoes
  • frozen peas
  • frozen broccoli
  • 1 small box of mushrooms
  • hot pepper flakes
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Trout on a bed of spicy vegetables:

I washed and dried the trout, then I put them in flour and I fried them in oil, for 5 minutes on each side. I took them out, and kept them in a warm pot. In the same oil, fry the sliced ​​green onions for a few minutes, add the tomatoes, peas and broccoli and let them cook for a few minutes. I also put the drained and washed mushrooms, I sprinkled the hot pepper flakes, salt and a little pepper. When the vegetables were sautéed, I put them in a tray and put the squid on top. I left it in the oven for about 30 minutes, turning the trout and chewing the vegetables lightly. In the last few minutes I turned on the oven grill and browned the trout nicely. The combination of spicy vegetables with baked fish was amazing !!

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 bowl 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 put it in the oven 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.

Put on a bed of vegetables

Meanwhile, carefully prepare the vegetables you will use. Cut them into smaller pieces, just for a mouthful. Put them in the pan and sprinkle them with olive oil, balsamic vinegar, salt, pepper and herbs.

Over the bed of vegetables, arrange the chicken pieces, after you have greased them with olive oil and seasoned them with salt and pepper.

Leave everything in the oven for an hour, until the chicken is ready. Then take it out on a plate and let it sit for a while before serving.

Mix the vegetables and cook for another 5-10 minutes if necessary. Serve with fresh parsley on top.

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Peel a squash, grate it and boil it in a large pot of salted water.

Rinse the trout with cold water and pat dry with a paper towel. Grease the inside and outside with olive oil and sprinkle Kotányi Grill fish mixture. Cut the lemon and fill the trout with lemon slices.

To prepare the gremolata: Rinse and finely chop the parsley and dill. Grate the peel and then squeeze the lemon juice. Mix the greens, peel and lemon juice with olive oil and garlic from Kotányi. Season to taste with salt and pepper.

Cut the potatoes into slices about 3 mm thick. Spread a large piece of aluminum foil on each person. Arrange the potato slices on top, then sprinkle with olive oil and season with salt and pepper. Place a trout on each bed of potatoes and use aluminum foil to create a tightly closed package. Make sure the aluminum foil does not touch the fish.

Place the packages on the grill and cook over indirect heat for about 20 minutes so that the fish is steamed.

Carefully remove the trout from the aluminum foil, place it on the plate next to the potatoes and gremolata, season to taste with salt and pepper and serve.

1. Clean the mushrooms with a clean towel from any soil residue and cut them into slices. Finely chop the onion. Put the mushrooms to harden in a hot pan with a little olive oil and after it gets colored add the onion. Add a pinch of salt and a pinch of freshly ground pepper.

2. Cut the julienned pepper and cut the tomatoes into cubes. Add the peppers and tomatoes to the pan, over the onions and mushrooms and let simmer for 2 minutes.

3. Peel the garlic cloves and grate them on the vegetables in the pan. Flavor with a little oregano. Mix and form with a spoon four recesses as seen in the photo.

4. Put the eggs in the four holes and sprinkle a pinch of salt over the eggs. Next, to prepare the eggs, we have two options: either put a lid on the pan and the accumulated heat will bake the stitches or, if the handle of the pan allows us, put it in the oven for a few minutes until the stitches are done.

5. Flavor with fresh parsley or possibly with whatever greens you prefer. Thus prepared, eggs with vegetables are attractive and combat the monotony that can affect breakfast. We have also presented such combinations of eggs with vegetables or eggs with mushrooms on the site and there are no recipes nailed down. With the help of various vegetables, mushrooms, cheeses or ham, combined with eggs we can get tasty and filling dishes.

Vegetable trout in the oven

Cut 1/2 lemon into thin slices and squeeze the other half of the juice.

Season the cleaned fish and wash with salt and pepper to taste.

Insert 1 slice of lemon together with 1 sprig of thyme.

Peel the vegetables, then slice the dried onion halves, bell peppers and slice the carrots and green onions. Put them together with the peas in a large bowl, sprinkle with a few tablespoons of oil, season with salt, pepper and mix well.

Pour into a pan greased with a little oil, add water and bake in the hot oven for about 20 minutes, at 180 degrees or until the vegetables begin to soften.

Remove the tray, place the remaining lemon slices on top of the fish and stop with the lemon juice. Put back in the oven for about 20-25 minutes or until the fish is done.

Serve hot, serving a fish on a plate on a bed of vegetables and lemon slices.

Fish recipes for New Year's Eve 2019: how to prepare sea bream, carp and trout

In the rows below are presented three recipes with fish after which you can prepare sea bream, carp or trout for those with whom you will celebrate New Year's Eve this year.

Sea bream on a bed of vegetables

Those who prefer sea bream fish can choose to "rest" it on a bed of vegetables when enjoying it. For the recipe we have chosen you need the following ingredients:

- 2 pieces of sea bream
- 1 large lemon
- 1 green zucchini (zuchinni)
- 1 red onion
- A few cherry tomatoes
- 3-4 cloves of garlic
- a few strands of green parsley
- 2-3 tablespoons of olive oil
- sea salt
- lemon pepper
- Mosaic pepper.

How to prepare the sea bream recipe on a bed of vegetables: first clean the fish of scales, split it on the belly and remove the intestines, then wash with cold water. Afterwards, season the sea bream pieces inside and out with sea salt and lemon pepper, then put the lemon slices and a few cloves of garlic in their bellies.

The zucchini is cut into slices, onions, slices and put all in a heat-resistant dish. Add the cherry tomatoes, sprinkle with olive oil and season with sea salt and mosaic pepper. Now it's time to put the fish on the vegetable bed to "rest" while they are in the oven. It is given at 200 degrees and put for almost 20 minutes until the fish is nicely browned. At the end, season with finely chopped green parsley and other vegetables, as your heart desires.

Sea bream on a bed of vegetables seasoned with green parsley

Carp in tomato sauce in the oven

To prepare carp in delicious baked tomato sauce you need the following ingredients:

- 4 pieces of carp
- 5 cloves of garlic
- salt
- pepper
- basil
- 1 large onion
- 5 tomatoes.

How to prepare the recipe carp in tomato sauce in the oven: mix in a plate: salt, pepper, 3 cloves of crushed garlic and basil. Subsequently, season the carp pieces and cover with foil and then refrigerate for 30 minutes. In the blender add the chopped onion, garlic, tomatoes and blend.

The last steps before making even the most capricious to crave this dish are: grease the heat-resistant dish with oil, then add the tomato sauce, on top of the pieces of carp and put in the oven until the sauce drops and browns beautiful.

Carp in tomato sauce in the oven

Baked trout with vegetables

If you want to prepare trout with vegetables in the oven you need:

- 3 pieces of trout
- 2-3 pieces of carrot
- 1 onion
- 2-3 bunches of parsley
- salt
- pepper

For millers sauce you need to use: 50-100 g butter salt + pepper and 1-2 lemons.

How to prepare the trout in the oven: first clean the trout and sprinkle salt and pepper on it, then grease the pan with butter and put it in the oven. Peel a squash, grate it and slice it. Grease a pan with butter and then put a bed of chopped parsley, carrot and onion. Put the trout and cover it with parsley, onion and carrot. Afterwards, put it in the oven and, according to your preferences, it can be served with lemon sauce (meuniere sauce).

How to prepare miller sauce: melt one in a pan, put the parsley and leave on the fire for 2-3 minutes. Then add a little lemon peel and juice from a whole lemon. Leave it on the fire for another 3-4 minutes. Crazy appetite!

Pan-fried trout vegetables

Friday is dedicated to fresh fish at Joseph's restaurant, one of my favorite days of the week. I don't know if I told you this secret of mine, but among the dishes I can call my favorites are fish and seafood. I could say that I have a weakness for these ingredients and I cook them with great pleasure every time. Being Friday today, I thought I would recommend an easy-to-make recipe, fragrant and tasty, very good for a weekend day, but also for a festive meal, why not: a trout with pan-fried vegetables.

I have a few words about trout, such as its origin: it comes from the Pacific coast of the United States and was introduced to Europe in the late nineteenth century, becoming one of the favorites of Europeans. I say in general of Europeans, because if you look at what is happening in Romania, the situation is not very gratifying: we are on the last place in the European Union for fish consumption, with an average of only 5 kg per year consumed. I wish I could inspire you as much as possible to choose to eat fish as many times a month, to whet your appetite to cook it and to make it a recurring habit of dedicating a certain day to this food very rich in acids. omega-3 fats, vitamin D, folic acid, vitamin B12 and protein, very necessary for the human body. And trout have them all, in addition to the specific taste, slightly sweet. I often choose it to prepare it, both for the family and at the restaurant or private events.

For today's recipe I recommend a salmon trout & # 8211 ie trout with a pinker color inside, due to the specific diet of the fish, rich in beta-carotene, but which does not affect the taste or quality of the meat, on the contrary, the natural diet offered gives a superior quality to fish meat.

Preparation time: 45 min Servings: 4 Difficulty: Easy

  • trout fillets, 600g
  • oil
  • vegetables: cherry tomatoes, peas, radicchio, garlic
  • olives kalamata, capers
  • lime
  • spices: large basil, coriander, rosemary, shallots

The trout fillets are cleaned (the wings are cut), medallions are cut (pieces of about 4-5 cm) and they are grown on the skin, so that all the flavors enter. Sprinkle with salt and crushed black pepper and add a little oil.

Prepare the sauce: cut the shallot finely, then the coriander and basil. Add a little rosemary, thyme and cherry tomatoes cut in half.

Crush the garlic, chop finely, then put in a pan with hot oil, add shallots, tomatoes, chopped spices, peas, capers, kalamata olives, squeezed lime juice and simmer.

In a second pan, pour a little oil and sauté the fish.

Prepare a longer plate for a special look and to highlight the fish, make a bed of radicchio leaves over which the vegetables are placed in the pan and the fish will be placed over them. Top with a few sprigs of rosemary, squeeze a little lemon and pour a little olive oil. It looks like homemade food, but a holiday one, doesn't it?

Recommendation & # 8211 I would advise you to serve this preparation with a dry rosé wine.

Salmon trout with vegetables

The method of preparation is very important, so we decided to cook salmon trout with vegetables in a healthy way, which also ensures a delicious taste: steamed.

Method of preparation

1 salmon trout
salt pepper
celery root
1 carrot
1 potato
1 red bell pepper
1 green bell pepper
olive oil
lemon & acircie juice

Method of preparation

Cut the fish long and clean it, in case it is not gutted: clean the inside with a teaspoon and wash it well with cold water.

Then sprinkle with salt and pepper. Cut it into 2-3 pieces, as wide as you want.

A bed of celery root is made on the steam grill, washed and cut into slightly wider and thicker slices.

Place the fish pieces on top of these pieces. Next, add the cleaned and washed vegetables.

Leave for a maximum of 25 minutes.

Take the fish out on a plate.

Take the vegetables, cut them into cubes, salt, pepper, season with olive oil and lemon juice and serve as a vegetable salad for trout.

I kept it in the oven. 10 delicious recipes for fasting days with fish release

Bake trout? An interesting proposal, isn't it ?! Especially for fasting days when there is fish release.

Here are 10 delicious baked trout recipes submitted by readers of our site. They are only good to prepare on fasting days. You can find out when there is a fish release in the Orthodox Calendar 2020 here.


  1. Dikree

    Idea excellent, it agree with you.

  2. Mezikasa

    This message, amazing)))

  3. Jedediah

    You recollect 18 more century

  4. Maolmuire

    I think this is the admirable phrase

  5. Aethelfrith

    Chill out!

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