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Before you jump to Oven steamed sea trout recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to run less frequently, will also save electricity.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, of course. It’s related to being sensible, usually.
We hope you got insight from reading it, now let’s go back to oven steamed sea trout recipe. To make oven steamed sea trout you need 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Oven steamed sea trout:
- Use 1 sea trout, filleted and skinned (about 600g for 4 people)
- Use olive oil
- Get smoked salt
- Prepare black pepper
- You need juice from 1 lemon
- Take 1/2 bunch fresh dill, chopped finely
- Provide To serve:
- You need 200 g fresh samphire
- Use quartered lemon
Steps to make Oven steamed sea trout:
- If you’re a lucky owner of an oven with moisture injection function (but not steam oven), just set the oven to the appropriate programme at 130C/250F. The rest of us proceed as below.
- Rinse and pat dry the sea trout sides, and cut them into portions of about 150g per person.
- Preheat the oven to 130C/250F/gas ½.
- Arrange one rack in the top half of the oven, with another rack in the bottom half, with space enough to put a cast iron skillet or a frying pan on the lower shelf.
- Pick the samphire off the toughest, woody stems and rinse with cold water. Place it in a pan with enough water to cover it.
- Season the sea trout with the smoked salt and pepper, drizzle with lemon juice and olive oil and arrange on a thin baking sheet. Sprinkle half the dill over the fish.
- Boil water in a cast iron skillet or a heavy frying pan and put in the oven on the lower rack; place the fish on the top rack and close the oven door immediately.
- Bake the trout for 10 minutes; it will turn very pale pink. In the meantime bring the samphire to the boil, drain, return to the pan and keep warm.
- Serve the trout fillets on a bed of samphire, sprinkled with the reserved dill and with the lemon quarters on the side.
The aroma of fresh, steaming trout is intoxicating. Gently pulled off the bone with a fork, and eaten only with some crusty bread dipped in. Fold each piece of parchment in half; open and place one trout fillet, skin-side down, close to the fold. Sprinkle each fillet with reserved parsley mixture. I received some lovely Sea Trout Supremes from Seafresh the other day and couldn't wait to try them.
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