Baked rainbow trout with vegetables

A while ago, I’ve posted and made some New Orleans trout with vegetables. My wife loves it, so tonight for dinner, I’ll serve my family Romanian style baked trout with vegetables after an original recipes from Laura Adamache.

Ingredients for 3 people:

  • 3 trout – about 1.7kg
  • 1 cup white wine (German Riesling “Black Tower”)
  • 3 small carrots, julienned
  • 5 plum tomatoes, cut in thin slices (no skin)
  • 1 large red pepper, julienned
  • 400 gr white mushrooms, sliced
  • 1 leek, cut thin slices
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • salt and fresh pepper to taste
  • 4 tbsp olive oil
  • hot sauce

Combine all the ingredients (except the fish) into a big bowl and leave them for 15-20 minutes so that the flavors will blend together. Cut 3×2 pieces of aluminum foil longer and wider than fish, sit shiny side up, then layer some vegetable mixture, the trout and again vegetables mixture. Seal in aluminum foil, place it in the oven tray and bake it at 200 degrees for about 20 min or so.



Lemon and spices trout

Another recipe from Chef Doru – whole trout with lemon and spices baked on the  BBQ.


  • 3 whole trout
  • 1 lemon
  • salt
  • paper
  • salmon spice
  • 8-10 garlic cloves


Wash the trout and pat dry with paper towel. Season the fish with salt, paper and salmon or fish spice then add the garlic and lemon cut into thin slices. Place the aluminum pan on the BBQ heated at 350F until the fish is fully cooked. As a good Romanian, I ate the fish with “mamaliga” or polenta.