Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Steaks should be well thawed. If you do not defrost them completely, excess water will be released from them during cooking, and the fish should be cooked in its own juice — only then will it turn out really tasty. Transfer the fish from the freezer to the refrigerator overnight to defrost, and remove it from the refrigerator half an hour before cooking. The fish will be even tastier if it is at room temperature at the time of cooking — this way it will cook evenly.
Wash and dry cherry tomatoes and lemon. Prepare baking foil and a baking pan or baking sheet where we will transfer the fish. Turn on the oven to heat up at 190 degrees, top-bottom mode with convection.
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Step 2
Prepare the fish. If you have thick pieces, you can cut them lengthwise. In my opinion, the most optimal steak thickness is 2-4 centimeters. Wash the steaks and dry them with a paper towel; there should be no excess moisture on them. The same principle applies when preparing meat steaks — good drying allows the spices to “stick” and gives a tasty crust when cooked.
If desired, you can remove the bones with tweezers.
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Step 3
Drizzle the fish with olive oil and rub with salt and black pepper on all sides. You can add dry herbs, but my advice: do not overdo it with spices. If you have fresh, high-quality fish, excess spices can overwhelm its taste.
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Step 4
Make open “boats” from foil. Fold the edges of the foil on both sides, forming high sides. The “boat” should be slightly larger than the steak, leaving room for the tomatoes and olives, and also giving some space around the edges of the steak so that air can circulate and the skin will be slightly baked rather than cooked. Roll the ends tightly. If you have thin foil, you can fold 2 sheets so that the “boat” is denser. Baking paper is also suitable for this method of preparation, and the “boat tails” can be tied with a rope.
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Step 5
Place the steaks in boats. There is no need to additionally lubricate the “boats” with oil.
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Step 6
Add tomatoes and olives to the steaks and top with sprigs of rosemary. If desired, you can place thinly sliced onions on the bottom of the “boat”. Transfer the “boats” into a mold or onto a baking sheet.
Bake trout steaks in foil for 15-20 minutes at 190 degrees, so they will be fully cooked while remaining juicy. If your steaks are thicker, it may take a little longer.
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Step 7
Trout steak in foil in the oven is ready.
You can check their readiness by carefully making an incision in the thick part of the fish. The finished trout will change color to soft pink, and the juice released when pierced will be clear. You can serve trout steaks directly in foil, with a slice of lemon and garnish.
Bon appetit!
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