30 baked trout recipes

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.

Trout baked in foil with a melty American cheese and breadcrumb topping seasoned with paprika and parsley. Hands-off, one-hour dinner that's crispy on top and flaky underneath.

Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Whole trout or salmon baked on a bed of sliced vegetables with bacon draped on top. Just four ingredients and 30 minutes for a no-fuss fish dinner with built-in sides.

Golden baked croutes layered with deviled ham paste and a puffy cream cheese topping with sauteed onion and chives. Bite-sized, hot, and gone in seconds.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.