Baked Trout With Potatoes

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

Few things can compete with fresh fish, especially when roasted in the oven on a bed of potatoes and cherry tomatoes. Filling it with slices of lemon will give it a refreshing tsouch, which will only bring out the fine flavors of the trout.

Ingredients Needed for Baked Trout With Potatoes


For the veggies:

2 potatoes, sliced
4 ounces of cherry tomato
2 garlic cloves, halved
1 teaspoon dried oregano
salt
pepper
1 tablespoon olive oil

For the fish:

2 whole trouts (around 1 pound each)
salt
pepper
1 tablespoon olive oil
1 lemon, sliced

How to Cook Baked Trout With Potatoes

  1. For the veggies: add the potatoes, cherry tomatoes, garlic, and dried oregano to a 10 x 5 inches / 20 X 10 cm oval baking tray. Season with salt and pepper, sprinkle the olive oil, and roast for 25 minutes at 400⁰F/200⁰C.
  2. For the fish: place the trout on the work surface, rub it with salt and pepper and drizzle olive oil. Do this for both sides, then fill it with the lemon slices.
  3. Add the trout to the baking tray, placing it over the veggies. Bake for 20 minutes at 400⁰F/200⁰C.

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