Garden-loving Herbal Trout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 m trout (s), gutted
- 3 tablespoon fish seasoning
- 6 tablespoon oil, neutral
- 1 bunch parsley, smooth
- 1 bunch sage
- 3 stems rosemary
- 3 piece (s) aluminum foil (if possible grill aluminum foil because the stability)
Print Recipe
Pin Recipe Instructions
- Wash fish thoroughly and rub well with your hands under running water to degum them. Then pat dry.
- Prepare three pieces of aluminum foil and place a dried fish on each. Now season on both sides. For this you can use a ready-made fish seasoning, but alternatively you can also work with salt and pepper, if necessary some granulated garlic and paprika. Finally, season the trout in the abdomen as well.
- Divide the prepared, washed herbs into three portions and stuff each into a belly of the fish. Drizzle about 2 tablespoons of oil on each of the trout. Close the aluminum foil over the fish well and flap the sides up so that a kind of pan forms in which the fish now lies.
- In the meantime, preheat the oven to 180 ° C.
- Now put the finished aluminum packets on a baking sheet in the middle of the hot oven and let cook for about 45-50 minutes.
- A browned roast potato without many extras goes perfectly with trout, but also delicious with baked rice and a nice salad with fresh herbs.
- Tips: If you like, you can add a clove of garlic and possibly a cocktail tomato - we only like the fish with herbs!
- Alternatively, you can prepare the parcels on the grill fire.
- The most delicious version for us was the preparation in the smoking barrel - then takes about 1.5 hours with the body completely closed.
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