Mediterranean Salmon Trout

Summary

Ingredients

• 750 g fish, (salmon trout)
• 5 clove (s) garlic
• 5 tomato (s), dried
• 1 lemon (s)
• 30 ml olive oil
• 10 olives, black
• 6 small tomato (s), aromatic
• 200 ml Prosecco or dry white wine
• salt
• possibly herbs

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Instructions

1. Peel the garlic. Crush two of your toes with a pinch of salt. Squeeze the lemon.
2. Mix the garlic sauce, lemon juice and olive oil with a pinch of salt (if you like, you can replace half of the lemon with 1 tablespoon of balsamic vinegar).
3. Clean the salmon trout, acidify and salt well, also from the inside. Slightly scratch the fish at a distance of about 2 cm. Brush the fish generously with the olive oil mixture (also from the inside). Leave about 1 teaspoon. Let the trout marinate in it for about 10 minutes.
4. Preheat the oven to 190 ° C top and bottom heat. Heat the roasting pan, add a little olive oil and place the fish on it.
5. Put in the oven and cook there for about 20 minutes. Every 10
6. Brush with the remaining oil for minutes. (Do not turn the trout as the fish can fall apart)
7. Meanwhile, halve the tomatoes, dice the dried tomatoes and cut the olives into rings. Add this after 20 minutes with the prosecco and the 3 pressed garlic cloves. Cook for another 5-10 minutes. Then set the oven to the highest setting and grill function for about 5 minutes so that the skin becomes crispy.
8. Serve decorated with lemon wedges.
9. Tip:
10. A bunch of lemon balm, parsley, bay leaf and garlic greens filled into the fish gives it a fine but not too strong aroma.