Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g potato (s), waxy
- 300 g carrot (s)
- 4 cloves garlic
- 1 bunch dill
- 1 bunch parsley
- 2 trout (s)
- 1 tablespoon oil (garlic)
- Cherry tomato (s), for garnish
- salt and pepper
- Paprika powder
- Butter, margarine or oil to smooth out the form
Print Recipe
Pin Recipe Instructions
- Cut the potatoes and carrots into slices and pre-cook them in lightly salted water.
- Grease the baking dish as desired and spread the carrots and potatoes in layers. Spread the halved cherry tomatoes and half a chopped bunch of dill, parsley and two finely chopped garlic cloves on top.
- Rinse the defrosted trout and pat dry, salt and pepper inside and outside and fill with the remaining dill, parsley and 1 clove of garlic each.
- Place the trout on the bed of vegetables, drizzle with garlic oil and cover with aluminum foil and bake for about 15 minutes on the middle rack at 220 ° C top and bottom heat in the preheated oven. Then remove the aluminum foil and bake again for about 10 minutes and let it brown.
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