Summary

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

1. Cut the potatoes and carrots into slices and pre-cook them in lightly salted water.
2. 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.
3. 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.
4. 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.