Summary

Ingredients

• 2 large trout (s), ready to cook
• 2 large bell peppers, red and yellow
• 1 large fennel
• 1 medium onion (s), cut into thin wedges
• 2 clove (s) garlic, chopped
• 250 ml white wine, medium dry
• 1 can tomato (s), chunky (450 g)
• 4 tomato (s), dried
• 125 ml vegetable stock
• 2 tablespoon capers
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary
• 1 leek stick (s)
• some sugar
• salt and pepper
• 3 tablespoon lemon juice
• 1 lemon (s), sliced
• 1 tablespoon oil, neutral
• parsley

Print Recipe Pin Recipe

Instructions

1. Wash the trout, pat dry, season inside and outside with salt, pepper, thyme and rosemary, drizzle with lemon juice. Fill with 2 lemon wedges each. Cover the trout and leave to marinate for about 1 hour.
2. Wash and core the peppers and cut into small cubes. Clean and wash the leek and cut into 3-4 cm long pieces, which in turn cut into thin strips. Finely dice the dried tomatoes.
3. Heat the oil in a pan, fry the onion and garlic until translucent, then deglaze with wine. Add the fennel, pepper pieces, leek, capers and chunky tomatoes and simmer over medium heat for about 10 minutes. Season to taste with salt, pepper, thyme, rosemary, sugar and a little caper stock.
4. Spread the vegetables in an oval casserole dish and place the trout on top. Top up with vegetable stock. Cook in a preheated oven at 200 ° C, fan oven 180 ° C for about 20-30 minutes.
5. Take out the trout. Season the vegetables to taste again, distribute them on the plates, place a trout on each and sprinkle with chopped parsley.