Trout Way We Love It
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout (s) (rainbow trout, frozen)
- 1 small zucchini
- 8 potato (s), waxy
- 1 piece (s) butter (250 g)
- 1 lemon (s), add the juice from it
- salt and pepper
- some parsley, fresh
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (top / bottom heat). Let the butter melt in 2 roasting pans (half of each).
- Peel, wash and halve the potatoes and place in one of the roasting pans along with the finely chopped zucchini slices. Salt the whole thing, mix with the butter and put in the oven. Since the cooking time is approx. 45 minutes, a little longer than with fish, you should always start with the vegetables.
- Now wash the slightly thawed trout, rub dry with a kitchen roll and separate the head and tail fin. Season the fish with plenty of salt and pepper, place it in the 2nd roaster and drizzle with the juice of half a lemon. Now it comes in the oven too.
- A large roasting pan for everything would not be advisable as the lemon juice would make the potatoes taste sour.
- The cooking time of the fish is approx. 30 minutes, whereby the trout should be turned after a quarter of an hour. When the dish is ready to serve, pour fresh parsley over the potatoes and the remaining lemon juice over the fish.
- Don`t forget: the fish has to swim! A dry white wine goes well with it, as does apple juice spritzer or fresh mineral water with a slice of lemon in it.
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