Baked Trout with Lemon
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Source: https://recipheon.com/en/recipes/main-dishes/baked-trout-with-lemon
About this recipe
Baked trout with lemon is a simple oven dinner in which delicate fish takes center stage. Lemon adds freshness, garlic enhances the aroma, and olive oil helps the flesh retain a good texture during baking. Start the potatoes earlier or briefly parboil them, because trout cooks faster than larger pieces of vegetables. Bake the fish only until the flesh comes away easily from the bones, without letting it dry out. Serve right away with potatoes and extra lemon for squeezing over the fish at the table.
Ingredients
Servings: 2
2 gutted trout
1 lemon
2 garlic cloves
500 g potatoes
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C and set a rack in the middle. Cut the potatoes into pieces about 3 cm across, cook for 8 minutes once the water comes to a boil, and drain thoroughly.
Toss the potatoes with half of the olive oil, spread them on a baking sheet, and bake for 15 minutes. Pat the trout dry, rub with the chopped garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then drizzle with the juice from half the lemon and the remaining olive oil.
Move the potatoes to the sides of the baking sheet and add the trout. Bake for another 18–22 minutes, until the potatoes are tender and browned and the trout is cooked through, with flesh that comes away easily from the bones.
Cut the remaining lemon half into wedges.
Serve 1 trout per person with the potatoes and lemon.
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