Baked Trout

Baked Trout

This recipe accompanies my article on Oily Fish which features in my What’s the Evidence? series.

You’ll Need (Serves 2)

  • 1 medium trout 450g, gutted and cleaned
  • 1 medium sweet potato, peeled and sliced
  • 3 medium tomatoes, sliced
  • 1 lemon, sliced
  • 2 medium red onion, sliced
  • 5 sprigs of fresh thyme
  • 2 clove garlic, grated or crushed
  • olive oil
  • salt and pepper
  • 100 – 150ml water
  • handful of parsley, chopped
  • 2 tbsp capers

Step-By-Step

  1. Pre-heat oven to 220/200 fan.
  2. Spread the vegetables on a non-stick baking tray and rub the garlic and olive around, especially on the potatoes, add thyme, season lightly and add a small glass of water, about 150ml.
  3. Bake for 15 minutes, then add the fish and bake for a further 15 minutes, if your fish is larger it may need more time, so check the thickest part of the flesh with a knife to see if it is done.
  4. When cooked serve topped with parsley and capers.

 

Baked Trout

 

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