Baked Trout with Lemon
Baked trout with lemon is a recipe featuring fresh ingredients from the Mediterranean category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g mussels
- 100 ml dry white wine
- 250 g shrimp
- 50 g black olives (pitted)
- 1 untreated lemon
- olive oil
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
- Salt
- pepper (ground)
- 4 trout (about 250 g each)
- dill sprigs
- parsley
- lemon slices
Instructions
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1.
Wash and clean the mussels. Bring the wine to a boil in a pot, add the mussels, cover, and cook for 6-8 minutes until they open; discard any that remain closed. Drain, let cool, and loosen from shells. Roughly chop the shrimp and olives and place them in a bowl. Grate the lemon rind and squeeze out the juice. Mix both with 4 tbsp olive oil and the herbs, seasoning with salt and pepper.
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2.
Preheat the oven to 200°C (fan).
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3.
Lay four sheets of baking paper on a tray and lightly brush the center with oil. Wash and pat dry the trout, season the outside with salt and pepper, place each on the paper, and fill with the prepared seafood mixture. Fold the paper over the fish, seal tightly, and bake for about 25 minutes.
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4.
Just before serving, open the packages and garnish with fresh herbs and lemon slices.
