Baked Trout with Vegetables and Capers Sauce

Ingredients

• 4 trout (ready-to-cook, headless, 350 g each)
• Salt
• Pepper (freshly ground)
• 200 g waxy potatoes
• 2 Zucchini
• 2 yellow bell peppers
• 200 g cherry tomatoes (halved)
• 200 g Broccoli florets
• 8 garlic cloves
• 2 untreated lemons
• 0.5 bunch dill
• 0.5 bunch Parsley
• olive oil
• 1 Shallot
• 3 tbsp capers (jarred)
• 2 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Preheat the oven to 200°C (fan).

2. 2.

   Wash and pat dry the trout, season inside and out with salt and pepper. Peel, wash and cut potatoes into bite-sized pieces. Wash and trim vegetables; slice zucchini lengthwise into thin strips and core peppers into strips. Lightly crush garlic, mix with vegetables, spread on parchment paper in four sections, season with salt and pepper. Rinse lemons, pat dry and slice thinly. Wash herbs, shake dry and place lemon slices inside trout cavities. Arrange trout over vegetables, drizzle with oil, top with tomatoes, fold and seal parchment around trout.

3. 3.

   Place on a baking tray and bake for 25-30 minutes in the preheated oven.

4. 4.

   Meanwhile, peel shallot, finely chop and combine with capers, parsley, 8 tbsp olive oil, lemon juice and vinegar; season with salt and pepper.

5. 5.

   Remove trout from oven, open parcels and serve with caper sauce.