Salmon trout with potato vegetables

Ingredients

• 2 salmon trout
• 1 untreated lemon
• 3 tomatoes
• 2 bulbs fennel
• 1 red bell pepper
• 1 green bell pepper
• 1 Zucchini
• 5 potatoes
• 1 Garlic clove
• 1 bunch parsley
• 3 tablespoons olive oil
• 125 ml fish stock (from the jar)
• salt (pepper)

Instructions

1. 1.

   Heat tomatoes, cool, peel and finely dice flesh. Wash fennel, halve, remove tough core and slice into strips. Halve bell peppers, remove seeds, wash and cut into strips. Wash zucchini, peel potatoes and cut both into thick slices. Mix vegetables and place in a large baking dish. Season with salt and pepper.

2. 2.

   Wash fish, pat dry and rub with salt and pepper. With a sharp knife make three deep cuts on top of each fish and set them on the vegetables. Squeeze lemon, remove a piece of zest. Wash parsley and finely chop.

3. 3.

   Peel garlic, finely chop and mix with parsley, lemon juice, zest and olive oil. Spoon mixture into fish cuts with a teaspoon. Spread remaining mixture over fish. Add fish stock, cover and bake at 220°C for 25 minutes.