Trout on Potatoes Baked in the Oven
Trout on potatoes baked in the oven is a recipe with fresh ingredients from the Southfruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g new potatoes
- 4 bulbs young fennel
- 60 g soft butter
- 2 untreated lemons
- 2 trout (about 450 g each)
- Salt
- pepper (from the mill)
- 150 ml dry white wine
Instructions
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1.
Wash the potatoes thoroughly and steam for 15 minutes.
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2.
Preheat the oven to 200°C with fan and top heat.
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3.
Wash, trim, and cut the fennel into wedges. Chop the fennel fronds and set aside a little for garnish. Let the potatoes cool slightly and halve them. Spread together with the fennel on a buttered baking tray. Wash a lemon hot and slice thinly. Rinse the trout thoroughly and pat dry. Season the inside with salt and pepper and fill with lemon slices. Season all around with salt and pepper and place on top of the vegetables. Cover the fish and vegetables with the remaining butter in small flakes, season the vegetables, and sprinkle fennel fronds. Squeeze the juice of the remaining lemon over everything. Pour in the wine and bake in the oven for about 30 minutes.
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4.
Serve garnished with the remaining fennel fronds.
