Planning a family holiday? A great reason to cook baked trout with vegetables. A beautiful dish will not be left without attention. Bright vegetables, delicious fish and delicious flavor will appeal to everyone. And you will also be pleased with the simplicity and speed of cooking!
Ingredients
- Trout (average) – 2 pieces
- Potatoes - 200 g
- Cherry tomatoes - 1 twig
- Broccoli - 200 g
- Bell pepper - half
- Lemon juice - 1 tbsp.l.
- Olive oil - 3 tbsp.l.
- Dill - 3 twigs
- Basil - 1 twig
- Ground black pepper - 0,5 tsp.
- Thyme - 0,5 tsp.
- Sea salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Clean the trout from small scales, remove the gills, gut, rinse and dry with paper towels.
Rub the fish with salt, thyme and set aside for 10 minutes.
Add lemon juice, half of olive oil and once again lubricate everything thoroughly.
Chop the bell pepper and peeled potatoes. Divide the broccoli into inflorescences.
Put all the vegetables in a separate bowl, add salt, ground pepper, remaining oil and mix gently.
Cover the baking sheet with parchment paper, lay out the trout, potatoes, tomatoes, bell peppers and broccoli.
Cover with foil and place in a preheated 180 degree oven for 20 minutes.
Remove the foil and bake for another 10 minutes until golden brown.
Serve the fish, garnishing with chopped dill and basil leaves.
