Baked Trout Fish Fillet

Baked trout fish fillet

Baked trout with potatoes and cherry tomatoes is a light and tasty second course of fish to be made with both whole trout and filleted trout. The recipe is very easy and lends itself to various variations. You can cook only the trout in the oven and prepare the side dish separately or you can put everything in the same pan! The only difficulty in making trout with baked potatoes is the cooking times. The potatoes have slightly longer cooking times than the fish so you'll have to take them a little further before adding the trout.

Prepaaration 15 mins.       

Baking 45 mins.        

Total time 1 hour

Servings: 2 Servings

 Cost: Low

Ingredients

• 1 large trout fillet (or 2 small ones)
• 2 cloves garlic
• parsley
• sliced ​​lemon
• 3 large potatoes
• cherry tomatoes, your desired amount
• 1 spring onion
• rosemay leaves
• salt and pepper
• olive oil

Method

• Peel the potatoes and cut into slices half a centimeter thick or thinner.

•  Drain them and tose with chopped garlic, some rosemary leaves, salt and pepper keep them aside.

• Pour a drizzle of olive oil into a pan or baking dish.

• Arrange the seasoned potatoes on the bottom and bring them in a hot static oven at 180° for 15 minutes.

• Clean the trout by removing the entrails and blood residues. Stuff  with parsley, garlic cloves and sliced ​​lemon. Instead of parsley you can use other aromas such as rosemary, thyme and marjoram.

• Place the seasoned trout on the potatoes and decorate it with lemon slices. Bake in a hot static oven at 180° for about 30 minutes. These cooking times refer to a trout weighing approximately 500 g.

• Bake your sea bream with potatoes and cherry tomatoes and serve hot.