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Stuffed trout with peppers and tomatoes

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Ingredients for 4 servings:

  • 4 trout (300 g each)
  • 3 peppers, pickled
  • 2 tomatoes
  • 1 bunch of spring onions
  • Herbs (salad herbs), dried
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Puree the pickled peppers with a hand blender. Deseed the tomatoes and dice the rest. Finely chop the spring onions. Mix everything together and fill the gutted trout with the mixture. Wrap the trout in aluminum foil, basting with a little olive oil beforehand. Bake the packages in the oven at 200°C for about 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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