John Myers
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Fish: Trout with Vegetable and Fruit Pan
The perfect fish: trout with vegetable and fruit pan recipe with a picture and simple step-by-step instructions.
fish
- 250 g Frozen trout
Vegetable and fruit pan
- 2 tbsp Garlic oil
- 0,25 tbsp Garlic salt
- 0,5 tbsp Colorful pepper
- 0,5 tbsp Dried tarragon
- 2 g Red peppers
- 100 g Mango pulp
- 125 g Waxy potatoes with their skin on
- 150 g Beefsteak tomatoes fresh
preparation
- Preheat the oven to 200 ° C … Thaw the trout … Mix the oil with salt, pepper and estrogen … Grease the baking dish
- Peel the mango, remove the core and cut into coarse cubes … Peel the potato and cut into coarse wedges … (Oschenherz) Wash the tomato, remove the stalk and roughly dice … Mix everything with the spice oil … Trout wash, pat dry, flake and lightly pepper and salt inside
to bake
- Place the trout in the middle of the casserole dish and distribute the vegetable and fruit mixture around the trout on the left and right … Put the casserole dish in the oven and cook at 180 ° C for about 30 minutes
Serve
- Place the trout on a flat plate on the edge and serve hot with the vegetable and fruit pan
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