Fresh trout with parsley potatoes and zucchini vegetables

Ingredients for 1 servings:

• 1 trout(s), fresh
• 3 potatoes
• 1 zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 1 lemon(s)
• herb butter
• 1 bunch parsley, flat
• salt and pepper
• 50 g butter
• some lettuce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Heat a pot of water. Wash and peel the potatoes, then add them to the boiling water. Wash the ready-to-cook trout and pat it dry. Cut the lemon into a few slices and set aside. Cut three slices of herb butter and set them aside. Pluck the parsley bunch and chop it finely. Rub the trout with lemon juice and season the outside with salt and pepper. Place three lemon slices and two slices of herb butter into the trout’s belly cavity, along with a little parsley, if desired. Place the trout on baking paper and shape it into a “boat” to prevent any juice from running out. This ensures it stays nice and juicy. Bake the fish for about 20-25 minutes. For the vegetables, thinly slice the zucchini and garlic clove. Slice the onion into rings. Fry the zucchini in a little oil until lightly browned. Now add the onions and garlic. Keep warm until ready to serve. The potatoes should now be cooked. Cut them in half, or smaller if desired, and place them in a saucepan. Add the butter to the pan and heat until hot. Once the butter has melted, add the parsley and toss everything together. Once cooked, remove the fish from the oven and place it whole on a plate. Add the potatoes and arrange the zucchini on a bed of lettuce.