Rainbow Trout on Bed of Vegetables

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 306 kcal


  • 2 Rainbow trout (à 200 g / here: frozen food from Aldi Süd)
  • 2 Onions
  • 2 Tomatoes
  • 2 Red pointed parikas
  • 200 g Celeriac
  • 1 Lemon
  • 4 tbsp Oil
  • 4 tsp Barbecue seasoning salt (included in the frozen pack)


  • Thaw rainbow trout, wash, dry well with kitchen paper and rub / sprinkle with the barbecue seasoning salt on the inside and outside. Peel and dice the onions. Clean, wash and dice tomatoes. Clean, wash and dice the spiced peppers. Clean and wash the celery stalks and cut into rings. Cut the lemon into slices. Put the vegetables in an aluminum dish, place the trout on top, cover with the lemon wedges, drizzle with oil (4 tbsp) and bake / gratinate in the preheated oven at 220 ° C for about 25-30 minutes. Serve the trout with the vegetables. A red wine goes well with it.


Serving: 100gCalories: 306kcalCarbohydrates: 1.5gProtein: 0.8gFat: 33.5g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Koenigsberg Chicken Legs

Choco Cookies