John Myers
Contents
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Ingredients
- 1300 g Salmon trout
- 1 Onion
- 4 Garlic cloves
- 1 Red pepper
- 1 Yellow pepper
- 2 Zucchini
- Fennel bulb
- 500 g Potatoes triplets
- 8 Branches Thyme
- 0,5 tsp Pepper
- 1 tsp Sea salt
- 10 tbsp Olive oil
- 300 g Bunch of cherry tomatoes
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 1 Organic lemon
- 4 tbsp Olive oil for drizzling on
- Salt
- Pepper from the grinder
Instructions
- For the oven vegetables, peel the onion and cut into ½ cm wide wedges. Peel and halve the garlic cloves. Quarter, core and wash the peppers and cut across into approx. 2 cm wide strips. Wash and clean the zucchini and cut into approx. 1 cm wide slices.
- Wash and clean the fennel bulb, cut in half lengthways, remove the stalk and cut into approx. ½ cm wide wedges. Wash the potatoes thoroughly, dry them and cut them unpeeled into thin slices.
- In the meantime, wash the salmon trout inside and out and pat dry. Finely pound the fennel and coriander seeds in a mortar, mix with salt and pepper. Rub the fish inside and outside with the seasoning mixture. Wash the lemon with hot water, dry it and cut it into wedges. Spread the lemon wedges in the fish's abdominal cavity.
- Preheat the oven to 220 °. Spread the vegetables with the seasoning oil in the oven's drip pan. Place the trout on top and drizzle with the olive oil. Cook the fish in the oven (below) for 30 - 45 minutes.
- In the meantime, wash the cherry tomatoes, leave whole or cut in half, depending on the size. Lift the trout from the tray and arrange on preheated plates. Mix the cherry tomatoes with the vegetables and serve with the trout. Sprinkle everything with basil leaves and serve immediately.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 4.1gProtein: 12.8gFat: 14g
