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Trout from the foil

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Ingredients for 2 servings:

  • 2 trout(s)
  • 1 onion(s)
  • 1 bunch of soup vegetables (leek, celery, carrot, parsley)
  • 1 m.-sized potato(s)
  • 1 lime(s)
  • salt and pepper
  • Paprika powder
  • Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C fan/convection oven. Wash the trout inside and out. Pat dry with kitchen paper, then season. Peel and eighth the onion. Quarter the lime. Clean and chop the vegetables (slice the carrots, slice the leeks, and dice the celery). Peel and dice the potatoes. Place each seasoned trout on a piece of aluminum foil large enough to wrap the fish. Sprinkle with all the ingredients, season to taste, and seal the foil. Place the fish in the oven and let it cook for 15 minutes. Then check the cooking process. Turn the fish over if necessary—the cooking time depends on the size of the fish, of course. Serve hot. I serve it with toasted white bread.

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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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