Trout from the tray

Ingredients for 2 servings:

• 2 trout(s) 350 g each
• 2 tbsp lime juice
• Salt
• pepper
• 500 g jacket potatoes (small potatoes), boiled
• 200 g leek
• 250 ml vegetable stock
• 3 tbsp vinegar (fruit vinegar)
• 150 g cherry tomatoes
• 2 tbsp horseradish
• 2 lime(s) – slices

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the trout and pat dry. Season with lime juice, salt, and pepper, and place on a baking sheet. Peel the potatoes. Trim and wash the leek. Slice the white and light green parts diagonally into rings. Cook in the boiling broth for 1 minute. Mix the broth with the vinegar, season with salt and pepper, and pour over the trout along with the leek rings. Spread the potatoes on the baking sheet. Cook everything in a preheated oven at 200°C on the second rack from the bottom for about 20-25 minutes. Wash the tomatoes and add them 5 minutes before the end of the cooking time. Spread the horseradish over the lime slices and place it on the fish just before serving.