Trout in the oven

Ingredients for 4 servings:

• 1 kg potatoes
• ⅛ liter olive oil
• salt and pepper
• Marjoram, dried
• 150 ml white wine
• 4 trout(s)
• ½ bunch lemon balm
• 3 bunches of parsley
• 2 large bay leaves
• 1 lemon(s), untreated, zest and juice
• 2 garlic cloves
• 50 g Parmesan
• 1 bunch of basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A really great fish dish, always well received by guests.

Peel the potatoes and slice them thinly. Brush the roasting pan with 4 tablespoons of olive oil, spread the potato slices evenly on top, season with salt, pepper, and sprinkle with marjoram. Pour in the white wine. Roast in a preheated oven at 200°C for about 15 minutes. Pat the washed trout dry. Finely chop the lemon balm, parsley, and basil, and finely crumble the bay leaves. Mix the chopped herbs, lemon zest and juice, and the remaining olive oil. Press the garlic cloves and add them to the herb mixture. Finely grate the Parmesan cheese and stir in. Season the trout inside and out with salt and pepper. Place on the potato slices. Add 1 spoonful of the herb mixture to each trout. Roast in the oven at 200°C for another 10 minutes. Sprinkle the remaining herb mixture over the trout and continue roasting for 20 minutes.