John Myers
Ingredients for 4 servings:
- 4 fish(s) (trout), fresh (or thawed)
- 2 bunches of parsley
- 80 g butter
- 600 g potatoes
- 300 g carrot(s)
- 400 g mushrooms
- 4 onions
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Scale the trout, wash, and pat dry. Season thoroughly with salt and pepper (including the abdominal cavity) and thickly sprinkle parsley into the abdominal cavity. Cut the butter into 4 flat pieces and place them in the abdominal cavity. Place the fish in the foil. Clean the vegetables and cut them into small cubes (very important, otherwise the fish will be done but the vegetables will not!), except for the mushrooms, which are sliced as usual. Place the vegetables in the foil with the fish, close the foil, and roast in the oven at 200°C for about 40 minutes. You can also use other fish of the same size (e.g. perch). The great thing is that the vegetables aren’t compulsory; you can simply use whatever you have in the garden or whatever you fancy.
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