Do you also have a fixed day of the week for fish? With us, it is usually Friday.
Last week I served my family baked trouts. I discovered this recipe many years ago in a women’s magazine and it’s been a classic in my kitchen ever since. The trouts taste best with boiled potatoes or a mixed salad. Try it yourself and be creative! 🙂
Enjoy your meal!
- 2 kitchen-ready trouts
- 1 bundle of mixed fresh herbs (oregano, chervil and flat-leaf parsley, also known as Italian parsley)
- 1 large organic lemon
- freshly ground pepper
- 1-2 garlic cloves
- 40 g butter
- Preheat the oven to 428 degrees Fahrenheit (220 degree Celsius).
- Rinse the trouts, pat them dry and place on a lined baking tray. Slightly cut multiple times diagonally from one side. Rinse the herbs, shake dry and pluck the leaves coarsely. Rinse the lemon in hot water, wipe dry, cut into thin slices.
- Season the fish inside and out lightly with salt and pepper. Place half of the herbs and lemon slices inside the fish bellies. Put the remaining lemon slices on the trouts and sprinkle them with pepper. Bake in a preheated oven for about 15 – 20 minutes.
- Peel garlic and chop finely. In a small pot quickly brown the butter with the garlic. With a spoon drizzle the garlic butter over the trouts. Sprinkle with remaining herbs.
- A little tip: If you don’t like the fish skin, peel it off after baking. Then sprinkle the fillets with garlic butter.
Tip: Here in the US, where I live now, chervil is not particularly well known and therefore very difficult to find. You can easily replace this spice with fresh tarragon or Italian parsley.