Baked Trout with Potatoes & Quince
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Baked Trout with Potatoes & Quince
Description
This recipe centers on whole trout seasoned inside with slices of small lemon, thyme sprigs, and garlic slices, then baked with quince pieces drizzled with olive oil. The quince imparts a faint fruity aroma while roasting, complementing the moist fish. The trout skin can be crisped further by baking with a fan setting toward the end. Potatoes are peeled, cubed, boiled until tender, then topped with butter and finely chopped parsley, adding richness and a fresh herbal note.
The dish is assembled by placing the baked trout on a serving plate accompanied by the buttery boiled potatoes and an optional extra squeeze of lemon to adjust brightness. It’s a straightforward meal showcasing the simplicity of fresh fish paired with subtly sweet quince and comforting potatoes suitable for a quiet dinner.
Ingredients
- 2 pcs trout
- 1 quince (or an apple)
- 4 potato
- 2 garlic cloves
- 1 lemon small
- 1 bunch parsley
- 2 prigs thyme
- 40 g butter
- 20 ml olive oil
- salt
- black pepper
Instructions
Boiled Potatoes with Butter and Parsley
- Gut the trout and peel the potatoes and garlic.
- Cut the potatoes into large cubes and boil in salted water.
- Strain the potatoes and top wıth the butter and finely chopped parsley.
Baked Trout
- Gut the trout.
- Slice half a lemon. Cut each garlic clove into 3 slices. Put the lemon, thyme and garlic inside the trout and season with salt and pepper.
- Put the fish on a try lined with a baking sheet.
- Cut the quince into large cubes and add to the tray. Sprinkle the olive oil over the top.
- Bake the fish in a preheated oven for 20 minutes at 180°C ( 356° F) . For a crispy skin, bake for a further 5 minutes on the fan option.
Assembly
- Serve the the trout with the buttery boiled potatoes and a bit of lemon for extra flavor.
User Reviews
Overall Rating
4.9
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