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Baked Trout with Potatoes & Quince
4.9 from 237 votes

Baked Trout with Potatoes & Quince

Baked Trout with Potatoes & Quince combines whole trout stuffed with lemon, thyme, and garlic alongside tender boiled potatoes enhanced with butter and parsley. Quince pieces baked in the same tray add a subtle fruity note. This preparation balances savory and mild fruit flavors with a buttery texture from the potatoes, resulting in a well-rounded fish dinner.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 2 servings
Course: Main Course
Cuisine: International

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
    Cup of Yum
  1. Gut the trout and peel the potatoes and garlic.
  2. Cut the potatoes into large cubes and boil in salted water.
  3. Strain the potatoes and top wıth the butter and finely chopped parsley.
Baked Trout
  1. Gut the trout.
  2. 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.
  3. Put the fish on a try lined with a baking sheet.
  4. Cut the quince into large cubes and add to the tray. Sprinkle the olive oil over the top.
  5. 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
  1. Serve the the trout with the buttery boiled potatoes and a bit of lemon for extra flavor.