Baked Whole Trout with Baked Potatoes & Salsa
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
International
Baked Whole Trout with Baked Potatoes & Salsa
Description
The Baked Whole Trout with Baked Potatoes & Salsa features a whole trout seasoned and baked to yield moist, flaky flesh with a subtle olive oil richness. The accompanying potatoes bake in the oven until tender, providing a soft contrast to the fish. The fresh salsa combines chopped green onion, celery, and thyme, giving a crisp, herbaceous counterpoint. Kalamata olives introduce a salty, briny depth, while lime juice adds acidity, and olive oil rounds out the flavors. This composition delivers a straightforward, well-balanced meal with contrasting textures and fresh, bright flavors.
The trout and potatoes bake at the same temperature, simplifying preparation. The salsa is prepared fresh without cooking, providing a light, zesty complement that enhances the fish and potatoes. This meal suits a home-cooked dinner where the focus is on fresh ingredients and straightforward preparation methods.
Ingredients
- 1 trout (whole)
- 3 potato small
- 7 kalamata olives
- 1 bunch green onions
- 1 celery stick
- 1 prig thyme
- 1/4 lime
- 15 ml olive oil
- salt
- black pepper
Instructions
For the fish and baked potatoes:
- Wash the potatoes well and bake them in the oven at 180 °C (356 °F).
- Clean the fish and season with salt and pepper, drizzle with olive oil, then place in a preheated oven at 180 °C (356 °F) for about 25 minutes.
For the salsa:
- Chop the green onion, celery and thyme, mix with the juice from a quarter of a lime, olive oil and season with salt and pepper. Add the olives.
Notes
User Reviews
Overall Rating
4.9
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