4.9 from 330 votes
Baked Whole Trout with Baked Potatoes & Salsa
This recipe combines a whole baked trout with oven-roasted small potatoes, accompanied by a fresh salsa made from chopped green onions, celery, thyme, kalamata olives, lime juice, and olive oil. The trout is seasoned simply with salt, pepper, and olive oil before baking. The dish offers a balanced mix of tender, flaky fish, soft baked potatoes, and a bright, tangy salsa with a hint of herbal notes and olive brininess.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
International
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.
Cup of Yum
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.