Oven-baked Trout with Lentils & Spinach
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
1 serving
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Course
Main Course
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Cuisine
International
Oven-baked Trout with Lentils & Spinach
Description
Oven-baked Trout with Lentils & Spinach features a whole trout seasoned and baked until tender alongside a simple preparation of red lentils and spinach. The lentils are cooked gently with onion and seasoned simply with salt, then combined with spinach at the end to wilt lightly without losing texture. The trout is drizzled with olive oil and baked at 180 °C to produce a moist fish with subtle seasoning. Together, the components offer a nutritious and gentle meal with a mix of earthy lentils, fresh greens, and flaky fish.
The method focuses on straightforward cooking techniques: simmering lentils and baking the trout in the oven. Lentils provide a slightly creamy texture that complements the flaky fish. Spinach is added towards the end of lentil cooking to keep it vibrant. This recipe requires minimal ingredients and preparation but achieves a balanced result.
This dish can be served as a wholesome dinner or lunch featuring a single portion of trout paired with a lentil and spinach side that soaks up the flavors. The red lentils supply heartiness, while the fish offers lean protein, making for a satisfying meal with simple, clear flavors.
Ingredients
- 1 whole trout perch can be used as well
- 80 g red lentils
- 1 onion
- 1 small handful spinach
- salt
- black pepper
- 20 ml olive oil
Instructions
- Chop the onion finely and heat in a little oil in a pot. When the onion becomes transparent, add the red lentils, salt, and about 250 ml (1 cup) of water. If all the water evaporates before the lentils are cooked, add a little more water.
- When the lentils are cooked, add the spinach, stir 2-3 times and remove from the heat.
- 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.
Notes
User Reviews
Overall Rating
4.9
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