Today’s recipe for a fish main course: baked trout with potatoes.
A light and very easy to prepare main course. The baked trout with potatoes will be very appreciated by your guests because it is tasty and simple at the same time, and it does not require great culinary skills, especially if you ask your fishmonger to clean the trout for you, but it will make you look great!
Trout is not an excessively caloric food and is rich in high biological value proteins, minerals, and vitamins. It is rich in potassium, phosphorus, and calcium, making it a great ally for our health, especially for bones, teeth, and heart. It’s a freshwater fish, but there are also saltwater and lagoon varieties. As it is a farmed fish, it is available almost all year round in the Italian market.
For today’s recipe, we use a salmon trout and pair it, in the most classic way, with potatoes.
This is an excellent main course that you can pair with spaghetti with clams, sagnette with chickpeas, or a zucchini and cereal salad.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
Ingredients
- 2 trout (about 2.2 lbs)
- 1 kg potatoes (about 2.2 lbs)
- to taste olive oil
- to taste salt
- to taste rosemary
- to taste oregano (fresh)
- 1 clove garlic
- 2 sprigs parsley
Tools
Below you will find links to purchase some tools used to make the recipe
- 1 Scissors
- 1 Knife
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
Let’s Start!
The preparation of baked trout with potatoes begins with the latter.
Take the potatoes, peel them, wash them, and slice them about 1/4 inch thick. If you like, you can leave the peel on, but be sure to wash them thoroughly with a brush.
Place the potatoes in a bowl, season them with salt, add three or four tablespoons of oil, the rosemary needles, and oregano. I prefer fresh oregano, but dried works just as well. Mix well.
Take a baking tray and line it with parchment paper, place the trout on it, and put half a clove of garlic and a sprig of parsley inside the belly, salt the fish both inside and out.
Now arrange the potatoes all around the trout. There will be some oil left in the bowl, drizzle it over the fish and potatoes.
Bake in a preheated oven at a temperature of 430°F for about 25-30 minutes, but it also depends on the size of the fish. Be careful not to overcook the baked trout with potatoes to prevent the meat from becoming dry. Snap a photo of your dish, post it on social media tagging me (una riccia che pasticcia), and let me know what first course you paired it with.
A Curly Tip
I used a salmon trout, but you can make the same recipe with a rainbow trout, seabream, seabass, or any other fish.
FAQ (Questions and Answers)
How to clean trout?
Cleaning trout is very simple. At the end of the belly, the fish have a small hole. Just insert the tip of scissors inside and cut up to the head. Now, use your fingers to remove all the innards, which are practically in a single block and come off all together. Rinse them under running water, and you’re done. Usually, if you ask your fishmonger, they will clean them for you.
What side dish can I use to replace potatoes?
You can replace potatoes with sliced or chopped pumpkin seasoned with rosemary.
