How to make
The trout are cleaned and rinsed thoroughly under cold water. They are then patted dry with paper towels.
The fish are seasoned inside and outside with salt and white pepper and lightly brushed with olive oil to keep them moist while baking.
The lemon is sliced into rounds and several slices are placed inside the cavity of each trout. This adds a fresh citrus aroma during cooking.
The new potatoes are washed well and sliced into pieces without peeling them, as their thin skins add extra flavor and texture.
The garlic cloves are crushed. In a bowl the garlic is mixed with salt, black pepper, dried dill and several tablespoons of olive oil.
The seasoning mixture is added to the potatoes and tossed well so they are evenly coated with the aromatic oil and spices.
A baking tray is lightly greased with a little oil.
The trout are placed in the center of the tray and the seasoned potatoes are arranged around the fish.
The fish with potatoes is baked in a preheated oven at 200°C (392°F) for about 40 minutes, until the trout becomes tender and the potatoes are golden and lightly crispy.
Once cooked, the fish should flake easily with a fork and the potatoes should be soft inside with slightly crispy edges.
This oven-baked trout dish is simple, quick and full of fresh flavor.
If you enjoy trout, make sure to try our recipe for trout with vegetables. Don’t miss our flavorful grilled trout ideas as well.
