Baked Salmon Trout with Spiced Roasted Potatoes
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 6 Tbsps olive oil
- 1 tsp sweet ground paprika
- ½ tsp ground Cumin
- 1 pinch ground Saffron
- salt
- freshly ground peppers
- 6 garlic cloves
- 1 organic lemon
- 600 grams Steelhead trout (with skin)
- 250 grams Vine tomato
- 1 Tbsp chopped parsley
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
For the potatoes: Rinse the potatoes and thinly slice or cut into bite-size pieces.In a bowl, whisk the oil with the paprika, cumin and saffron, and season with salt and pepper to taste. Toss the potatoes with 4 tablespoons of the oil mixture and place in a baking dish. Peel the garlic and add to the dish. Rinse the lemon in hot water, wipe dry, and cut into quarters. Squeeze the juice from 1 quarter over the potatoes. Place the remaining lemon quarters on the potatoes and bake for 30 minutes.
For the fish: Rinse the fish, pat dry and cut into 4 equal pieces. Place on top of the potatoes and brush with the remaining oil. Rinse the tomatoes and place on top of the potatoes as well. Bake for 15-20 minutes.
For serving: Serve garnished with the parsley and squeeze with the remaining lemon wedges.
