Foil-baked Whole Trout

Name: Foil-baked Whole Trout
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 cups small potatoes; 4 trout (approx. 400 g each); 4 sprigs parsley; 3.5 cups Baby carrots (peeled and halved lengthways); 0.667 cup Radish (sliced); 2 Tbsps butter (chopped); 4 Tbsps herb butter

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

servings

Ingredients: 4 cups small potatoes; 4 trout (approx. 400 g each); 4 sprigs parsley; 3 ½ cups Baby carrots (peeled and halved lengthways); ⅔ cup Radish (sliced); 2 Tbsps butter (chopped); 4 Tbsps herb butter

How healthy are the main ingredients?

carrot potato Radish parsley trout

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Preparation steps

Cook the potatoes in boiling, salted water for around 15 min until just tender. Drain and halve.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Season the inside of the fish with salt and ground black pepper and add a sprig of parsley to each one.

Dived the vegetables between 4 pieces of aluminium foil and season with salt and ground black pepper. Season the fish with salt and ground black pepper and place on top of the vegetables. Add the butter and wrap the foil tightly around the fish. Bake for around 35 min.

Before serving, open the foil and spread the fish with the herb butter.