Trout with Tomatoes and Herbs
Ingredients
- Ingredients
- 2 medium-sized trout (each 350 grams, ready to cook)
- salt
- freshly ground peppers
- 1 bunch parsley
- 2 sprigs thyme
- 2 garlic cloves
- 50 grams day-old white bread
- 4 Beefsteak tomato
- 5 Tbsps olive oil
- 1 pc Frying oil (or roasting bag)
Preparation steps
Rinse the trout thoroughly, then pat dry. Season with salt and pepper.
Pluck parsley and thyme leaves and chop finely. Peel garlic and chop finely.
Slice crusts off white bread, then crumble finely. Mix with the herbs and garlic and season with salt and pepper. Stir in 2 tablespoons oil.
Blanch tomatoes for a few seconds, rinse in cold water and peel.
Slice tomatoes in half, remove seeds and dice.
Place trout on aluminum foil. Distribute tomato pieces on the trout and sprinkle with breadcrumbs and herb mixture.
Drizzle with a little olive oil.
Seal foil over the trout and the tomatoes.
Twist foil ends firmly to seal. Move to the grate in the preheated oven set to 200°C (approximately 400°F).
Make sure that the foil packets do not touch the oven walls. Bake trout about 15 minutes.
Open the foil carefully, so that the resulting liquid does not run out. Remove the trout.
Arrange tomatoes on a platter. Season with salt and pepper. Serve trout on the tomatoes.
