Whole Trout Sheet Pan Bake with Potatoes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Healthy, because
Even smarter
Trout is rich in lean protein, omega-3 fatty acids and the mineral potassium.
Instead of potatoes, you can always serve this trout with a sheet-pan veggie mixture of zucchini, broccoli, onions, or whatever vegetable you have in the refrigerator.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 ½ cups new potatoes (unpeeled)
- 4 young Fennel bulb (cut into wedges, greens chopped and reserved for a garnish)
- ¼ cup soft butter
- 2 organic lemons (one thinly sliced, juice squeezed from the other)
- 2 trout (approx. 16 oz each)
- ⅔ cup dry white wine
Preparation steps
1.
Steam the potatoes for 15 minutes. Preheat the oven to 400°F.
2.
Cool the potatoes slightly and halve them. Spread with the fennel on a buttered baking tray.
3.
Season the trout inside with salt and ground black pepper and stuff with lemon slices. Season all over with salt and ground black pepper and lay on the vegetables.
4.
Dot the fish and vegetables with small pieces of butter. Season the vegetables with salt and pepper and sprinkle with fennel leaves. Drizzle over the lemon juice. Pour over the wine and bake for approx. 30 minutes.
5.
Garnish with the remaining fennel leaves to serve.
