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Baked Trout with Potatoes and Asparagus

Baked Trout with Potatoes and Asparagus Recipe Image
Flora Petrova Avatar

Flora Petrova

349 Recipes

None

Easy

40 min

Spiciness

None

Difficulty

Easy

Time

40 min

Preparation

15 min

Cooking

25 min

Flora Petrova Avatar

Flora Petrova

349 Recipes

27 Views

Translated

A wholesome seafood dinner featuring whole trouts baked with aromatic lemon slices. Arranged on a single tray alongside golden, spice-rubbed potato wedges and served with crisp asparagus quick-blanched and pan-fried in rich garlic butter.

None

Easy

40 min

Spiciness

None

Difficulty

Easy

Time

40 min

Preparation

15 min

Cooking

25 min

Allergens
Halal
Gluten-Free
1,360KCAL

2 Portions · 1,119 g

Protein

56 g

Carbohydrates

141 g

Fat

59 g

Fiber

21 g

  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

  • Potatoes

    10

  • Olive Oil

    2 tablespoons

  • Salt

    1½ teaspoons

  • Black Pepper

    ½ teaspoon

  • Savory

    ½ teaspoon

  • Sweet Paprika Powder

    1 teaspoon

  • Cayenne Powder

    ½ teaspoon

  • Garlic Powder

    1 teaspoon

  • Trouts

    2

  • Lemon

    1

  • Asparagus

    200 grams

  • Butter

    20 grams

  • Garlic

    2 cloves

Preparation

  1. 1

    Preheat the oven to 180°C (350°F).

  2. 2

    Peel the 10 potatoes.

  3. 3

    Cut the potatoes into wedges.

  4. 4

    Place the potato wedges into a large bowl.

  5. 5

    Add 2 tablespoons of olive oil to the bowl.

  6. 6

    Add 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of savory, 1 teaspoon of sweet paprika powder, 0.5 teaspoon of cayenne powder, and 1 teaspoon of garlic powder to the potatoes.

  7. 7

    Mix the potatoes and seasonings thoroughly using your hands.

  8. 8

    Slice the 1 lemon.

  9. 9

    Season the 2 whole trouts on both sides and inside the cavities with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

  10. 10

    Place the lemon slices inside the cavities of the trouts.

  11. 11

    Place the seasoned trouts onto a baking tray lined with baking parchment paper.

  12. 12

    Arrange the seasoned potato wedges on the tray around the trouts.

Cooking

  1. 1

    Bake everything together in the oven for 25 to 30 minutes until the fish is cooked through.

  2. 2

    Bring a pot of water to a boil.

  3. 3

    Add 0.5 teaspoon of salt to the boiling water.

  4. 4

    Snap 200 grams of asparagus by hand at their natural breaking point to remove the woody ends.

  5. 5

    Place the asparagus into the boiling water for less than one minute.

  6. 6

    Drain the asparagus immediately.

  7. 7

    Mince the 2 garlic cloves.

  8. 8

    Melt 20 grams of butter in a frying pan over medium heat.

  9. 9

    Add the minced garlic to the pan.

  10. 10

    Add the blanched asparagus to the pan.

  11. 11

    Fry the asparagus for two minutes until lightly coated.

  12. 12

    Sprinkle a pinch of salt over the asparagus.

Serving

  1. 1

    Remove the fish and potatoes from the oven.

  2. 2

    Filet the trouts to clean them entirely from the bones.

  3. 3

    Place the clean fish fillets onto a serving plate.

  4. 4

    Arrange the baked potato wedges on the side of the plate.

  5. 5

    Top the fish fillets with the garlic-butter asparagus. You can also add a fresh lemon wedge for extra zest.

Flora Petrova Avatar

Flora Petrova

349 Recipes

None

Easy

40 min

Spiciness

None

Difficulty

Easy

Time

40 min

Preparation

15 min

Cooking

25 min

Allergens
Halal
Gluten-Free
1,360KCAL

2 Portions · 1,119 g

Protein

56 g

Carbohydrates

141 g

Fat

59 g

Fiber

21 g

  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

  • Potatoes

    10

  • Olive Oil

    2 tablespoons

  • Salt

    1½ teaspoons

  • Black Pepper

    ½ teaspoon

  • Savory

    ½ teaspoon

  • Sweet Paprika Powder

    1 teaspoon

  • Cayenne Powder

    ½ teaspoon

  • Garlic Powder

    1 teaspoon

  • Trouts

    2

  • Lemon

    1

  • Asparagus

    200 grams

  • Butter

    20 grams

  • Garlic

    2 cloves

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