Baked Trout with Potatoes and Asparagus

Name: Baked Trout with Potatoes and Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 Potatoes; 2 tablespoons Olive Oil; 1½ teaspoons Salt; ½ teaspoon Black Pepper; ½ teaspoon Savory; 1 teaspoon Sweet Paprika Powder; ½ teaspoon Cayenne Powder; 1 teaspoon Garlic Powder; 2 Trouts; 1 Lemon; 200 grams Asparagus; 20 grams Butter; 2 cloves Garlic

40 min·59 Views

Flora Petrova

359 Recipes

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.

Allergens

Halal

Gluten-Free

1,513kcal

2 Portions · 1,150 g

Protein

80 g

Carbohydrates

161 g

Fat

57 g

Fiber

20 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.

Potatoes10
Olive Oil2 tablespoons
Salt1½ teaspoons
Black Pepper½ teaspoon
Savory½ teaspoon
Sweet Paprika Powder1 teaspoon
Cayenne Powder½ teaspoon
Garlic Powder1 teaspoon
Trouts2
Lemon1
Asparagus200 grams
Butter20 grams
Garlic2 cloves

Preparation

1
Preheat the oven to 180°C (350°F).
2
Peel the 10 potatoes.
3
Cut the potatoes into wedges.
4
Place the potato wedges into a large bowl.
5
Add 2 tablespoons of olive oil to the bowl.
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
Mix the potatoes and seasonings thoroughly using your hands.
8
Slice the 1 lemon.
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
Place the lemon slices inside the cavities of the trouts.
11
Place the seasoned trouts onto a baking tray lined with baking parchment paper.
12
Arrange the seasoned potato wedges on the tray around the trouts.

Cooking

13
Bake everything together in the oven for 25 to 30 minutes until the fish is cooked through.
30 min
14
Bring a pot of water to a boil.
15
Add 0.5 teaspoon of salt to the boiling water.
16
Snap 200 grams of asparagus by hand at their natural breaking point to remove the woody ends.
17
Place the asparagus into the boiling water for less than one minute.
18
Drain the asparagus immediately.
19
Mince the 2 garlic cloves.
20
Melt 20 grams of butter in a frying pan over medium heat.
21
Add the minced garlic to the pan.
22
Add the blanched asparagus to the pan.
23
Fry the asparagus for two minutes until lightly coated.
24
Sprinkle a pinch of salt over the asparagus.

Serving

25
Remove the fish and potatoes from the oven.
26
Filet the trouts to clean them entirely from the bones.
27
Place the clean fish fillets onto a serving plate.
28
Arrange the baked potato wedges on the side of the plate.
29
Top the fish fillets with the garlic-butter asparagus. You can also add a fresh lemon wedge for extra zest.

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