Oven baked trout with crushed new potatoes

Oven baked trout with crushed new potatoes is a simple to make and a delicious meal for two, cooked in just one pan.

• Fish Supper
• Dinner for Two
• Quick and Easy
• Two in One Recipe
• One Pan

Quick to prepare with little washing up - Sounds like the perfect summer midweek meal, to me. Which is why I thought I would share it with you.  Who wants to spend too much time in the kitchen especially when the sun is shining.

The potatoes are part-cooked in the oven before the fish is added for the remaining cooking time. Once cooked the fish is set aside briefly and the potatoes crushed and tossed with a sharp piquant dressing which compliments the oiliness of the trout perfectly.

I know some people don't like to see the heads on fish, personally, it doesn't bother me but you can if you prefer, cut the head off before baking (or ask the fishmonger to do this for you).

As an added bonus the potatoes make a great side to many other dishes, try them with grilled lamb chops. They are also delicious served cold making a tasty potato salad.

Oven Baked Trout with Crushed New Potatoes

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Quick and easy fish supper for two

Course Dinner,

Cuisine British

Keyword fish, serves 2

Skill Level Easy

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2

Calories 803

Author Jacqueline Bellefontaine

Ingredients

• 2 whole trout cleaned

for the potatoes

• 500 g small new potatoes
• 4 tablespoon extra virgin olive oil
• ½ red onion roughly chopped
• 4 sun-dried tomatoes roughly chopped
• 1 tablespoon capers rinsed
• small handful flat leaf parsley
• 1 tablespoon red wine vinegar
• salt and freshly ground black pepper

metric - US cups

Instructions

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
• Place the potatoes in a roasting tin and drizzle with 1 tablespoon of the oil. Sprinkle with a little salt. Roast for 15 minutes.
• Meanwhile place the remaining oil, onion, tomatoes, capers parsley and vinegar in a food processor and process to chop finely. Alternatively chop the onion, caper and parsley finely by hand and combine with the oil and vinegar.
• Season the cavity of the fish with salt and pepper.
• After the potatoes have cooked for 15 minutes, turn the potatoes over, then add the trout to the tin and cook for a further 15 minutes.
• To serve, remove trout and keep warm, lightly crush each potato with a fork, then add the onion and parsley mixture to the tin and toss to coat the potatoes. Serve immediately alongside the trout.

Notes

The potatoes also make a delicious side dish for grill fish or meat and can be served hot or cold.

 

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)

Nutrition

Calories: 803kcal | Carbohydrates: 48g | Protein: 55g | Fat: 42g | Saturated Fat: 3g | Sodium: 147mg | Potassium: 1229mg | Fiber: 6g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 52.9mg | Calcium: 36mg | Iron: 2.5mg

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