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.
Oven Baked Trout with Crushed New Potatoes
- 2 whole trout cleaned
for the potatoes
- 500 g small new potatoes
- 4 tbsp extra virgin olive oil
- ½ red onion roughly chopped
- 4 sun-dried tomatoes roughly chopped
- 1 tbsp capers rinsed
- small handful flat leaf parsley
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Place the potatoes in a roasting tin and drizzle with 1 tbsp 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.