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.
Quick and easy fish supper for two
- 2 whole trout cleaned
- 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.
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.)