Whole Baked Trout with Mediterranean Vegetables


Whole Baked Trout with Mediterranean

Trout – its got a really bad name for itself, always has done and I fear it always will do. When I was growing up, people used the term ‘trout pout’ to describe botched lip filler jobs – offensive to both parties, today things are are not much better as the urban dictionary now describes trout as ‘A 40 something male hanging out in clubs looking for younger females to prey on’.

It is no wonder then that we are not flocking to the shelves to buy it! In fact, my local supermarket has stopped referring to it as trout altogether – it has been repackaged as they now opt only to sell the rainbow verity.

Never one to follow the crowd, I would like to be loud and proud about the fact that I love Trout – I actually rate Trout higher than I do Salmon – I like the light fresh taste and the slightly softer consistency. Trout has fed myself and Adam well so, I feel I owe it to the underrated chilly dipper to find the perfect recipe to serve it in all its glory and who better to turn to than Rick Stein!

After a good half hour pawing over one of my all time favourite recipe books ‘Rick Steins Seafood Odyssey’, I decided to go for an adaptation of the ‘Baked Whole Seabass with Roasted Red Peppers, Tomatoes, Anchovies and Potatoes’ It is clear to see where the adaptation bit came in- but this recipe was the perfect simple dish I was looking for. If you do not like to work for your supper and fiddly bits bother you then there is no harm in getting yourself some decent sized fillets.

The lovely Mediterranean composition of this dish provides a great carb/protein/veggie balance and in true Rick Stein style, it is gloriously simple to put together making this an absolute win for a simple healthy mid-week meal.

Dora 🙂

 

Whole Baked Trout with Mediterranean
Whole Baked Trout with Mediterranean Vegetables
Print Recipe
Whole Trout cooked on a bed of Potatoes, Peppers, Tomatoes, Anchovy's and Mediterranean Herbs.
Servings Prep Time
2 Hungry People 20 Minutes
Cook Time
1 Hour
Servings Prep Time
2 Hungry People 20 Minutes
Cook Time
1 Hour
Whole Baked Trout with Mediterranean
Whole Baked Trout with Mediterranean Vegetables
Print Recipe
Whole Trout cooked on a bed of Potatoes, Peppers, Tomatoes, Anchovy's and Mediterranean Herbs.
Servings Prep Time
2 Hungry People 20 Minutes
Cook Time
1 Hour
Servings Prep Time
2 Hungry People 20 Minutes
Cook Time
1 Hour
Ingredients
  • pinch Saffron
  • 900 g Potatoes Peeled and cut into slices
  • 4 large Plum Tomatoes Skinned and cut lengthways into quarters
  • 50 g Anchovy fillets In oil, drained
  • 150 ml Chicken stock
  • 4 Red Peppers Seeded and cut into 8 chunks
  • 8 garlic cloves Each one sliced into three
  • 1 Tbsp oregano (Rick Stein uses 8 fresh sprigs)
  • 85 ml olive oil
  • 1 Large Whole Trout Or you can get two smaller whole Trout or three fillets
  • olive oil
Instructions
  1. Preheat the oven to 200°. Place the saffron into a teacup with 2 tablespoons of hot water and leave to soak.
  2. Par boil the potatoes in a pan of boiling water for seven minutes. (Prepare all your vegetables while the potatoes are cooking.)
  3. Drain the potatoes and layer into a large roasting tin. (Layer them in a strip down the middle of the tin, you will need to leave room either side for the red peppers.)
  4. Scatter the tomatoes and anchovy fillets over the potatoes, then pour over the saffron water and stock. Scatter the pieces of red pepper down the side of the potatoes and sprinkle over the garlic, oregano and olive oil. Season well with salt and pepper and bake in the oven for 30 minutes.
  5. Slash the fish diagonally then slash again in the opposite direction to create a criss cross pattern - Make sure you use a really sharp knife to do this. Rub the fish with oil and season with salt and pepper then rest it on top of the potatoes. Return to the oven, reduce the heat to 180° and cook for a further 25 to 30 minutes until the trout is cooked through.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a comment

Your email address will not be published. Required fields are marked *