Amber Trout with Baby Potatoes in Provencal Herbs

Ingredients

• Trout 1 piece
• Lemon 0 oz
• Salad Potatoes 8 pieces
• Olive Oil 2 tablespoons
• Herbes de Provence 1 teaspoon
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the trout, removing any excess and patting it dry.

Step 2

Season the fish with salt to taste, both outside and inside.

Step 3

Pour the olive oil into a separate container.

Step 4

Add a spoonful of Provencal herbs and mix well until homogeneous.

Step 5

Make cuts on the fish with a sharp knife, spaced 1 cm apart.

Step 6

Brush the trout with half of the oil mixture.

Step 7

Place lemon wedges inside the fish.

Step 8

Thoroughly rinse the baby potatoes and dry them with a paper towel.

Step 9

Without peeling the potatoes, cut them in half and season with salt to taste.

Step 10

Place the fish on a baking sheet lined with foil. Add the potatoes and brush them with the remaining herb mixture. Wrap everything in foil and bake for 35–40 minutes in a preheated oven at 390°F.

Step 11

Serve.