Rainbow Trout on a Bed of Potatoes with Vegetables (in Foil)
Main Dishes • Italian
Description
This dish turns out juicy and healthy. It can be served with arugula salad or another salad of your choice. Enjoy your meal!
Ingredients
- Golden Trout 15 oz
- Salad Potatoes 4 pieces
- Onion 2 pieces
- Tomatoes 2 pieces
- Garlic 1 clove
- Meyer Lemon Juice 2 tablespoons
- Butter 0 oz
- Basil 0 oz
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Remove the skin from the trout fillet, cut it into 2 pieces (or leave it whole if you already have 2 pieces ready, the main thing is to have 2 pieces for 2 servings). Sprinkle the pieces with salt on both sides, make small cuts and place sliced garlic in them, drizzle the fillet with lemon juice, lightly sprinkle with pepper, sprinkle with finely chopped basil, and let it marinate for a while (about 15 minutes).
Step 2
Slice the potatoes into rounds about 5 mm thick, place them in a bowl, and add the softened butter, mixing thoroughly so that each piece of potato is coated.
Step 3
Each serving will be baked separately in foil, so I will describe the preparation for one serving, and all ingredients should be divided into 2 parts accordingly.
Step 4
On the foil, place the potatoes in 2 layers (or more, as long as they roughly match the width and length of the piece of trout), salting each layer. Next, add the onion rings (half an onion), salt, and pepper.
Step 5
The next layer is the piece of trout, on top of which we place a layer of sliced tomatoes. Salt and pepper the tomatoes. Then comes the remaining half of the onion, sliced into rings. Lightly salt and pepper.
Step 6
On top of the entire pyramid, pour a teaspoon of water and tightly seal the edges of the foil into a 'bag'. The second serving is prepared in the same way.
Step 7
Place both servings on a baking sheet and put them in a preheated oven at 375°F for 25 minutes.
Step 8
Serve directly in the foil, carefully folding the edges down.
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