Trout Baked with Autumn Vegetables and Fruits
Main Dishes • European
Description
Trout baked with autumn vegetables and fruits
Ingredients
- Butternut Squash 3 pieces
- Quince 8 pieces
- Orange Bell Peppers 5 pieces
- Potato 9 pieces
- Onion 5 pieces
- Beetroot 3 pieces
- Carrot 4 pieces
- Lemon to taste
- Salt to taste
- Olive Oil to taste
- Chopped almonds to taste
- Trout 2 pieces
Step-by-Step Guide
Step 1
Wash the fish and gut it. Rinse and cut into large pieces.
Step 2
Line two baking trays with foil. Place the fish and quince (after removing the core) on one tray. Drizzle with lemon juice. Place lemon slices inside the trout. Season with salt and pepper. In each quince, add honey to taste (about 0.5 teaspoon) and almond flakes (or any other nuts).
Step 3
On the second tray, arrange the quartered butternut squash, beetroot, carrot, red pepper, onion, quince, and potato. Lightly drizzle with olive oil, season with salt and pepper. You can add spices to your taste. The vegetables should be lightly drizzled with oil on top, and no oil is added to the tray with the fish, as fat will render during baking.
Step 4
Place the tray with vegetables on the top rack of the oven for 30–40 minutes at 390°F. After 10 minutes, place the tray with the fish on the bottom rack.
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