Baked trout and potatoes
40 min·British
Baked trout and potatoes
Ingredients
For the trout
- 4 whole trout (about 300g/10oz each), gutted and cleaned
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 1 bunch fresh parsley, chopped
- Salt and pepper
For the potatoes
- 455g/1lb potatoes, peeled and finely sliced
- olive oil
- salt
For the sauce
- 100g/3½oz walnuts, roughly chopped
- 100g/3½oz crème fraîche
- 2 tbsp horseradish sauce
- 1 lemon, zest and juice
Instructions
11 steps
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Place the potatoes in a roasting tray, drizzle with olive oil, season with salt and pepper, and toss to coat.
- 3
Roast the potatoes for 20 minutes, or until golden and crisp.
20 min - 4
While the potatoes are roasting, prepare the trout.
- 5
Rub the trout all over with olive oil, lemon zest and juice, and parsley.
- 6
Season with salt and pepper.
- 7
Place the trout on top of the potatoes and roast for another 15–20 minutes, or until the fish is cooked through.
20 min - 8
While the trout is roasting, make the sauce.
- 9
In a bowl, combine the walnuts, crème fraîche, horseradish sauce, and lemon zest and juice.
- 10
Season with salt and pepper.
- 11
Serve the trout and potatoes with the sauce.
Progress
0 / 11 steps
Nutrition
Per serving
Calories
618cal
