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🍽️ Trout stuffed with carrots and spring onions

459 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Cut the bread rolls into small cubes using a sharp knife.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Mix four tablespoons of oil with the garlic and the basil.
  5. 5. Drizzle the oil-garlic mixture over the bread cubes.
  6. 6. Season the bread cubes with salt and pepper.
  7. 7. Mix everything well with your hands so that all cubes are coated with oil.
  8. 8. Rinse the trout under cold running water.
  9. 9. Pat the trout dry with kitchen paper.
  10. 10. Place four large sheets of aluminum foil on the work surface.
  11. 11. Put a few drops of oil on each piece of aluminum foil and spread it.
  12. 12. Place the trout on the greased aluminum foil.
  13. 13. Stuff the trout with the seasoned bread cubes.
  14. 14. Peel the carrots and slice them.
  15. 15. Wash the spring onions and cut them into thin rings.
  16. 16. Distribute the carrots and spring onions on the trout.
  17. 17. Drizzle each trout with one tablespoon of oil.
  18. 18. Season the vegetables with salt and pepper.
  19. 19. Place basil leaves on the vegetables.
  20. 20. Seal the aluminum foil into a tightly closed packet.
  21. 21. Cook the trout in the hot oven for 20 to 25 minutes.
  22. 22. Lift the cooked trout out of the aluminum foil.
  23. 23. Serve the trout with the vegetables on plates.
  24. 24. Serve the dish immediately.

Nutrition per serving