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🍽️ Oven Trout with Orange and Lemon

313 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 organic oranges
• 2 organic lemons
• 4 trout (kitchen-ready; with head and skin)
• salt
• pepper (from the mill)
• 8 sprigs thyme
• 2 tbsp olive oil (for frying)
• pine branch tip (for garnish)

Instructions

1. 1. Peel the onion and slice it into rings.
2. 2. Rinse the oranges under hot water and pat them dry.
3. 3. Peel the oranges and remove the white pith.
4. 4. Slice the orange flesh into rounds.
5. 5. Rinse the lemons under hot water and pat them dry.
6. 6. Slice the lemons into rounds.
7. 7. Wash the trout and pat them dry with a kitchen towel.
8. 8. Season the fish inside and out with salt and pepper.
9. 9. Wash the thyme sprigs and shake off excess water.
10. 10. Place two thyme sprigs inside the belly cavity of each fish.
11. 11. Fill the fish belly with some onion rings and orange slices.
12. 12. Line a baking tray with baking paper.
13. 13. Brush the baking tray lightly with oil.
14. 14. Place the trout on the prepared tray.
15. 15. Brush the fish externally with some oil.
16. 16. Cover the fish with the lemon slices.
17. 17. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
18. 18. Place the tray in the preheated oven.
19. 19. Bake the trout for 25 to 30 minutes until cooked.
20. 20. Remove the trout from the oven.
21. 21. Serve the fish on young pine or spruce tips if desired.

Nutrition per serving

• kcal: 313
• Protein: 41 g · Fett/Fat: 11 g · Carbs: 11 g