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🍽️ Trout fillets in foil packets with zucchini, tomatoes and gooseberries

376 kcal · 30 min · 4 servings

Ingredients

• 4 small trout (each 300 g, ready for cooking)
• salt
• pepper (from the mill)
• 2 zucchini
• 2 ripe beefsteak tomatoes
• 300 g fresh gooseberries
• 4 tbsp olive oil
• 2 tbsp fresh oregano

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Thoroughly rinse the trout.
3. 3. Pat the fish dry inside and outside with a kitchen towel.
4. 4. Season the trout on both sides with salt and pepper.
5. 5. Wash the zucchini and cut it in half lengthwise.
6. 6. Slice the zucchini halves into thin slices.
7. 7. Wash the tomatoes and cut them in half lengthwise as well.
8. 8. Remove the hard stem area from the tomato halves.
9. 9. Slice the tomatoes into thin slices.
10. 10. Hull the gooseberries to remove stems and leaves.
11. 11. Wash the gooseberries and let them drain well.
12. 12. Lay out four pieces of aluminum foil (each 30 by 30 centimeters) flat.
13. 13. Brush each foil piece with one tablespoon of olive oil.
14. 14. Place one trout on each oiled foil piece.
15. 15. Distribute the cut vegetables and gooseberries evenly over the fish.
16. 16. Sprinkle a little more pepper over everything.
17. 17. Fold up the edges of the aluminum foil to form a tight packet.
18. 18. Seal the packets well so that no steam can escape.
19. 19. Place the foil packets on a baking sheet.
20. 20. Put the tray into the preheated oven.
21. 21. Cook the packets for 30 to 35 minutes.
22. 22. Carefully remove the baking sheet from the oven.
23. 23. Carefully open the foil packets.
24. 24. Sprinkle the dish with fresh oregano leaves.
25. 25. Serve the trout immediately while hot.

Nutrition per serving

• kcal: 376
• Protein: 44 g · Fett/Fat: 16 g · Carbs: 12 g