🍽️ Baked Trout with Mixed Vegetables and Capers Sauce

Name: Baked Trout with Mixed Vegetables and Capers Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 trout (kitchen-ready, headless, 350 g each); salt; pepper (from the mill); 200 g waxy potatoes; 2 zucchini; 2 yellow bell peppers; 200 g cherry tomatoes (on the vine); 200 g broccoli florets; 8 garlic cloves; 2 unwaxed lemons; 0.5 bunch dill; 0.5 bunch parsley; olive oil; 1 shallot; 3 tbsp capers (from a jar); 2 tbsp freshly chopped parsley; 2 tbsp lemon juice; 2 tbsp white wine vinegar

412 kcal · 30 min · 4 servings

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Ingredients

4 trout (kitchen-ready, headless, 350 g each)
salt
pepper (from the mill)
200 g waxy potatoes
2 zucchini
2 yellow bell peppers
200 g cherry tomatoes (on the vine)
200 g broccoli florets
8 garlic cloves
2 unwaxed lemons
0.5 bunch dill
0.5 bunch parsley
olive oil
1 shallot
3 tbsp capers (from a jar)
2 tbsp freshly chopped parsley
2 tbsp lemon juice
2 tbsp white wine vinegar

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Thoroughly wash the trout and pat them dry inside and outside with kitchen paper.
3. Season the trout inside and outside with salt and pepper.
4. Peel the potatoes and wash them.
5. Cut the potatoes into bite-sized pieces.
6. Wash and clean the remaining vegetables.
7. Slice the zucchini lengthwise into thin slices.
8. Core the bell pepper and cut it into strips.
9. Lightly crush the garlic cloves.
10. Mix the prepared vegetables with the garlic.
11. Divide the vegetables onto four pieces of baking paper.
12. Season the vegetables with salt and pepper.
13. Rinse the lemons with hot water and pat them dry.
14. Slice the lemons into thin rounds.
15. Wash the herbs and shake off excess water.
16. Stuff the cavities of the trout with the lemon slices and the herbs.
17. Place the trout on top of the vegetables on the baking paper.
18. Carefully fold the baking paper packets so that they are tightly sealed.
19. Place the packets on a baking sheet.
20. Bake the trout in the preheated oven for 25 to 30 minutes.
21. Peel the shallot while the fish is baking.
22. Finely chop the shallot.
23. Mix the shallot with the capers and the parsley.
24. Add 8 tablespoons of oil, lemon juice, and vinegar to the mixture.
25. Finally, season the sauce to taste with salt and pepper.
26. Take the trout out of the oven.
27. Carefully open the baking paper packets.
28. Serve the trout with the capers sauce.

Nutrition per serving

kcal: 412
Protein: 47 g · Fett/Fat: 14 g · Carbs: 21 g