🍽️ Baked Trout with Root Vegetables

Name: Baked Trout with Root Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g mixed nut kernels (e.g. hazelnut and walnut kernels); 30 g almond kernels; 4 trout (ready for cooking, approx. 300–350 g each); 1 tbsp lemon juice; salt; pepper; 4 garlic cloves; 1 bunch parsley (20 g); 3 tbsp olive oil; 5 carrots (500 g); 2 parsley roots; 1 red bell pepper; 1 shallot; 30 g dried apricots; 50 g raisins; 2 tsp harissa powder; 2 tsp ras el-hanout; 2 bay leaves; 250 ml vegetable broth; 0.5 organic lemon; 100 g pomegranate seeds

521 kcal · 30 min · 4 servings

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Ingredients

30 g mixed nut kernels (e.g. hazelnut and walnut kernels)
30 g almond kernels
4 trout (ready for cooking, approx. 300–350 g each)
1 tbsp lemon juice
salt
pepper
4 garlic cloves
1 bunch parsley (20 g)
3 tbsp olive oil
5 carrots (500 g)
2 parsley roots
1 red bell pepper
1 shallot
30 g dried apricots
50 g raisins
2 tsp harissa powder
2 tsp ras el-hanout
2 bay leaves
250 ml vegetable broth
0.5 organic lemon
100 g pomegranate seeds

Instructions

1. Roast the nuts and almonds in a hot pan without fat over medium heat for 3 minutes. Set the roasted nuts and almonds aside.
2. Rinse the trout and pat them dry. Rub the fish with lemon juice. Season the fish inside and out with salt and pepper.
3. Peel the garlic and slice it finely. Wash the parsley, shake it dry, and chop it finely.
4. Fill the bellies of the fish with the garlic and half of the chopped parsley.
5. Line a baking sheet with baking paper. Place the fish on it. Brush the fish with 1 tablespoon of oil.
6. Preheat the oven to 200 °C (180 °C with fan or gas mark 3). Bake the fish for 20 minutes, turning them once.
7. While the fish are baking, clean and peel the carrots and parsley roots. Shred them into fine strips.
8. Cook the vegetable strips for 5 to 6 minutes in boiling salted water. Shock them and let them drain.
9. Halve the bell pepper, remove the core, and wash it. Cut the pepper into cubes.
10. Peel the shallot and dice it finely.
11. Heat the remaining oil in the pan. Sauté the shallots and pepper cubes for 3 minutes over medium heat.
12. Add the carrots and parsley roots. Cook everything for another 3 minutes.
13. Chop the apricots finely. Add them along with the raisins and roasted nuts to the pan. Mix everything well.
14. Season the vegetables with salt, pepper, harissa, and ras el-hanout. Add the bay leaves.
15. Pour in the broth. Simmer the vegetables covered for approx. 5 minutes over low heat.
16. Rinse the lemon half thoroughly with hot water and slice it thinly.
17. Place half of the vegetables on the plates. Arrange the trout on top.
18. Distribute the remaining vegetables over the fish. Sprinkle everything with pomegranate seeds and the remaining parsley. Garnish with the lemon slices.

Nutrition per serving

kcal: 521
Protein: 46 g · Fett/Fat: 23 g · Carbs: 31 g