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🍽️ Trout Baked in Foil with Spring Onions and Tomatoes

671 kcal · 30 min · 4 servings

Ingredients

• 2000 g Trout (4 Trout)
• 4 Tomatoes
• 1 bunch Spring Onions
• 1 Clove Garlic (finely chopped)
• Lemons
• 1 bunch Basil (finely chopped)
• 1 bunch Tarragon (finely chopped)
• 4 tbsp Butter
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the tough ends and the green tips.
3. 3. Slice the spring onions into thin rings.
4. 4. Take a sharp knife and lightly score the inside of the trout along the backbone.
5. 5. Rinse the trout under cold, running water.
6. 6. Pat the fish completely dry with a kitchen towel.
7. 7. Drizzle lemon juice into the belly cavity of the trout.
8. 8. Season the inside of the fish with salt and pepper.
9. 9. Season the outside of the fish with salt and pepper as well.
10. 10. Pour boiling water over the tomatoes briefly.
11. 11. Remove the tomatoes from the water immediately and shock them with cold water.
12. 12. Peel the skin off the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Remove the seeds from the tomato pieces.
15. 15. Fill the tomato pieces into the belly cavities of the trout.
16. 16. Cut four large rectangular pieces of aluminum foil.
17. 17. Brush each foil piece with two tablespoons of butter.
18. 18. Place one trout on each buttered foil piece.
19. 19. Fill the prepared spring onion rings into the belly cavities of the fish.
20. 20. Sprinkle the herbs over and into the fish.
21. 21. Distribute the remaining butter flakes on the fish.
22. 22. Fold the foil over the fish.
23. 23. Roll the sides of the foil tightly to create a sealed packet.
24. 24. Preheat the oven to 200 degrees Celsius fan-assisted.
25. 25. Place the foil packets in the oven.
26. 26. Cook the trout for about 30 minutes.

Nutrition per serving

• kcal: 671
• Protein: 99 g · Fett/Fat: 27 g · Carbs: 8 g