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🍽️ Trout fillets with zucchini in the oven

203 kcal · 30 min · 4 servings

Ingredients

• 4 trout fillets (approx. 160 g each)
• 4 juniper berries
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 0.25 tsp chili flakes
• 0.5 tsp turmeric (ground)
• olive oil
• 2 tbsp lemon juice
• 2 zucchini
• sea salt
• lemon slice (for garnish)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Rinse the trout fillets briefly and pat them dry with a kitchen towel.
3. 3. Crush the juniper berries, coriander, and fennel in a mortar until they form a powder.
4. 4. Mix the spice powder in a small bowl with the chili flakes, turmeric, three to four tablespoons of olive oil, and lemon juice to form a paste.
5. 5. Wash the zucchini and cut it into sticks four to six centimeters long.
6. 6. Cut four large rectangles of aluminum foil (each approx. 30 by 20 centimeters).
7. 7. Brush the center of each foil rectangle thinly with olive oil.
8. 8. Place the zucchini sticks on the oiled foil paper and sprinkle some salt over them.
9. 9. Place the trout fillets skin-side down on top of the zucchini.
10. 10. Coat the fillets generously with the prepared spice paste.
11. 11. Season the fillets lightly with salt to taste.
12. 12. Fold up the edges of the aluminum foil and seal the packets well so that no steam can escape.
13. 13. Place the foil packets on a baking tray lined with baking paper.
14. 14. Put the tray in the preheated oven and bake the trout for about 20 minutes.
15. 15. Remove the packets from the oven, open them carefully, and serve the fish with fresh lemon slices.

Nutrition per serving

• kcal: 203
• Protein: 22 g · Fett/Fat: 11 g · Carbs: 3 g