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🍽️ Trout with Lemon and Herbs

801 kcal · 30 min · 4 servings

Ingredients

• 1200 g trout ready for cooking (4 pieces)
• 2 garlic bulbs
• 4 garlic cloves
• 8 sprigs lemon thyme
• 250 g cherry tomatoes
• 3 lemons
• 1 shallot
• 0.5 bunch parsley
• 3 tbsp oil
• 1 bunch parsley (flat)
• 0.25 bunch dill
• 0.25 bunch chives
• 3 tbsp yogurt (0.1% fat)
• 2 egg yolks
• 2 tsp mustard
• 1 lemon (squeezed)
• 0.125 l olive oil
• 1 garlic clove
• salt
• pepper

Instructions

1. 1. Rinse the trout under cold water.
2. 2. Pat the fish dry with kitchen paper.
3. 3. Make small cuts in the skin on both sides.
4. 4. Peel the garlic cloves and the shallot.
5. 5. Finely chop the garlic and shallot.
6. 6. Wash the lemons under hot water.
7. 7. Cut one lemon in half.
8. 8. Squeeze the lemon juice into the garlic mixture.
9. 9. Cut the remaining lemon into wedges.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes in half.
12. 12. Rinse the herbs under running water.
13. 13. Shake the herbs dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Mix the chopped herbs with the garlic-onion-lemon mixture.
17. 17. Season the mixture with salt and pepper.
18. 18. Stir the oil into the herb mixture.
19. 19. Stuff the trout with half of the herb mixture.
20. 20. Place the fish in the remaining marinade.
21. 21. Marinate the fish in the refrigerator for about one hour.
22. 22. Rinse the remaining herbs under running water.
23. 23. Shake the herbs dry.
24. 24. Separate the herb leaves from the stems.
25. 25. Finely chop the herbs.
26. 26. Place all remaining ingredients except the oil in a blender.
27. 27. Puree the ingredients.
28. 28. Slowly pour the oil into the blender.
29. 29. Continue blending until a smooth mass forms.
30. 30. Cut the garlic bulb in half in the center.
31. 31. Rub the cut sides of the garlic into four small baking dishes.
32. 32. Distribute the tomatoes evenly among the dishes.
33. 33. Place the fish on the tomatoes.
34. 34. Pour the remaining marinade over the fish.
35. 35. Add the lemon wedges.
36. 36. Top the fish with thyme sprigs.
37. 37. Preheat the oven to 270 degrees convection grill.
38. 38. Place the dishes on the top rack.
39. 39. Grill the fish for about five minutes.
40. 40. Turn the fish.
41. 41. Grill the fish for another five minutes.
42. 42. Serve the trout hot.
43. 43. Serve with dips, potatoes, white bread, or rice.

Nutrition per serving

• kcal: 801
• Protein: 66 g · Fett/Fat: 49 g · Carbs: 22 g