Oven baked trout

I really do like everything from the ocean (apart from poached cod – bad hildhood experience) but I still tend to eat quite a lot of meat. Don’t get me wrong, I love meat, but fish is so much better for you.

 

Fish is healthy, tasty and makes you full in a nicer lighter way then when you eat meat, so I will really try to incorporate more fish into my diet.

If you want to keep it simple but still eat something really nice, I suggest fish in tin foil cooked in the oven. It is a piece of cake to make and has the benefit that your whole house doesn’t smell of fish. :)

Ovenbaked trout with lemon and persillade, serves 2

2 trouts, heads and tails removed

butter

4 lemon slice

persillade

salt

white pepper

oliv oil

Rinse the fish. Put two pieces of tin foil on a large baking tray. Pour some olive oil onto each piece and put the fish on top. Place a few dollops of butter and 2 lemon slices in the opening of each trout. Also add salt, pepper and persillade. Shape the tin foil into two parcels and put the tray in the oven, 180-200C for about 20 minutes. Serve with mashed potatoes and steamed vegetables.

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