Rainbow trout on a bed of potatoes with vegetables (in foil)
2 servings
50 minutes
Rainbow trout on a bed of potatoes with vegetables is an elegant dish of Italian cuisine where the simplicity of ingredients meets refined taste. Baking in foil preserves the fish's juiciness while allowing it to absorb the aromas of garlic, lemon, and basil. The butter-soaked potatoes become tender and creamy, while fresh tomatoes and onions add a hint of sweetness and spiciness. Historically, baking in foil is a popular method among Italian chefs who value flavor harmony. This dish is perfect for a cozy dinner atmosphere, revealing all the nuances of rainbow trout's flavor. Serving directly in foil adds rustic charm and keeps all the juices inside, making each forkful rich and aromatic. It's an exquisite yet simple-to-prepare idea for gourmets who appreciate freshness and natural ingredients.
1
Remove the skin from the trout fillet, cut it into 2 pieces (or don't cut if you already have 2 pieces ready; the main thing is to have 2 pieces for 2 servings). Sprinkle the pieces with salt on both sides, make small cuts and place sliced garlic in them, drizzle the fillet with lemon juice, lightly sprinkle with pepper, add finely chopped basil and let it marinate for a while (about 15 minutes).
- Rainbow trout: 400 g
- Garlic: 1 clove
- Lemon juice: 2 tablespoons
- Ground black pepper: pinch
- Basil: 10 g
2
Slice the potatoes into circles about 5 mm thick, place them in a bowl, add soft butter, and mix thoroughly so that each piece is coated.
- Potato: 4 pieces
- Butter: 40 g
3
Each portion will be baked separately in foil, so I will describe the preparation of one portion, and all ingredients should be divided into 2 parts accordingly.
4
Place potatoes in 2 layers (or more) on foil, salting each layer. Then add onion rings (half an onion), salt and pepper.
- Potato: 4 pieces
- Onion: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
5
Next, we place a piece of trout, then add a layer of sliced tomatoes on top. We salt and pepper the tomatoes. Then comes the remaining half of the onion, sliced into rings. We lightly salt and pepper it.
- Rainbow trout: 400 g
- Tomatoes: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
- Onion: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
6
Pour a teaspoon of water on top of the pyramid and tightly seal the edges of the foil like a 'bag'. The second portion is prepared the same way.
7
Place both portions on a baking sheet and put in a preheated oven at 190 degrees for 25 minutes.
8
Serve directly in the foil, carefully rolling the edges down.