Grilled trout with vegetables
6 servings
60 minutes
Grilled trout with vegetables is a refined dish of European cuisine that combines the freshness of fish with the rich flavors of roasted vegetables. Historically, grilling has been considered one of the best ways to prepare fish, preserving its tenderness and natural taste. Trout infused with the aromas of lemon, olive oil, and spices develops a crispy crust while the vegetables achieve light caramelization that highlights their sweetness. This dish is perfect for a family dinner or festive gathering. It can be complemented with a spicy yogurt sauce that creates a harmonious blend of warm and cool notes. Grilled trout with vegetables is not just food but a gastronomic journey into the world of flavors, offering delight in every bite.
1
Turn on the oven grill to 180 degrees and place a baking tray inside with 4-5 slices of bacon.
- Smoked bacon: 50 g
2
We clean, wash, and cut the vegetables. Beetroot into slices 2–3 mm thick, potatoes into slices 4–5 mm thick, carrots into 1 cm pieces, onion into 4 parts, garlic head cut in half lengthwise for a beautiful look, bell pepper into 6–8 pieces.
- Beet: 300 g
- Potato: 500 g
- Carrot: 2 pieces
- Onion: 2 pieces
- Garlic: 2 heads
- Sweet pepper: 2 pieces
3
Remove the tray from the oven, take out the fat, add olive oil, and evenly distribute the fat and oil with a brush. Transfer the vegetables to the tray, season with salt and pepper, drizzle with oil, add 2 bay leaves, and place in the oven for 20 minutes. Keep an eye on the vegetables to prevent burning. If they start to brown too much, move the tray lower.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
4
While the vegetables are cooking, we fillet the fish and prepare the 'rest'. We put the 'rest' in a pot, cover it with water, and read the recipe for 'Trout Soup'. We place the fillet skin-side down on a board and carefully run our hand along the former backbone from head to tail to feel for bones running across the fish. They need to be removed.
- Trout: 2 kg
5
Season the fillet with salt and pepper on both sides, optionally add 'Fish seasoning'. Drizzle the fillet with lemon juice and a little olive oil, take out the tray with vegetables, mix them, place the fillet on top, skin side up, and put it in the oven under the grill for 10 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Olive oil: to taste
6
Take out the baking tray and check the fish for doneness. If it flakes, the fish is ready. Carefully remove the skin from the fillet and put it back in the oven under the grill. After a minute on each side, you have a delicacy. Drizzle the fish with juice from the tray, which will be a beautiful dark burgundy color, and sprinkle with lemon juice.
- Lemon: 1 piece
7
After 30 minutes of cooking, the beetroot and carrot become al dente, while the potato, pepper, onion, and garlic are fully cooked. When serving, we tear the skin into pieces and place it on the fish. A quick spicy sauce can be made. I like it not only with fish but also with meat and kebabs. A cup of Turkish natural yogurt, a third of a cup of canned green jalapeño peppers, olive oil to taste, salt, and pepper. We throw everything into a blender – the sauce is ready. It's like yin-yang, unity and struggle – cold yogurt and hot pepper.