Breaded Rainbow Trout
4 servings
60 minutes
Breaded rainbow trout is a harmony of flavors, the elegance of European cuisine and the art of cooking. The tender fillet of rainbow trout is enriched with aromas of fresh herbs, garlic and lemon zest, creating a delightful crispy crust from breadcrumbs. Baked potatoes infused with spices and olive oil serve as the perfect complement, while subtle notes of white wine add an exquisite touch. This recipe is ideal for festive dinners and cozy family gatherings. Simple to prepare yet elegant in presentation, it captivates with its rich flavor and noble texture. Garnished with fresh basil and sweet cherry tomatoes, this dish not only pleases the eye but also delights the taste buds, offering true gastronomic pleasure.
1
Clean the fish and cut it into fillets. Rinse the lemon, dry it, and grate the yellow part of the peel. Mix with breadcrumbs.
- Trout: 800 g
- Lemon zest: 2 tablespoons
- Breadcrumbs: 5 g
2
Chop the garlic, parsley, and rosemary, mix with breadcrumbs, and season with salt and pepper.
- Garlic: 1 g
- Chopped parsley: 2 tablespoons
- Chopped fresh rosemary: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Wash the potatoes, cut large potatoes into wedges, salt and pepper them, drizzle with a little olive oil, and bake in the oven at 200 degrees for 10 minutes before the fish.
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
At this time, take the fish fillet and carefully place breadcrumbs with spices on both sides. Arrange it so that the breadcrumbs stick well to the flesh.
- Breadcrumbs: 5 g
5
Place the fillet next to the potatoes with the flesh side up, drizzle evenly with olive oil. Season with salt and pepper, sprinkle the remaining breadcrumbs over the potatoes and bake for another 20 minutes at the same temperature until a golden crust forms. About 5-7 minutes before it's done, add a little white wine.
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 5 g
- Semi-dry white wine: 70 ml
6
Serve with cherry tomatoes and basil.
- Cherry tomatoes: 6 pieces
- Basil: 0.5 bunch