Trout baked with autumn vegetables and fruits
7 servings
40 minutes
Trout baked with autumn vegetables and fruits is a true embodiment of nature's flavor harmony. The tender fish meat gains a rich aroma from lemon, honey, and quince, while pumpkin, beetroot, and carrot fill the dish with warm autumn coziness. This recipe has roots in European gastronomy, where the balance of fish tenderness and roasted vegetable sweetness is appreciated. Baking gives the trout exquisite juiciness, while almond flakes add a light crunchy texture. The dish pairs perfectly with light white wines and is served as a festive treat or family dinner. It not only delights the palate but also fills the home with autumn aromas, creating an atmosphere of comfort and warmth.
1
Wash the fish, gut it. Rinse and cut into large pieces.
- Trout: 2 pieces
- Quince: 8 pieces
2
Line two baking trays with foil. Place fish and quince on one, after removing the core. Drizzle with lemon juice. Put lemon slices inside the trout. Salt and pepper to taste. Add honey (0.5 teaspoon) and almond flakes (or any other nuts) to each quince.
- Trout: 2 pieces
- Quince: 8 pieces
- Lemon: to taste
- Salt: to taste
- Flaked almonds: to taste
3
Place quartered pumpkin, beetroot, carrot, red pepper, onion, quince, and potato on the second baking tray. Lightly drizzle with olive oil, season with salt and pepper. You can add spices to your taste. The vegetables are lightly drizzled with oil only on top, no oil is added to the fish tray as fat will be released during baking.
- Butternut squash: 3 pieces
- Beetroot: 3 pieces
- Carrot: 4 pieces
- Bell pepper: 5 piece
- Onion: 5 piece
- Quince: 8 pieces
- Potato: 9 pieces
- Extra virgin olive oil: to taste
- Salt: to taste
4
Place the tray with vegetables on the top level of the oven at 200 degrees for 30-40 minutes. After 10 minutes, place the tray with fish on the bottom level of the oven.
