Trout with stewed vegetables
1 serving
40 minutes
Trout with stewed vegetables is an exquisite dish of Jewish cuisine, combining the freshness of fish and the rich flavor of vegetables. Jewish culinary traditions often rely on simplicity and natural flavors of ingredients, and this recipe is no exception. Baked in foil, the trout retains its tenderness, while lemon juice and basil add a refreshing aroma. The stewed vegetables are a vibrant and nutritious side that fills the dish with the warmth of home cooking. The ease of preparation makes it an excellent choice for both everyday dinners and special occasions. Serve with a sweet-and-sour sauce to highlight the balance of flavors.
1
Preheat the oven to 200 degrees.
2
Chop the pepper, broccoli, Tuscan kale, carrot, and zucchini. Place all the vegetables in a pan, add a little water, and season with salt and pepper. Simmer on low heat for 25 minutes or until cooked (you can add a little oil to prevent burning). Stir occasionally.
- Red sweet pepper: 1 piece
- Broccoli: 120 g
- Cavolo nero (Tuscan kale): 120 g
- Zucchini: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground red pepper: to taste
- Basil leaves: to taste
3
While the vegetables are cooking, wash the fish well and place it on foil greased with olive or regular oil. Squeeze lemon juice and brush the fish (store-bought can also be used). Then salt and pepper it, and top with basil leaves. Wrap it well in foil and place it in the oven for 20 minutes.
- Trout: 250 g
- Lemon juice: 3 tablespoons
- Salt: to taste
- Ground red pepper: to taste
- Basil leaves: to taste
4
Serve with any sauce you like; I prefer sweet and sour.
- Sweet and sour sauce: to taste
