Butter-Fried Trout with Foil-Baked Potatoes

Step-by-step method

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At a glance

You're wrapping potatoes in foil to bake while you're busy with other things—they need about 30 minutes in the oven. Once they're almost done, you'll quickly pan-fry the trout fillets in butter, keeping them juicy with just two to three minutes per side. The whole meal comes together in under an hour, making this a great option when you want something elegant but don't want to spend your whole evening cooking.

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    Wash the potatoes well

    Wash the potatoes, scrub them clean with a vegetable brush and cut into quarters or eighths, depending on their size.

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    Make the mixture for the foil-baked potatoes

    In a bowl, mix olive oil, salt, garlic, and a pinch of caraway seeds if you like. Prepare pieces of foil, sized so that two potato pieces fit in each. Brush the foil with the seasoned oil mixture and arrange the potatoes on top. Brush the potatoes with the seasoned oil as well, then wrap them up tightly.

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    Bake

    Arrange the foil parcels on a baking tray and bake in the oven. Bake at 170 °C for about 30 minutes. The baking time may be longer, depending on the size of the potatoes. Once the potatoes are tender, start preparing the trout – it'll be quick.

Butter-Fried Trout with Foil-Baked Potatoes

bohynekuchyne
Active time total 55 min
Prep 20 min Cook 35 min
8 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

701 kcal

Calories

45 g

Carbohydrates

35 g

Fats

53 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

With today's fish dish, I wouldn't hesitate to cut the prep time down to a minimum. I love buying ready-made fresh trout fillets, which you can often find at Lidl. I know they're good quality and that they get dinner on the table in no time. On the other hand, when I do have a bit more time, I like to buy a whole fish and dive into filleting it myself. The upside is a lower price, and best of all, you're left with the fish bones for making stock.

Gluten-free Fish High-protein Main Course

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