Perfect Trout Baked in Foil with Butter and Garlic

Step-by-step method

Let’s cook

At a glance

You're wrapping up buttery, garlic-infused trout in foil parcels and baking them while you get tarhonya and mushrooms ready on the stovetop – it all comes together in about an hour with minimal hands-on time. The trickiest part is timing everything so all three components finish around the same time, but the payoff is a restaurant-quality dinner that feels fancier than it actually is.

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    Tarhonya

    First, get the tarhonya cooking. Heat some oil in a large pot and add the dry tarhonya to toast. Toast for about five minutes, until the little pellets turn lightly golden. Season with salt, and pepper if you like.

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  2. 2/5

    Cook and top up with water

    Pour in water – you'll always need roughly one and a half times as much water as tarhonya. Cook, stirring and tasting as you go. If the water has evaporated and the tarhonya is still firm, just add a splash more.

  3. Prepare the trout

    3/5

    Prepare the trout

    Rinse the trout, pat dry, and season with salt inside and out. Place each one on a sheet of foil. Arrange slices of butter and garlic both on top and inside the fish. Seal the foil tightly. Bake the parcels in an oven preheated to 200°C for about 15 to 20 minutes.

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Perfect Trout Baked in Foil with Butter and Garlic

bohynekuchyne
Active time total 46 min
Prep — Cook 46 min
8 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

856 kcal

Calories

52 g

Carbohydrates

33 g

Fats

93 g

Proteins

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

About this recipe

Here I go again, awkwardly reminding you that you should eat fish at least once a week. We try to, though it doesn't always work out. At our house it's most often salmon, trout, catfish, mackerel, cod or tuna – baked in the oven, fried in a pan, steamed, or grilled in summer.

Fish High-protein Main Course

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