At a glance
The prep really centres around the potatoes, which get wrapped in foil and baked until tender – and depending on their size, this can take a bit longer. While they're in the oven, you've got time for the quick part: the trout fillets just need a short fry in butter to keep them nice and juicy, and then everything goes straight to the table.
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Wash the potatoes thoroughly
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 together olive oil, salt, garlic, and a pinch of cumin if you like. Prepare pieces of foil large enough to hold two potato pieces each. Brush the foil with the seasoned oil mixture and arrange the potatoes on top. Coat 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. 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.
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