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Cooking
Butter-Fried Trout with Foil-Baked Potatoes
· 4 servings
Wash the potatoes thoroughly
Wash the potatoes, scrub them clean with a vegetable brush, and cut into quarters or eighths, depending on their size.
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.
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.
Season the fillets
Season the fillets with salt and pepper on both sides. Fry in a pan with butter and a spoonful of olive oil. Two to three minutes per side is enough to keep the fish juicy and prevent it from drying out.
Serving
Serve the fish on a plate with the potatoes, generously sprinkled with sliced spring onion. For extra flavour, you can lightly fry the spring onion in the pan drippings from the fish.