Crushed potatoes
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
Simple herb-baked trout & horseradish
Serves 2
Easy
Prep:
Cook:
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Skip to ingredients
- 2 whole rainbow troutgutted and cleaned
- 1 tbsp olive oil
- 1 lemonthinly sliced
- sprigs of various herbs(parsley, thyme and dill would all work well)
- fresh horseradishgrated, to serve (optional)
Nutrition: per serving
- kcal457
- fat23g
- saturates4g
- carbs1g
- sugars1g
- fibre0g
- protein63g
- salt0.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
step 2
Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
