Amber Trout with Baby Potatoes in Provencal Herbs
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Amber Trout with Baby Potatoes in Provencal Herbs
Ingredients
- Trout - 1 piece
- Lemon - 0.7 oz
- Salad Potatoes - 8 pieces
- Olive Oil - 2 tablespoons
- Herbes de Provence - 1 teaspoon
- Salt - to taste
Step by Step guide
Step 1
Prepare the trout, removing any excess and patting it dry.
Step 2
Season the fish with salt to taste, both outside and inside.
Step 3
Pour the olive oil into a separate container.
Step 4
Add a spoonful of Provencal herbs and mix well until homogeneous.
Step 5
Make cuts on the fish with a sharp knife, spaced 1 cm apart.
Step 6
Brush the trout with half of the oil mixture.
Step 7
Place lemon wedges inside the fish.
Step 8
Thoroughly rinse the baby potatoes and dry them with a paper towel.
Step 9
Without peeling the potatoes, cut them in half and season with salt to taste.
Step 10
Place the fish on a baking sheet lined with foil. Add the potatoes and brush them with the remaining herb mixture. Wrap everything in foil and bake for 35–40 minutes in a preheated oven at 392°F.
Step 11
Serve.
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