Baked rainbow trout with vegetables

A while ago, I’ve posted and made some New Orleans trout with vegetables. My wife loves it, so tonight for dinner, I’ll serve my family Romanian style baked trout with vegetables after an original recipes from Laura Adamache.

Ingredients for 3 people:

  • 3 trout – about 1.7kg
  • 1 cup white wine (German Riesling “Black Tower”)
  • 3 small carrots, julienned
  • 5 plum tomatoes, cut in thin slices (no skin)
  • 1 large red pepper, julienned
  • 400 gr white mushrooms, sliced
  • 1 leek, cut thin slices
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • salt and fresh pepper to taste
  • 4 tbsp olive oil
  • hot sauce

Combine all the ingredients (except the fish) into a big bowl and leave them for 15-20 minutes so that the flavors will blend together. Cut 3×2 pieces of aluminum foil longer and wider than fish, sit shiny side up, then layer some vegetable mixture, the trout and again vegetables mixture. Seal in aluminum foil, place it in the oven tray and bake it at 200 degrees for about 20 min or so.



16 thoughts on “Baked rainbow trout with vegetables

  1. Pingback: Spicy Asian Rainbow Trout | Cooking in Sens

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s