Turkish cuisine · Fish & Seafood

Oven-Baked Trout

Whole trout with lemon slices, garlic butter and parsley, cooked in foil in the oven.

Ingredients · for 4 servings

• 4 trout (approx. 300 g each, cleaned)
• 80 g butter
• 4 cloves of garlic
• 2 organic lemons
• 1 bunch parsley
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat the oven to 200 °C top/bottom heat; rinse the trout, pat thoroughly dry and season inside and out with salt and pepper.
2. Beat the butter soft, finely chop the garlic, finely chop half the parsley and mix both with a little lemon zest into the butter.
3. Place each trout on a generous sheet of aluminum foil and fill the belly cavity with garlic butter, 2 lemon slices and a few parsley stems.
4. Drizzle the fish with olive oil, fold the foil loosely over the back and seal the edges tightly so no steam escapes.
5. Bake on a baking sheet for 22–25 min.; the fish is done when the dorsal fin pulls out easily and the flesh separates from the bones.
6. Open the packets, pour the collected lemon-butter juices over the trout, sprinkle with the remaining parsley and serve in the foil.