... and without the baked potatoes (they didn't turn out right and were demoted to salad). Somehow, Juliana and I got the idea to make fish, and I thought, a nice trout, that would be something. So, we bought it at the market and got trout and parsnips. These were the ingredients:
- two trout (each 400g)
- parsnips for two servings
- garlic (6-8 cloves)
- parsley
- lemon (for the juice)
- green onion
- olive oil, pepper, salt
Preparation wasn't really complicated, and it didn't take very long until everything was ready.
- Juliana chopped the garlic, green onion, and parsley
- I cut the parsnips into sticks
- then we rubbed the trout inside and out with pepper and salt (don't be stingy)
- then squeeze the lemon (half was enough for us) and mix the juice with the garlic, parsley, and green onion
- fill the two trout generously and drizzle the remaining lemon juice in.
- place the trout in an oven-safe dish wrapped in aluminum foil. So, line the dish with aluminum foil, put in the trout, and wrap it up.
- wrap the parsnip sticks in aluminum foil as well (thin layer of sticks so they all cook nicely)
- preheat the oven to 200 degrees and then put the trout and parsnips in the oven
- bake for 25 minutes
- arrange on the plate and serve
The whole thing was super delicious. As indicated above, baked potatoes were actually supposed to be included, and then a dip, but neither turned out quite right for us - the dip was too thin, more like a salad dressing, and the baked potatoes weren't done in time. But with the amount of fish, it was enough as it was.