Baked trout with basil

Name: Baked trout with basil
Ingredients: 2 whole trout of about 300 g each; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon olive oil; 1 lemon; 2 sprigs dried basil; 50 ml white wine; 1 lemon

Fish - Baked trout with basil by Ivona D. - Recipia

Baked trout with basil is served warm as a main course, with a side of your choice; after about 20 minutes at 160°C, the skin browns and the flesh cooks nicely. Lemon, dried basil and white wine leave a light, tangy juice in the pan. I really liked the combination, and I serve it with mămăligă, a Romanian polenta. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Serves: 2. About 350 kcal and 30 g protein per serving.

Ingredients

2 whole trout of about 300 g each
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil
1 lemon
2 sprigs dried basil
50 ml white wine
1 lemon

Preparation

1. Gut the trout, pat them dry with paper towels and season them with the salt and pepper. 2. Heat the oven to 160°C. Grease a baking dish with the olive oil and place the fish in it. 3. Slice one lemon. Put a slice and a sprig of dried basil inside each trout. 4. Pour the wine into the dish and squeeze the juice of the second lemon over the fish. Bake for about 20 minutes, until the skin is browned and the flesh next to the backbone is opaque.

Notes

Choose trout of a similar size so they cook at the same time; much larger ones may need a few extra minutes. When buying fish, look for clear eyes and firm flesh. If the trout is thick, check the flesh next to the backbone before taking it out of the oven. The pan juices are thin, much like the juice from a lemon fish cooked in a pan. The wine goes straight into the dish; for an alcohol-free version, replace the 50 ml with 50 ml of water. Serve it with mămăligă or boiled potatoes, which soak up the juice on the plate. Small fish sometimes brown before they are cooked through near the bone, so keep an eye on the flesh at the thickest part. Store any leftover fish in a sealed container in the refrigerator for up to 3 days. Dried basil can be replaced with 2 sprigs of fresh basil, also placed inside the fish.