Oven-baked trout with vegetables

Name: Oven-baked trout with vegetables
Ingredients: 2 whole gutted trout (350 g each); 1 teaspoon fine salt; 1 medium lemon (6 slices); 2 celery stalks (100 g); 1 tablespoon olive oil; 1 medium cauliflower (700 g); 1500 ml water; 1/2 teaspoon fine salt; 2 tablespoons olive oil; 2 garlic cloves; 1/2 teaspoon sweet paprika; 1/2 teaspoon curry

Fish - Oven-baked trout with vegetables by Dochia M. - Recipia

Oven-baked trout with vegetables is baked covered with lemon and celery; the cauliflower is browned separately with garlic, paprika and curry. Trout is quite lean and can seem dry without lemon, while the cauliflower gets browned edges and stays dotted with crunchy pieces of celery. I carefully look for the fine bones, rather than relying only on the backbone. Preparation: 20 minutes. Cooking: 32 minutes. Total time: 52 minutes. Serves: 2. Approximately 560 kcal and 45 g protein per serving.

Ingredients

2 whole gutted trout (350 g each)
1 teaspoon fine salt
1 medium lemon (6 slices)
2 celery stalks (100 g)
1 tablespoon olive oil
1 medium cauliflower (700 g)
1500 ml water
1/2 teaspoon fine salt
2 tablespoons olive oil
2 garlic cloves
1/2 teaspoon sweet paprika
1/2 teaspoon curry

Preparation

1. Preheat the oven to 180°C. Pat the gutted trout dry with paper towels and season with 1 teaspoon of salt. 2. Place them in a baking dish lined with parchment paper greased with 1 tablespoon of oil. Put 3 lemon slices and half the finely chopped celery inside each trout. Squeeze a little lemon juice over the top. Soak a second sheet of parchment paper in cold water, wring it out and cover the dish. Bake for 25 minutes, until the eyes turn whitish and cloudy and the flesh comes away easily from the bone. 3. Break the cauliflower into bite-sized florets. Bring 1500 ml of water to a boil with 1/2 teaspoon of salt, blanch the cauliflower for 2 minutes, then drain it well. 4. Heat 2 tablespoons of oil in a clean pan. Add the remaining finely chopped celery and 2 chopped garlic cloves. Add the cauliflower, 1/2 teaspoon of paprika and 1/2 teaspoon of curry and cook for 5 minutes, stirring, until the florets pick up a little color.

Notes

Keep the fish and cauliflower separately in sealed containers in the fridge for up to 3 days. Serve with boiled potatoes and a slice of lemon. Trout of a similar size bake more evenly, and buying them gutted saves you the cleaning. If they are different sizes, check the smaller fish before the larger one, as it may cook faster. There are lots of small bones, not just the backbone; after picking them out over and over, I don't think I'll eat trout again for the next 4-5 years, and for my taste, sea bream or sea bass are still better choices. I start the cauliflower towards the end of the baking time so the fish isn't left waiting for its side. If the celery stalks are thick, chop them finely; large pieces stay tough inside the fish. If the lemon is very sour, squeeze out less juice and leave the slices in the baking dish.

Frequently asked questions

Why can trout seem dry?

It's a lean fish and can dry out if it stays in the oven too long. Check it after 20 minutes and take it out when the flesh comes away easily from the bone.

Can I use fillets instead of whole trout?

Yes, place them in the baking dish and start checking them after 12 minutes at 180°C; thin fillets may be ready in about 15 minutes.

Can I put frozen trout straight into the baking dish?

Thaw it completely overnight in the fridge and pat it dry well before seasoning.

What can I use instead of celery?

Use 200 g of thinly sliced fennel instead of the 2 celery stalks.

What should I do if I've blanched the cauliflower for too long?

Next time, leave it in the water for just 1 minute and drain it straight away so it doesn't get too soft in the pan.