Spaghetti with fresh trout

Name: Spaghetti with fresh trout
Ingredients: 200 g spaghetti; 2000 ml water; 10 g salt for the pasta water; 1 teaspoon Vegeta; 2 medium trout (300 g each); 15 g butter; 1 teaspoon dried oregano; 3 g salt for the fish; 1/2 teaspoon ground pepper

Fish - Spaghetti with fresh trout by Gabriela O. - Recipia

Spaghetti with fresh trout is served warm, usually for lunch or dinner, with the fish baked and the pasta simply seasoned. The trout stays tender, while the spaghetti softens after its long boil; I put it on the table beside the whole fish, without mixing it into the baking dish. I look at the fish’s eyes first and choose specimens with clear eyes, not cloudy ones. Prep: 10 minutes. Cook: 45 minutes. Total: 55 minutes. Serves: 2. About 710 kcal and 49 g protein per serving.

Ingredients

200 g spaghetti
2000 ml water
10 g salt for the pasta water
1 teaspoon Vegeta
2 medium trout (300 g each)
15 g butter
1 teaspoon dried oregano
3 g salt for the fish
1/2 teaspoon ground pepper

Preparation

1. Preheat the oven to 200°C. Pat the trout dry with paper towels, then place them in a baking dish greased with 15 g butter. Sprinkle them with oregano, 3 g salt and 1/2 teaspoon pepper. 2. Bake the fish for 20 minutes, until the flesh is opaque and comes away easily from the backbone. 3. Cook the spaghetti in 2000 ml water with 10 g salt for 25 minutes, until tender. Drain well and toss with Vegeta.

Notes

Serve with a simple green salad. Store leftovers in a sealed container in the fridge for up to 3 days, and reheat only the portion you’re serving. For a gluten-free version, use 200 g gluten-free spaghetti; regular spaghetti contains gluten. Trout of similar size bake more evenly, and larger ones may need a few extra minutes. Choose fish with clear eyes and firm flesh; if their surface is wet, pat them dry well before seasoning.