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Baked trout with sweet potatoes, garlic and lemon
Trout fillets baked on a sheet pan with cubed sweet potatoes, red onion and garlic, then drizzled with lemon juice. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 4 servings
- Difficulty
- Easy
Baked trout with sweet potatoes is a sheet-pan meal: roast cubed sweet potatoes with red onion and garlic until golden, then add trout fillets for the final 12 minutes. The fish cooks quickly, while the sweet potatoes need more time.
Ingredients
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Instructions
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Sweet potatoes
30 minPreheat the oven to 210 °C (410 °F). Peel the sweet potatoes and cut them into roughly 2 cm cubes. Cut the onion into wedges. Toss with 3 tbsp of the oil, the paprika, the uncrushed garlic cloves and half the salt. Spread on a sheet pan and roast for 25–30 minutes.
Trout
12 minPat the fillets dry, season with salt and pepper, brush with the remaining oil and place skin-side up between the sweet potatoes. Bake for 10–12 minutes, until the fish flakes easily.
Serve
Drizzle with lemon juice, sprinkle with parsley and serve straight from the sheet pan.
Tip: Spread the sweet potatoes on the sheet pan in a single layer with space between them so they roast until golden instead of steaming.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 574 kcal
- Protein
- 40 g
- Carbohydrates
- 48 g
- of which sugars
- 10 g
- Fat
- 25 g
- of which saturates
- 4.4 g
- Fiber
- 7.7 g
- Salt
- 2.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pstruh pečený s batatmi, cesnakom a citrónom
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