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Baked trout with yellow pea puree and lemon
Whole trout baked with lemon and parsley, served with a smooth, buttery yellow split pea puree. This fish dinner serves four.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 1 hr 5 min
- Total time
- 1 hr 15 min
- Servings
- 4 servings
- Difficulty
- Easy
Baked trout with pea puree is a simple fish dinner: whole trout stuffed with lemon and parsley are baked in the oven and served with a smooth, buttery yellow split pea puree. Lemon from the baked fish adds brightness to the mild puree.
Ingredients
Puree
Trout
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Instructions
Tip: tap a step to mark it as done.
Puree
50 minRinse the split peas, add 900 ml water, and cook for 45–50 minutes, until they break down. Blend with the butter and salt until smooth.
Trout
25 minPreheat the oven to 200 °C (400 °F). Pat the trout dry and season inside and out with salt and pepper. Place lemon slices and parsley in the cavities. Brush the fish with oil and bake in a roasting pan for 20–25 minutes, until the flesh separates easily from the backbone.
Serve
Divide the puree among plates and add the trout. Drizzle with lemon juice.
Tip: After blending, taste the puree with a piece of fish. If the trout has a delicate flavor, season the puree with just salt and butter, without any additional spices.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 653 kcal
- Protein
- 51 g
- Carbohydrates
- 42 g
- of which sugars
- 2.7 g
- Fat
- 32 g
- of which saturates
- 9.2 g
- Fiber
- 15 g
- Salt
- 3.2 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: Pečený pstruh s hrachovým pyré a citrónom
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