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Foil-baked trout with lemon, garlic and herbs

Whole trout stuffed with lemon, garlic, butter and herbs, then baked in foil packets in their own juices. Makes 4 servings.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak · · High-protein recipe · 37 g protein per serving

Foil-baked trout with lemon, garlic and herbsSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
25 min
Total time
35 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Baking trout in foil is the simplest way to keep it juicy: fill the cavity with lemon, garlic, butter and herbs, then bake the fish in a sealed packet in its own juices. You can prepare the packets ahead of time, and there is no need to check on them while they bake.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the trout

    10 min

    Preheat the oven to 200 °C (400 °F). Pat the trout dry with paper towels and season inside and out with salt and pepper. Fill the cavity of each fish with 2 lemon slices, a sliced garlic clove, a piece of butter, a few sprigs of parsley and a sprig of thyme.

  2. Wrap in foil

    5 min

    Place each trout on a piece of aluminum foil, drizzle with olive oil and seal the foil tightly into a packet, leaving a little space above the fish.

  3. Bake

    20 min

    Place the packets on a baking sheet and bake for 20 minutes at 200 °C (400 °F). The fish is done when the flesh separates easily from the backbone.

  4. Serve

    Carefully open the packets, watching out for hot steam. Serve the trout with the juices from the packets and boiled potatoes.

Tip: Seal each packet tightly, but leave a little space above the fish so the steam can cook it and keep the flesh juicy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
406 kcal
Protein
37 g
Carbohydrates
5.4 g
of which sugars
0.9 g
Fat
26 g
of which saturates
8.5 g
Fiber
1.4 g
Salt
1.7 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 v alobale s cesnakom, citrónom a bylinkami

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