Tray Baked Crispy Trout | Jamie Oliver & Tobie Puttock

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen fries

Sweet potatoes offer more nutrients.

trout

🥗Healthier: salmon

💰Cheaper: tilapia

Salmon is rich in omega-3s, tilapia is budget-friendly.

Prepare the whole trout by making 3 incisions along the side.

Stuff the incisions with garlic slivers.

Rub salt and black pepper into the cavity of the trout.

Slice lemon into thick slices, about 5mm thick, and stuff into the cavity along with herbs like basil, fennel tops, sage, thyme, and oregano.

Drizzle olive oil over the trout and place it in the oven.

Bake the trout at 180 degrees Celsius (350 degrees Fahrenheit) for about 22 minutes.

While the trout is baking, prepare the vegetables for dry grilling.

Select about 6 or 7 baby leeks and 9 to 12 leaves of cavolo nero or kale.

Grill the baby leeks directly on the grill until charred.

Cut tomatoes into large chunks and grill them as well.

Check the trout for doneness by touching the thickest part; it should feel firm when cooked.

Remove the grilled vegetables and tomatoes from the grill when done.

To make the dressing, mix about a teaspoon of wholegrain mustard with a couple of tablespoons of extra-virgin olive oil.

Squeeze the grilled tomatoes into the dressing while keeping the flesh intact.

Add the hot kale and baby leeks to the dressing to absorb the juices.

Squeeze lemon juice over the whole fish and serve with the grilled vegetables and dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens