Croatian Herb-Roasted Trout
Method
Preheat the oven to 200°C.
Place the baby potatoes in a saucepan, cover with water and cook for 8 minutes until just beginning to soften. Drain well.
Spread the potatoes, cherry tomatoes, courgette and red onion on a baking tray.
Drizzle with half of the olive oil, season with oregano, salt and black pepper, then roast for 15 minutes.
Remove the tray from the oven and make space for the trout fillets.
Place the trout on the tray, drizzle with the remaining olive oil and scatter the garlic over the vegetables.
Return to the oven and roast for 10–12 minutes, until the trout flakes easily and the vegetables are tender.
Drizzle with fresh lemon juice and sprinkle with dill and parsley before serving.
Trout cooks quickly, so add it only after the potatoes have had time to begin roasting. This keeps the fish moist while allowing the potatoes and vegetables to become tender and lightly golden.
Nutrition Facts
Per serving
