Baked Trout with Vegetables

Ingredients

800 g Trout

4 Potatoes

4 Tomatoes

2 Carrots

400 g Green Peas

1 Bunch Greens

Salt to taste

Pepper to taste

60 g Butter

2 tbsp Olive Oil

1 tbsp Lemon Juice

Lemon Zest

Season the fish steaks with salt and pepper, rub with chopped herbs, sprinkle with lemon juice, and make two shallow cuts (only on the skin) over the skin.

Peel the potatoes and carrots and boil until tender (but not overcooked). Add the frozen vegetables 5-7 minutes before the vegetables are done. Strain the cooked vegetables.

 Place the chopped potatoes and carrots in a baking dish or baking sheet, add the green peas, and tomatoes. Season the vegetables with salt and pepper, drizzle with olive oil, grate in lemon zest, add chopped fresh herbs, toss lightly, and top with pats of butter.

Arrange the fish on top of the vegetables. Preheat the oven to 230°C (430°F) for 18-20 minutes. No longer! Otherwise, you'll dry out the fish and it won't be juicy.

Enjoy!