Whole Roasted Trout with Salsa Verde, Roasted New Potatoes and Lemons

Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.

Healthy Seafood High Protein Dairy Free Gluten Free Dinner Party

Estimated Nutrition

Calories

625

kcal / serving

2500 kcal total

Carbs

16g

per serving

64 g total

Fat

32g

per serving

128 g total

Protein

68g

per serving

272 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

1 tsp

Fruits

piece

Lemon

halved

NutsSeeds

Mint

roughly chopped leaves, stalks reserved

Dill

roughly chopped, stalks reserved

Tarragon

roughly chopped, stalks reserved

Flat leaf Parsley

roughly chopped, stalks reserved

Basil

torn fresh

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

4 tbsp, plus extra for drizzling

Seafood

piece

Anchovy

roughly chopped

1.5

Trout

whole, cleaned and gutted

Vegetables

piece

Shallot

roughly chopped

Watercress

roughly chopped, stalks reserved

Caper

drained

400

New Potatoes

par boiled

Method

Preheat the oven to 210°C.

Blend the shallot, anchovies, mustard, herbs, and seasoning into a fine purée.

Add olive oil and blend again.

Pulse in capers and juice from half a lemon until chunky.

Place trout, lemon halves, and par-boiled potatoes on a roasting tray.

Stuff the trout cavity with some salsa verde and reserved herb stalks.

Drizzle the fish with oil and season well.

Roast for 15 to 20 minutes until cooked through.

Serve fish with potatoes, lemon, and remaining salsa verde.