Trout with quinces and baked potatoes

Trout with Quince and Baked Potatoes

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 4

This recipe for trout with quince and baked potatoes is an excellent choice for an autumn dinner, bringing together the delicate flavors of fish and the sweetness of fruit. Whether you want to impress guests or are looking for a healthy meal for yourself and your family, this recipe is simple yet full of flavor.

Ingredients:
- 4 whole trout, cleaned and washed (approximately 300-400 g each)
- 2 medium quinces, peeled and sliced
- 500 g potatoes, peeled and diced
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 lemon, sliced
- Salt and pepper to taste
- 1 bunch of fresh dill, chopped
- 1 teaspoon sweet paprika (optional)

Preparation:
1. Preheat the oven to 200°C. This step is essential to ensure even baking of the ingredients.

2. In a large bowl, mix the potato cubes with 2 tablespoons of olive oil, salt, pepper, and, if desired, sweet paprika. Make sure each cube is well coated with the spices. This will add a special flavor and a pleasant color to the potatoes.

3. Arrange the potatoes in a baking dish, spreading them evenly. Bake in the preheated oven for 20 minutes. The potatoes will become golden and crispy, and the flavors will intensify.

4. Meanwhile, prepare the trout. In a small bowl, mix 2 tablespoons of olive oil with salt, pepper, and the fresh dill. Use this marinade to brush the trout, both inside and out, to enhance their flavor.

5. After 20 minutes of baking the potatoes, remove the dish from the oven and add the quince slices and prepared trout. Place a slice of lemon inside each fish and add a piece of butter on each trout.

6. Put the dish back in the oven and bake everything for another 20 minutes, until the trout become opaque and flake easily with a fork.

7. Remove the dish from the oven and let the dish rest for a few minutes before serving. This will allow the flavors to settle.

Serving suggestion:
Serve the trout alongside the roasted potatoes and quince slices, drizzling everything with a splash of fresh lemon juice. You can also add a simple green salad with olive oil dressing to balance the rich flavor of the dish.

Possible variations:
If you want to experiment, you can replace the quinces with apples or pears for a different note of sweetness. You can also add spices like rosemary or thyme to enhance the aroma.

This recipe for trout with quince and baked potatoes is not just a delicious meal, but also an excellent way to bring the flavors of autumn to your plate. Take advantage of seasonal fruits and enjoy a healthy and tasty dinner!

In the blender jar, I put thyme, parsley, salt, pepper, leek, oil, and with the help of the blender, I made a green paste. I sliced the vegetables. I greased the tray with oil and placed the trout seasoned with salt, pepper, and sweet paprika. In each fish, I put a sprig of tarragon. I arranged the slices of potatoes, quinces, and lemon. On top, I brushed the green sauce, added a cup of water, and put it in the preheated oven, baking until the potatoes softened (30 minutes). In the meantime, I prepared a red beet salad. I boiled the beets (with skin) in salted water until they softened. I peeled them. I sliced them into half-rings and placed them in a bowl. I made a dressing from balsamic vinegar, olive oil, a little pepper, dried marjoram, and salt. I put the dressing over the beets and served the salad with fish. The recipe for Trout with Quinces and Potatoes in the Oven was proposed by Mariette on the recipe forum. Serve the trout with potatoes and quinces in the oven alongside the beet salad.

 Ingredients: 4 trout, 6 quinces, 1 potato, 2 stalks of leek, 4 cloves of garlic, 4 sprigs of fresh thyme, 4 sprigs of tarragon, 1 lemon, 1 bunch of parsley, sea salt, pepper, sweet paprika, oil.

 Tags:  oven-baked fish fish with vegetables quince recipe trout recipe