Erica trout


A delicious fish dish that's full of flavour.

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients Add to Shopping List

Serves: 3 people

Add all ingredients Select All

For The Potato Salad


  1. Preheat the oven to 200°C/gas mark 6.
  2. Oil a baking tray and put the whole fish on it. Stuff the cavity of each fish with the lemon slices and fresh herbs and season well, then drizzle over a little olive oil. Cook in the oven for 20 to 25 minutes, depending on the size of the fish.
  3. Meanwhile, steam or boil the baby potatoes until a sharp knife pierces the potatoes easily. Drain and allow to cool a little, then tumble into a large bowl. Gently fold in the crème fraîche, gherkins, fresh herbs, salt and a generous amount of black pepper, trying not to break up the potatoes.
  4. Serve the fish with the warm baby potato salad and green beans on the side.

Be the first to add a review.

Shopping List

0 View Clear