Whole Baked Trout With Warm Potato Salad

Erica trout Erica trout

A delicious fish dish that's full of flavour.

3 people 30 minutes 10 minutes


  • 1 - 100ml Ice Pop Moulds
  • 100 ml Creme Fraiche
  • 1 handfull Green Beans to serve
  • 1 - Lemon sliced
  • 1 tbsp Olive Oil for greasing and drizzling
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 handfull SuperValu Fresh Chives chopped
  • 1 handfull SuperValu Fresh Dill chopped
  • 1 handfull SuperValu Fresh Flat-Leaf Parsley chopped
  • 1 bunch SuperValu Fresh Parsley or dill or chives
  • 2 - SuperValu Gherkins chopped
  • 2 - Whole Trout 500g each, gutted

For The Potato Salad

  • 500 g SuperValu Baby Potatoes


  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.
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