Trout on spicy salt bed

Name: trout on spicy salt bed
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g dried Italian herbs; 4 fresh trout; 500 g coarse sea salt; 6 el traditional olive oil; 700 g sticking potato; 2 Red onion; 2 zucchini

Casserole with trout and vegetables

Ingredients

Kitchen Stuff

baking dish approx. 1 1/2 liter

Directions

Preheat the oven to 200 ° C.
Divide a quarter of herbs over the inside of fish. Mix the rest of the herbs through the salt and place it on the bottom of the oven dish.
Place the trout on top and sprinkle with the olive oil. Cover the dish and place in the middle of the oven. Let the fish cook for about 20 minutes.
Clean the potatoes and cut them into cubes. Cook them for 10 minutes and let them drain.
Chop the onion and cut the courgettes into cubes. Heat the oil in a large frying pan and fry the onion for 2 minutes. Add the zucchini and cook for 2 minutes.
Add the potato cubes and fry for 5 minutes.
Take the trout from the salt bed and shake off the excess salt.
Serve the fish with the potato-zucchini dish.