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Oven Baked Trout with Lemon Mustard Sauce

Simple, Quick, Delish!

 

I’m a big fan of fish, but the other members of my family, well, not so much. But this dish was enjoyed by most members of house!

I particularly love Trout, as it has a delicate flavours, creamy texture and a rather neutral taste. With light meats the taste is often highly influenced by how it is prepared, so served with a very simple lemon and Dijon mustard sauce and  slices of  herby sweet potatoes and potatoes, you can’t go wrong,

This recipe is so simple and quick, it doesn’t even have a fancy name. I just call it oven baked Trout. This is such an easy weeknight seafood dinner. It’s a really nice way to cook fish, especially if you’re new at cooking fish or not a huge fish fan.

Oven Baked Trout with Lemon Mustard Sauce
Print Recipe
This fish dish, is super easy and quick. Served in one pan with sliced of herbed potatoes and steamed greens,( or a green salad!) you can't go wrong. Trout, has a delicate flavours, creamy texture and a rather neutral taste, but with the addition of a simple lemon and dijon mustard sauce, it lifts it to another level!
Servings Prep Time
4 People 10-15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10-15 minutes
Cook Time
30 minutes
Oven Baked Trout with Lemon Mustard Sauce
Print Recipe
This fish dish, is super easy and quick. Served in one pan with sliced of herbed potatoes and steamed greens,( or a green salad!) you can't go wrong. Trout, has a delicate flavours, creamy texture and a rather neutral taste, but with the addition of a simple lemon and dijon mustard sauce, it lifts it to another level!
Servings Prep Time
4 People 10-15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 10-15 minutes
Cook Time
30 minutes
Ingredients
  • 600- 800 grams Rainbow trout * I used 2 large pieces.
  • 1/2 Sweet Potato, thinly sliced
  • 3 small Red Rascall potatoes, thinly sliced
  • 1/2 leek, sliced
  • 2 cloves fresh garlic, grated
  • 1 Tbsp Fresh Thyme *You can use dried Thyme if you don't have
  • 1/2 Cup Chicken or Vegetable Stock
  • 1 lemon
  • 1 tsp Dijon Mustard
  • Steamed mixed greens
Servings: People
Instructions
  1. Preheat your oven, to 220C. Using a mandolin or food proccessor, thinly slice your potatoes/ sweet potatoes. * if you dont have either one of these, then you can very thinly slice your potatoes using a knife, it will just take a few minutes longer.
  2. Place your sliced mixed potatoes in a baking dish, Slice your leeks and add along with your thyme, garlic and chicken or vegetable stock. Mix well. Place in your hot oven and cook for 15 minutes. * The time your potatoes cook, will deped on the thickness of how you cut them. The thinner, the quicker they will cook. You can par cook them in the microwave for a few minutes, if a little thicker and want to speed things up! Just add a little water, approx. 1-2 tbs, so they don't dry out
  3. While your mixed potatoes are cooking, prepare all other ingredients. Chop your greens, and place in steamer, ready to be steamed. Place your fish on plate, season with salt and pepper and place some lemon slices on top.
  4. Make your lemon/Dijon sauce. Squeeze half a lemon in a jar and add a teaspoon of Dijon mustard. Either whisk really well to well mixed or place a lid on your jar and shake vigorously. You must make sure your mustard is well mixed. Set aside.
  5. Remove your potatoes from the oven and place your fish on top. Put back into the oven and cook for a further 10-15 minutes ( this depends on the thickness of your fish. Trout is very delicate and does not take long to cook. )
  6. Steam your greens and once all cooked, serve with a generous drizzle of lemon Dijon sauce. . Enjoy! * You could serve this with a green salad, if not wanting Steam vegetables. Equally tasty! ** please note, If you don't like fish skin, just gently remove.
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