How to make roasted trout with parsley, a recipe that explains how to make them marinate and how to cook them, on the fire and in the oven, before serving them on the table sprinkled with a delicious sauce.
Ingredients for 4 people
- 4 trout of about 200 g each
- 1 minced shallot or 1 spring onion and 1 minced garlic clove
- a pinch of thyme
- 2 tablespoons of chopped parsley
- 2 bay leaves
- 2 tablespoons of white flour
- 6 tablespoons of olive oil
- 20 g of butter
- 1/2 lemon juice
- salt and pepper
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How to prepare parsley roasted trout
Scale, empty and wash the trout, dry them and put them in a container.
Sprinkle them with salt, pepper, four tablespoons of oil, shallot, a pinch of thyme and the crumbled bay leaves.
Leave them to marinate for about an hour and thirty minutes, stirring occasionally.
Drain the trout and lightly flour them.
Put the pan on the fire with the remaining oil, let it brown and put the fish in it.
After a few minutes, turn them, salt and pepper them, then transfer the baking dish to the already hot oven for about half an hour, turning them once and sprinkling them occasionally with the cooking juices, waiting for the cooking to complete.
After transferring the trout to a tray, add the butter, parsley, half lemon juice to the cooking surface, then mix with a wooden spoon, bring to a boil and pour the sauce over the trout.
Serve immediately.
