Category: Fish

FishHome Chef

Rainbow Trout With Potatoes, Rice, and Sweet Peppers

Rating: 5 out of 5.

Ingredients

  • 2 Rainbow Trout
  • Several baby yellow potatoes
  • Sweet Peppers
  • Shredded Carrots
  • Wild Rice
  • Whole Mustard
  • Soy Sauce
  • White Wine Vinegar
  • Olive Oil
  • Rosemary
  • Oregano
  • Rose Salt
  • Cracked Pepper

Directions

  • Combine olive oil, white wine vinegar, whole mustard, soy sauce, rosemary and oregano in a bowl
  • Use marinade to coat fish, and let sit inside refrigerator for several hours
  • Place tin foil over a baking pan, and place fish onto the foil
  • Use remaining marinade to cover fish and base of the foil
  • Begin cooking wild rice
  • Cook baby yellow potatoes by boiling in a covered pan with approximately 3/4 cup of water. After the water has evaporated, place olive oil into the pan and toss the potatoes over medium heat. After the potatoes are finished cooking, coat with rose salt and cracked pepper
  • Place fish into the oven for approximately 15 minutes, allowing the marinade to steam the fish
  • Slice sweet peppers
  • Plate fish, rice, potatoes, sweet peppers and top fish with shredded carrot
FishHome Chef

Rainbow Trout With Potatoes And Garlic

Rating: 4 out of 5.

Ingredients

2 large rainbow trout fish whole fish (gutted and washed) or fillets
4 large potatoes
5 spring garlic or 5 medium cloves regular garlic
1/2 tsp pink salt
1 pinch black pepper
1/4 lemon juice or cider vinegar
4 tbsp fresh herbs // parsley and chives
2-3 tbsp cider vinegar optional to drizzle over when serving

Directions

1 – Peel, wash and cut the potatoes into the desired shape.
2 – Season the fish with salt and pepper and place some herbs and a little garlic in the inside of the fish.
3 – Take two pans out for simultaneous cooking, place both on medium fire.
4 – When both pans are fairly hot, add a drizzle of olive oil into each pan and add the fish in one and the cut potatoes into the other. Cover the potatoes but not the fish. Lower the heat for the fish and cook for at least 4-7 min on one side, until the fish will no longer stick to the pan.
5 – Meanwhile, give the potatoes a little seasoning and toss them. If they stick do allow them to cook further until they get a crusty layer on the outside. They will release themselves from the pan. Add a drizzle of extra oil if you feel it is necessary.
6 – Once the fish cooked on one side turn the fish gently on the other side and cook for a further 5-6 min on medium fire.
7 – Give the potatoes another toss and cook uncovered for another 5-6 minutes tossing them occasionally until they have cooked thoroughly.
8 – Paste the garlic and add to the potatoes and the fish in the last minute of cooking. Season more if you think it’s needed. Turn off the heat and serve immediately with a side salad or some cooked vegetables or greens.