Baked Rainbow Trout with Roasted Red
Peppers
400 Gm - Potatoes (1 cm slices)
200 Gm - Tomatoes (skinned and cut into
quarters then in half again)
50 Gm - Anchovy Fillets
150 Ml – Chicken Stock
3 - Red Peppers
4 - Cloves – Garlic
1 ½ teaspoons – Dried Oregano
75 Ml – Olive Oil
1 – Rainbow Trout (cleaned and trimmed)
Salt and Freshly Ground Pepper
Part boil the potatoes for 7 minutes in
salted water. Drain and arrange down the centre of a roasting dish allowing
room for the peppers each side, the roasting dish should be large enough to accommodate
the trout.
Put the tomatoes and anchovies over the
potatoes, pour over the stock and put the red peppers down each side, then
sprinkle the garlic, oregano and olive oil over.
Season with salt and pepper and bake in
a 200 degree oven for 30 minutes.
Make criss cross cuts in the skin of the
trout on the top side rub it generously with olive oil and season the fish with
salt and pepper, then put it onto the potatoes.
Return to the oven and bake for a
further 35 minutes until the fish is cooked through.
Serve with the roast vegetables. Believe
me ................ This dish is awesome
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