Trout baked in foil

A fairly important date in the life of Primitive Kitchen is approaching. Does anyone know which one? There are 10 days to go.

It’s probably time to consider whether Primitive Kitchen is fulfilling its role: when it presents recipes for duck in citrus sauce or, indeed, trout baked in foil, is it really „easy and simple for a bloke and a lazy woman”? And with Grochola’s lightness of touch, too.

The question is, might it be getting dangerously close to Coelho’s sophistication? What do you think?

But there are still 10 days left. It will certainly be a time for reflection. A time to look at myself and take stock, or rather add… weight.

Is it worth it? Preparing fresh trout quickly, simply and with plenty of flavour certainly is. With just a few ingredients, and yet so delicious. I recommend it, and I’ll keep thinking. Only 10 days to go.

At a glance:

Preparation time: 50 minutes

Serves: as many people as the number of trout you prepare; the ingredients below are enough for one large fish

How many calories: fish don’t have calories, only fins

Ingredients for aromatic trout:

• 1 large fresh trout (gutted, of course)
• half a lemon
• 1 clove of garlic
• a handful of fresh parsley leaves
• freshly ground black pepper
• salt

Recipe for oven-baked trout:

I washed the trout very thoroughly and dried it with a paper towel.

I finely chopped the parsley and garlic. I cut the lemon into thin slices, then cut those in half.

I rubbed the inside of the trout with a little salt and freshly ground black pepper. I spread the garlic and parsley evenly inside, finishing with the lemon slices. I wrapped it tightly in foil.

I placed the trout in a shallow roasting tin and baked it at 185 degrees Celsius for 25 minutes. Then I took it out of the oven and opened the aluminium foil. I returned it to the oven for about 10 more minutes. The oven-baked trout is ready. Enjoy!