Trout Baked in Foil with Root Vegetables
A whole trout and root vegetables sealed in a foil packet and baked or grilled together, a low-mess way to cook a lake catch at home or at camp.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •heavy-duty foil
- •baking sheet or grill
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 20 g
- protein
- 27 g
- calories
- 310
Instructions
- 1
Preheat oven or grill to 200°C.
- 2
Lay a large sheet of heavy-duty foil on a baking sheet.
- 3
Layer potato, carrot and onion slices in the centre.
- 4
Season the trout inside and out with salt and pepper, and place it on the vegetables.
- 5
Dot with butter, add lemon slices and thyme inside the cavity.
- 6
Fold and seal the foil into a tight packet.
- 7
Bake or grill 25-30 minutes until the fish flakes easily and vegetables are tender.
- 8
Open carefully, watching for escaping steam, before serving.
Chef's tips
Slice the vegetables thinly and evenly so they cook through in the same time as the fish.
Ingredient substitutions
- whole trout → two large trout fillets
- fresh thyme → dried thyme, used sparingly
Storage
Refrigerate leftovers up to 2 days in a covered container.
Reheating
Reheat in a covered dish in a low oven to keep the fish moist.
Common mistakes to avoid
- •Cutting vegetables too thick so they stay underdone
- •Opening the packet too soon and losing the steam that finishes cooking
Serving suggestions
Cooked Trout Baked in Foil with Root Vegetables?
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