Mediterranean trout with potatoes

Mediterranean trout with potatoes

Total: 1 hr | Active: 25 Min.
Nutritional value / people: 468 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g cured ham, cut into strips
½ bunch flat-leaf parsley, finely chopped
1 garlic clove, sliced
80 g dried tomatoes in oil, drained, finely chopped, 4 tbsp of oil set aside
a little pepper
4 trout (organic) (each approx. 250 g)
½ tsp salt


800 g waxy potatoes, cut into slices approx. 2 cm thick
1 garlic clove, sliced
¾ tsp salt
a little pepper
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How it's done

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For the filling, mix the ham with all the other ingredients up to and including the tomatoes. Add 1 tbsp of the reserved oil, season. Rinse the trout (inside and out) in cold water, pat dry, season the outside with salt. Stuff the fish with the mixture, cover and chill.


Mix the potatoes with the remainder of the oil and the sliced garlic, season, spread onto a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove the tray, push the potatoes to one side of the tray. Place the trout on the free side of the tray. Return to the oven for approx. 20 mins.

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