Portuguese Style Trout
Dive into the vibrant flavors of the Mediterranean with this Portuguese Style Trout recipe, a delightful one-pan meal that combines tender, oven-baked trout with colorful roasted vegetables. Featuring aromatic garlic, smoky paprika, zesty lemon, and a splash of white wine, this dish delivers a harmonious balance of bold seasoning and fresh ingredients. The baby potatoes, red onions, and bell peppers absorb the rich juices as they bake, creating a flavorful bed for the trout to shine. Finished with a sprinkle of fresh parsley, this elegant and easy-to-make dish is perfect for everything from weeknight dinners to special occasions. Serve it hot alongside crusty bread or a crisp salad for a meal that's as wholesome as it is delicious! Keywords: Portuguese Style Trout, oven-baked trout, Mediterranean flavors, roasted vegetables, garlic paprika seasoning, easy one-pan meal, fresh lemon, white wine.
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Recipe Information
Ingredients
- 2 pieces trout (whole, cleaned)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 2 teaspoons paprika
- 1 piece lemon (zested and juiced)
- 0.25 cup white wine
- 0.25 cup fresh parsley (chopped)
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 10 pieces baby potatoes (halved)
- 1 piece red onion (sliced)
- 2 pieces bell peppers (sliced, mixed colors)
- 2 leaves bay leaves
Instructions
Preheat your oven to 375°F (190°C).
Rinse the trout under cold water and pat them dry with paper towels. Set aside.
In a small bowl, mix the olive oil, minced garlic, paprika, lemon zest, and half of the lemon juice.
Rub the garlic-paprika mixture over the trout, ensuring the inside cavity is also coated. Season the fish with sea salt and black pepper.
In a large baking dish, arrange the halved baby potatoes, sliced red onion, and bell peppers. Drizzle with 1 tablespoon of olive oil, the white wine, and the remaining lemon juice. Add the bay leaves and gently toss to combine.
Place the seasoned trout on top of the vegetables in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for an additional 15 minutes, or until the trout is cooked through and the vegetables are tender.
Sprinkle the baked trout and vegetables with chopped fresh parsley before serving.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 24.3 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 75.6 mcg | 378% | |
| Calcium | 523 mg | 40% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5644 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
