I've made this recipe a few times, either with the fish arranged in a baking dish or sealed up in parchment and aluminium foil parcels. Both are good, but there is something about the parcels which better seals in the flavour and enhances the taste of the fish. If you make the recipe in a baking pan, add a little water or wine to the pan and cover the top while cooking.
INGREDIENTS:
2 trout cleaned by the fishmonger.
2 potatoes
2 cubanelle peppers (Italian frying peppers)
1 orange
1lemon
1 lime
1 onion
About 4 tablespoons of olive oil plus more to use on the fish after
cooking
1/2 teaspoon of mint
2 teaspoons of thyme leaves
1 clove of garlic, chopped well
2 teaspoons of freshly ground black pepper
two sprigs of rosemary
a scant amount of salt
DIRECTIONS:
·
Wash the fish thoroughly and pat it dry with paper
towels.
·
Prepare parchment paper and aluminium foil sections large enough to accommodate
each fish. Preheat the oven to 200° C / 400° F.
·
Slice the orange, lemon, lime, onion, cubanelles and
potatoes into rondelles.
·
Season the potatoes and cubanelles with salt and
pepper.
·
In a small bowl mix the oil, garlic, mint, thyme and black pepper.
· Season the fish with the oil mixture, using it to cover both the cavities and the outside of the fish.
·
Place the onion and citrus slices into the fish
cavities.
·
Spread out both sections of the aluminium foil and top it with the two sections of parchment
paper.
·
Divide the potatoes and peppers in half and place
each half onto the centre of each parchment paper. Top with a sprig of rosemary.
·
Place each fish on top of the potatoes and
peppers.
·
Make two well-sealed parcels by folding the
parchment over the fish and then folding the aluminium paper over the parchment.
·
Bake in the oven at 200° C / 400° F for about 30 minutes. The fish is done when its flesh appears opaque.
·
You could allow the top of the fish to brown if you
so wish. In that case, cook in opened parcels for a further five to ten minutes
(or more), depending on the oven.
·
Remove the fish from the oven and place in a
serving platter along with the potatoes and cubanelle peppers.
·
Drizzle the cooking juices and some olive oil the
top. Keep warm and allow to rest for ten minutes before serving.