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Whole Roasted Trout with Salsa Verde, Roasted New Potatoes and Lemons

Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.

HealthySeafoodHigh ProteinDairy FreeGluten FreeDinner Party
Estimated Nutrition
Calories
625
kcal / serving
2500 kcal total
Carbs
16g
per serving
64 g total
Fat
32g
per serving
128 g total
Protein
68g
per serving
272 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
ml
Dijon Mustard
1 tsp
30
ml
Capers
drained
Fruits
3
piece
Lemon
halved
NutsSeeds
30
ml
Mint
roughly chopped leaves, stalks reserved
30
ml
Dill
roughly chopped, stalks reserved
30
ml
Tarragon
roughly chopped, stalks reserved
30
ml
Flat leaf Parsley
roughly chopped, stalks reserved
30
ml
Basil
torn fresh
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
60
ml
Extra Virgin Olive Oil
4 tbsp, plus extra for drizzling
Seafood
6
piece
Anchovies
roughly chopped
1.5
kg
Trout
whole, cleaned and gutted
Vegetables
1
piece
Shallot
roughly chopped
30
ml
Watercress
roughly chopped, stalks reserved
400
g
New Potatoes
par boiled

Method

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