Usuba
Trout with herbs, olives and potatoes
Trout fillet with a crispy basil and parsley crust, baked in the oven. Served with sautéed potatoes, olives and tomatoes. The dish combines tender fish with an aromatic green sauce and a flavorful side dish.
- Total
- 40 min
- Standard serving
- 458.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the potatoes, cut them into 4 pieces and boil in salted boiling water over low heat for 10 minutes. Drain the water.
- 2
Step 2
Break the bread into pieces, soak in warm water for 2 minutes, then squeeze out.
- 3
Step 3
Peel the garlic. Remove the core from one clove, crush the rest with the flat side of the knife. Grate the parmesan on a coarse grater.
- 4
Step 4
Combine parsley and basil leaves, add squeezed bread and breadcrumbs. Blend in a blender. Add salt, pepper, 2 tablespoons of olive oil, parmesan and a garlic clove without the core. Blend everything once more.
- 5
Step 5
Cut the trout in half. Spread each piece with green sauce and place on a baking sheet sauce-side down. Apply a thin layer of sauce on top.
Bake in a preheated oven for 5 minutes at 220 degrees, then reduce the temperature to 160 degrees and bake for another 3 minutes.
- 6
Step 6
Heat 2 tablespoons of olive oil in a pan. Fry the boiled potatoes, remaining garlic, olives and rosemary leaves over high heat for 2 minutes until golden brown.
Salt, pepper, add tomato puree, mashed with a fork. Fry for 1 more minute.
- 7
Step 7
Serve trout with potatoes, olives and tomatoes.
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