Dinner tonight: baked trout with cucumber sauce

Trout has an amazing affinity for oranges. To up the ante, this one uses orange juice, orange slices and some lemon slices to flavour this easy fish dish. A little tarragon enhances the aromas and roasted potato wedges complete the meal.

Prep time 30 min 

Cook time 40 min 

Serves 4

• 500 g (1 lb) new potatoes, quartered lengthwise
• Boiling water
• 10 ml (2 tsp) olive oil
• Salt and freshly ground black pepper
• 4 small trout (about 1.25 kg/2 1/2 lb), cleaned
• 4 sprigs fresh tarragon
• 1 orange, cut into 8 slices
• 1 lemon, cut into 8 slices
• 60 ml (4 tbsp) orange juice
• 1 large cucumber, peeled and seeded
• 150 ml (2/3 c) plain yogurt
• 30 ml (2 tbsp) chopped fresh mint
• 250 ml (1  c) watercress

1. Preheat the oven to 200°C (400°F) and put two baking sheets in the oven to heat up.
2. Place the potatoes in a large pot and add enough of the water to cover them. Bring to a boil, then simmer for five minutes. Drain and return to the pot.
3. Drizzle the oil over the potatoes and toss them quickly to coat. Spread them out on one of the baking sheets and roast for 10 minutes. Turn the potatoes over and roast for another 10 minutes, then turn them again and roast until crisp and tender, about five minutes longer.
4. Meanwhile, season inside the fish and tuck in the tarragon. Cut out four squares of foil, each large enough to wrap up a fish.
5. Cut the orange and lemon slices in half. Divide half the orange and lemon slices among the foil squares, lay the fish on top, and cover with the remaining fruit slices. Sprinkle 15 millilitres (one tablespoon) orange juice over each fish.
6. Wrap up the fish, completely enclosing it in the foil, twisting the ends to seal. Lay the parcels on the second hot baking sheet and bake until the fish is just a bit moist and filmy in the centre, about 20 minutes.
7. Meanwhile, grate the cucumber, put it into a sieve and press to squeeze out the water.
8. In a medium bowl, mix together the cucumber, yogurt and mint, and season lightly with salt and pepper.
9. Arrange the fish, orange and lemon slices, and roasted potatoes on warm plates. Add some watercress and serve with the cucumber sauce.

For even more flavour, add 15 millilitres (one tablespoon) snipped fresh chives and five millilitres (one teaspoon) prepared horseradish to the sauce.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!