🐟 Baked Trout with Crushed Peas

2 servings · prep 15 min · cook 20 min

Ingredients

• 2 whole gutted trout
• 300 g peas
• 1 lemon
• 2 garlic cloves
• 30 g butter
• 2 tbsp olive oil
• 1 bunch dill
• Fresh mint
• Salt, pepper

Method

1. Score the trout skin with 3 slashes per side: the heat penetrates evenly and the skin does not shrink back.
2. Slip lemon slices and dill into the cavity, season the inside generously.
3. Oil the skin and bake 18 to 20 min at 200°C — the trout is done when the backbone pulls out without resistance.
4. Cook the peas 4 min in boiling salted water then refresh them immediately to keep them green.
5. Crush them with a fork together with the butter, crushed garlic, mint and a squeeze of lemon: with a fork, not a blender, to keep the texture.

Adapted from Food Channel L (YouTube)

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