Trout with Baby Potatoes, Red Onion and Courgette
Prepared with
Ingredients
- 10.5oz baby potatoes, quartered
- 1 courgette, cut into 2cm pieces
- 3 small red onions, quartered
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 2 garlic cloves, finely chopped
- Salt and pepper
- 1 whole trout (approx. 350g), cleaned
- 2 garlic cloves
- 2 thyme sprigs
- Lemon slices, to serve
- Finely sliced spring onion, to serve
Instructions
Step 1
Place potatoes, courgette and onion in a large bowl. Drizzle with 1 tablespoon olive oil, then add thyme, garlic and season with salt and pepper. Mix to coat evenly.
Step 2
Insert grill plate in the unit. Place flat plate on top of grill plate so it sits flat and close lid. Select FLAT PLATE, set temperature to 180°C and set time to 30 minutes. Select START/STOP to begin preheating.
Step 3
While unit preheats, brush the inside and outside of the trout with 1 tablespoon olive oil. Season the inside with salt and pepper, then place garlic and thyme inside the trout.
Step 4
When the unit beeps to signify it has preheated, place trout diagonally on flat plate then arrange vegetables around it. Close lid and cook for 30 minutes.
Step 5
Cooking is complete when the fish reaches an internal temperature of at least 60˚C. Serve hot, with slices of fresh lemon and a slices of spring onion scattered on top.