Tender trout with oranges, hazelnuts and rosemary in the oven
Ingredients
- 500 g trout
- 1 orange
- 15 g hazelnuts, chopped
- 1 tbsp olive oil
- 1 tsp pepper
- 1-2 sprigs of rosemary
- salt, to taste
Utensils
- Knife
- Casserole dish
- Kitchen brush
Instructions
- Half of the orange cut into thin half-slices, the other half into large slices.
- Salt and pepper the trout well inside and out.
- Fill the abdomen with fresh rosemary sprigs and orange slices.
- A casserole dish with Cover or grease the foil.
- Grip the fish with olive oil and place in the casserole dish.
- Cover the casserole dish with aluminum foil.
- Cook the trout in the oven at 200 degrees for 20-30 minutes.
- Sprinkle the trout with hazelnuts and serve .
