Trout with orange and herbs

Name: Trout with orange and herbs (Trucha con hierbas y naranja)
Cuisine: Argentine
Ingredients: 4 small trout, about 275 g/10 oz each, cleaned; 4 oranges; 60 ml/4 tbsp olive oil; ½ bunch fresh dill; ½ bunch fresh thyme; few sprigs of fresh rosemary; few sprigs of fresh parsley; sea salt and ground black pepper; sea salt and ground black pepper; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve; rocket (arugula), beetroot (beet) and toasted almond salad, and crusty bread and butter, to serve

Trucha con hierbas y naranja

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

People come from all over the world on fishing trips to try their luck catching wild trout in the cold-water rivers in the south of Argentina. Fragrant oranges and herbs enhance the delicate flavour of the fish in this simple recipe.

Ingredients

4 small trout, about 275 g/10 oz each, cleaned
4

Americas
Argentina
Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Make three diagonal cuts on each side of the fish. Cut two of the oranges in half, place cut side down, then cut each half into six slices. Season the fish well, inside and out and then put a slice of orange into each incis