Herb baked trout with fresh lemon and sautéed new potatoes is just the kind of wholesome and comforting fare you would find in the bustling kitchen of a hobbit hole during the warm summer months.
Summer IN MIDDLE EARTH
Under the warm golden sun of summer, as the days grow long and the earth teems with new growth, we imagine what foods would fill the tables of JRR Tolkien’s Middle Earth. As the gardens begin to offer up their treasures, all the races of Middle Earth would celebrate the season of abundance. From lush gardens and flowering orchards, what exquisite dishes would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the fields yield their golden crops and the hedgerows offer up their treasures, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Summer Feast in Middle Earth.
In the Shire
Pulled from the cool streams and brooks of the Shire, fresh rainbow trout is filled with fragrant herbs and lemons and baked with butter. The delicate trout comes out moist and flaky and is delightful paired with tender new potatoes. Fried gently with butter until golden brown, these little nugget potatoes are flavored with bright, fresh herbs and a burst of tangy lemon juice. Gathered from the waters and gardens of the Shire, this herb baked trout with new potatoes is the perfect summer dinner for any hobbit!
Ingredients
Rainbow trout: I used local, freshly caught rainbow trout, although this recipe will work with any type of trout. Serve one whole trout per person if they are small.
Potatoes: I used new potatoes which I cut into thick slices. You could use any type of potato you prefer, cutting them in half before slicing if they are large.
Herbs: Be sure to use fresh herbs. I used a blend of parsley, dill, and chives but you could use any combination of those herbs you like.
How to Make Herb Baked Trout with New Potatoes
Prep the ingredients
Preheat the oven to 425°F. Rinse the trout and pat dry inside and outside. Scrub the potatoes and cut into thick slices. Finely chop the fresh parsley, dill, and chives, setting aside a few sprigs of each for the trout. Mince the garlic. Thinly slice half of one lemon, cutting the slices in half into half-moons.
Cook the potatoes
Heat 1 tablespoon each of the olive oil and butter in a large non-stick skillet over medium low heat. Add the potatoes and season with a sprinkle of kosher salt. Cover the potatoes and allow to cook until they are almost fully cooked. Toss the potatoes every couple of minutes so that they cook evenly. The potatoes should take about 15 minutes to cook through. Add a bit more olive oil if needed to prevent the potatoes from sticking.
Bake the trout
Spray a baking sheet with non-stick spray, or line with parchment paper. Season both the outside and inside cavity of the trout generously with kosher salt and pepper. Stuff the cavity of each trout with a few sprigs each of the parsley, dill, and chives. Add a couple slices of lemon along with a few slivers of butter.
Transfer the trout to the prepared baking sheet. Top each trout with a few slivers of butter and the remaining lemon slices. Bake the trout for 10 to 15 minutes until it reaches an internal temp of 145°F.
Finish the potatoes
When the potatoes are almost done, remove the lid and turn the heat up to high. Continue cooking, tossing regularly, until the potatoes are golden brown and fully cooked. Turn the heat down and push the potatoes to one side of the skillet. Add the remaining tablespoon of butter along with the minced garlic. Sauté the garlic briefly until fragrant and then toss with the potatoes.
Generously sprinkle the potatoes with the chopped parsley, dill, and chives and season with kosher salt and pepper to taste. Lastly, squeeze the juice of one lemon over the potatoes and toss again.
Serve the Herb Baked Trout with New Potatoes
To serve, remove the lemon slices and herb filling from the trout and arrange on a platter. Garnish with extra chopped herbs and squeeze over the remaining half lemon if desired. Serve with the new potatoes and enjoy!
More Summer Recipes from Middle Earth
- In Gondor – Cheese and Herb Stuffed Flatbread
- In Mordor – Sweet and Spicy Oven Baked Ribs
- In Rohan – Barley, Kale and Blueberry Salad
- In Rivendell – Herbed White Bean Crostini
- In The Misty Mountains – Stout Glazed Steak and Onion Skewers
