This baked trout with smashed potatoes and cucumber yogurt sauce is a complete dinner cooked in a single parchment parcel — flaky fish, crispy-edged potatoes, and a cool, herby sauce to spoon over the top. It looks impressive but takes barely any effort, which makes it perfect for both weeknights and guests. For more easy fish dinners, try our Simple Baked Trout or our Salmon in Creamy Sun-Dried Tomato Sauce.
Ingredients
- 600 g trout or salmon fillet
- 600 g potatoes
- 100 g Greek yogurt
- 1 fresh cucumber
- 10-15 g fresh herbs
- 1/2 lemon
- 2 tbsp olive oil
- Spices, salt, and garlic to taste
Instructions
- Boil the potatoes in their skins until done; cool slightly.
- Place on parchment, smash flat with a glass, then season with salt, spices, and olive oil.
- Lay the fish fillet on top, season, drizzle with oil, and squeeze over the lemon.
- Fold the parchment over, crimp the ends, and bake at 180°C (350°F) for about 20 minutes.
- For the sauce, mix the yogurt with grated cucumber and herbs; add salt and garlic to taste.
- Spoon the sauce over the dish just before serving.
Tips
- Smash the potatoes gently — you want them flattened but still in one piece, so the edges crisp up in the oven.
- Do not overcook the fish: it is ready when it flakes easily with a fork. If you are new to cooking fish, the guides at Allrecipes are a handy reference for timing and doneness.
- Make the yogurt sauce while the fish bakes, and salt the grated cucumber first, then squeeze out the extra water so the sauce stays thick. For a richer fish dinner, try our Tender Trout with Cream Cheese and Teriyaki.
Nutrition
Per 100 g: 422 kcal, protein 31 g, fat 21.2 g, carbs 27.5 g