February 6

Maximus wood-fired trout

Discover our recipe for trout cooked in the Maximus wood oven: tender and flavorful fish, served with sun-ripened vegetables, olive oil, and fresh basil. Simple, tasty, and friendly.

Difficulty

Preparation 15 minutes

Cooking 30 minutes

Servings 4

Ingredients

2 nice trout
1 courgette
2 tomatoes
A few basil leaves
½ red pepper
1 shallot
1 lemon
50 g olive oil
20 g coarse salt with oregano
20 g white wine (Chardonnay)

Instructions

Light the oven and bring it up to about 300°C. The fish will cook as the temperature drops back down.
Brush the base of the dish with a little olive oil.
Place the trout in the dish.
Cut the courgette into cubes of about 2x2 cm and add them to the dish. Chef's tip: if there are large seeds, remove the core of the courgette.
Cut the pepper into thin strips and add them to the dish.
Cut the tomatoes into small cubes and add them to the dish.
Chop the shallot and add it as well.
Drizzle over the olive oil, then the white wine.
Sprinkle with the salt and oregano mixture.
Scatter over the roughly chopped fresh basil.
Finish by zesting the lemon over the dish before squeezing it.
Check that the oven is at about 180–200°C and put the dish in. Chef's tip: close the oven door hatch; there must be no flames during cooking.
After 30 minutes of cooking, take the fish out of the oven and serve immediately with the vegetables.

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Maximus wood-fired trout