
A simple trout tray dinner with cabbage, potatoes, carrots, mustard, lemon, and dill.
240 gTrout
220 gCabbage
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240 gPotato
100 gCarrot
5 gDill
18 gMustard
1 tbspLemon Juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 210°C / 410°F.
Roast Potato, Cabbage, Carrot, Cooking oil, Salt, and Black Pepper at 210°C / 410°F for 20 minutes.
Brush Trout with Mustard, Lemon Juice, and Dill.
Place Trout on the vegetables and bake at 210°C / 410°F for 10 minutes more.