Trout Baked with Cider and Apples recipe

This traditional recipe really makes the most of some fantastic ingredients. It’s pretty low-fat, too, so it’s a good option for dieters. Try serving it with some roasted new potatoes or some bubble and squeak. Serve the trout with the cooking juices spooned over the top.


  • 4 large trout fillets, deboned
  • 300ml dry cider
  • 3 dessert apples
  • 2 leeks
  • Salt and pepper
  • 4 tbsp. crème fraiche


  1. Peel, core and dice the apples. Finely chop the leeks.

  2. Preheat the oven to 190C.

  3. Spread the leeks and apples over the bottom of a large roasting tin.

  4. Lay the fish over the top.

  5. Pour the cider over the fish and apple mixture.

  6. Season well.

  7. Cover the tin with foil and bake in the oven for 15-20 minutes.

  8. Remove the fish from the tin and then stir the crème fraiche into the cooking juices.

For extra flavour, serve a wedge of lemon along with each trout portion. This recipe serves four people.

Recipe Details:

  • Author: Laura Young.
  • Published:

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