Baked Herb-Stuffed Trout

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Baked Herb-Stuffed Trout
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
359
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie359 cal.(17 %)
Protein41 g(42 %)
Fat19 g(16 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D36.1 μg(181 %)
Vitamin E4.9 mg(41 %)
Vitamin K24.3 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin14.8 mg(123 %)
Vitamin B₆0.6 mg(43 %)
Folate55 μg(18 %)
Pantothenic acid3.8 mg(63 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C36 mg(38 %)
Potassium1,051 mg(26 %)
Calcium94 mg(9 %)
Magnesium68 mg(23 %)
Iron2 mg(13 %)
Iodine11 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids7.4 g
Uric acid610 mg
Cholesterol134 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 Tomatoes
5 scallions
2 garlic cloves
2 handfuls fresh Fresh herbs (such as parsley, dill, basil and tarragon)
4 ready to cook trout (about 400 g)
½ lemon (juice)
salt
freshly ground peppers
2 Tbsps olive oil
40 grams butter
How healthy are the main ingredients?
olive oilTomatogarlic clovetroutlemonsalt

Preparation steps

1.

Preheat the oven to 200°C convection (approximately 400°F).

2.

Blanch tomatoes, then peel, quarter, core and roughly chop. Rinse, trim and thinly slice scallions crosswise. Peel and chop garlic. Rinse herbs, shake dry and finely chop.

3.

Rinse trout thoroughly under cold running water. Pat dry. Drizzle with lemon juice and rub with salt and pepper.

4.

Cut 4 sufficiently large pieces of foil. Brush shiny side of foil with oil. Place fish on each piece of foil and stuff cavity with herbs, scallions, garlic and diced tomatoes. Scatter any remaining filling over fish.

5.

Sprinkle any remaining chopped herbs and butter, cut into small pieces, over trout.

6.

Fold aluminum foil over the fish and seal the edges firmly. Place packets directly on the oven rack and bake about 30 minutes.