Baked Herb-Stuffed Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 200°C convection (approximately 400°F).
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.
Rinse trout thoroughly under cold running water. Pat dry. Drizzle with lemon juice and rub with salt and pepper.
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.
Sprinkle any remaining chopped herbs and butter, cut into small pieces, over trout.
Fold aluminum foil over the fish and seal the edges firmly. Place packets directly on the oven rack and bake about 30 minutes.
