Baked Herb-Stuffed Trout

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Baked Herb-Stuffed Trout
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
285
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie285 kcal(14 %)
Protein18.52 g(19 %)
Fat20.71 g(18 %)
Carbohydrates7.65 g(5 %)
Sugar added0 g(0 %)
Roughage2.39 g(8 %)
Vitamin A249.38 mg(31,173 %)
Vitamin D0 μg(0 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.31 mg(28 %)
Niacin7.86 mg(66 %)
Vitamin B₆0.29 mg(21 %)
Folate46.12 μg(15 %)
Pantothenic acid1.55 mg(26 %)
Biotin5.58 μg(12 %)
Vitamin B₁₂4.66 μg(155 %)
Vitamin C26.5 mg(28 %)
Potassium664.87 mg(17 %)
Calcium83.2 mg(8 %)
Magnesium40.88 mg(14 %)
Iron2.15 mg(14 %)
Iodine0.37 μg(0 %)
Zinc0.91 mg(11 %)
Saturated fatty acids6.94 g
Cholesterol67.38 mg

Ingredients

for
4
Ingredients
4 tomatoes
5 scallions
2 garlic
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 tablespoons olive oil
40 grams butter
How healthy are the main ingredients?
olive oiltomatogarlictroutlemonsalt

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.