Baked Trout with Lemon-Herb Salad
(Percentage of daily recommendation)
|Calorie||568 kcal||(27 %)|
|Protein||20.56 g||(21 %)|
|Fat||39.33 g||(34 %)|
|Carbohydrates||27.47 g||(18 %)|
|Sugar added||19.96 g||(80 %)|
|Roughage||2.15 g||(7 %)|
|Vitamin A||52.16 mg||(6,520 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.03 mg||(0 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.29 mg||(26 %)|
|Niacin||6.86 mg||(57 %)|
|Vitamin B₆||0.18 mg||(13 %)|
|Folate||19.92 μg||(7 %)|
|Pantothenic acid||1.42 mg||(24 %)|
|Vitamin B₁₂||4.64 μg||(155 %)|
|Vitamin C||20.92 mg||(22 %)|
|Potassium||413.59 mg||(10 %)|
|Calcium||156.46 mg||(16 %)|
|Magnesium||24.45 mg||(8 %)|
|Iron||2.93 mg||(20 %)|
|Zinc||0.76 mg||(10 %)|
|Saturated fatty acids||12.52 g|
Preheat the oven to 200°C (approximately 400°F).
Brush 4 ovenproof portion-sized pans with oil. Rinse the fillets, pat dry and cut into each 3 pieces. Season with salt and pepper and lay next to each other in the pans. Drizzle with the remaining oil and pour in the wine. Place in the oven and bake 10-15 minutes.
Meanwhile, rinse the lemons, cut off ends and cut the fruit into small pieces. Boil the sugar with 200 ml (approximately 7/8 cup) of water and add the lemon pieces. Simmer for 2-3 minutes, then lift lemon pieces with a skimmer from the syrup and place in a bowl. Chop the pine nuts. Rinse the herbs, shake dry, pluck off the leaves and chop coarsely. Mix with the pine nuts into the lemon.
Remove the fish from the oven and top with the crème fraîche. Season with salt and pepper and then distribute the lemon-herb salad on top. Briefly heat in the oven and serve.