Broiled Trout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 600 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 1 g |
Preparation steps
Preheat broiler.
Rinse trout thoroughly inside and outside. Pat dry with paper towels. Season inside and outside of trout with salt and pepper. Cut lemon into thin slices and stuff cavity of each fish with 2-3 slices. Stuff each fish with two rosemary sprigs and 2 thyme sprigs.
Place a rack on a baking sheet. Place fish baskets on rack and brush with oil. Place trout inside baskets and close. Brush fish on both sides with a little oil. Place baking sheet on the second or third rack from the top of the oven. Broil, watching carefully, about 10 minutes. Flip fish and broil 10 minutes more. To test for doneness, pull the dorsal fin. If it moves easily, the fish is cooked through. If not, broil a few minutes more.
Remove fish from baskets and place one on each plate or dish.
Serve with lemon wedges and garnish with fresh herbs, if desired.
