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| Calories: | 340 kcal |
| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 30 min |
Low-sugar
low-carb
Low-fat
Vitamin-rich
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 340 kcal | (17%) | |
| Protein | 58 g | (116%) | |
| Fat | 7 g | (9%) | |
| Carbohydrates | 8 g | (3%) | |
| Added Sugar | 3 g | (3%) | |
| Roughage | 1 g | (3%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 8 | fresh Trout fillet (such as salmon trout; each about 120 grams) |
| 3 | Limes |
| 6 tablespoons | Chili sauce |
| 3 tablespoons | Soy sauce |
| Pepper | |
| 6 sprigs | Cilantro |
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Kitchen Utensils
1 Cutting board, 1 Kitchen shears, 1 Parchment paper, 1 Kitchen twine, 1 Baking sheet, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Small bowl, 1 Brush
Directions
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1 Rinse fish and pat dry. Cut out 4 squares of parchment paper (about 40 x 40 cm) (approximately 16 x 16 inches). Place 2 fish fillets side-by-side on each square.
2 Form the parchment squares into packets with an opening at the top. Tie the ends with kitchen twine and place the packets on a baking sheet.
3 Rinse limes in hot water, wipe dry and finely grate the zest. Cut 2 limes into thin slices and squeeze out juice from the 3rd lime into a small bowl.
4 Add the lime zest, chili sauce and soy sauce to the lime juice and season with pepper. Coat the fish with the lime zest-sauce mixture and cover with slices of lime. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F), on the middle rack, until fish is cooked through, about 15 minutes.
5 Meanwhile, rinse cilantro, shake dry and pluck leaves. Remove packets from the oven, sprinkle cilantro over the fillets and serve immediately.
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