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Foil-baked Whole Trout

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Foil-baked Whole Trout
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
402
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 kcal(19 %)
Protein21.61 g(22 %)
Fat22.54 g(19 %)
Carbohydrates33.13 g(22 %)
Sugar added0 g(0 %)
Roughage4.81 g(16 %)
Vitamin A1,349.93 mg(168,741 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.33 mg(69 %)
Vitamin B₆0.35 mg(25 %)
Folate35.83 μg(12 %)
Pantothenic acid1.42 mg(24 %)
Vitamin B₁₂4.68 μg(156 %)
Vitamin C34.11 mg(36 %)
Potassium1,021.21 mg(26 %)
Calcium78.47 mg(8 %)
Magnesium42.44 mg(14 %)
Iron2.34 mg(16 %)
Iodine0.02 μg(0 %)
Zinc0.86 mg(11 %)
Saturated fatty acids11.67 g
Cholesterol91.67 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
small potatoes
4
trout (approx. 400 g each)
4 sprigs
3 ½ cups
Baby carrots (peeled and halved lengthways)
cup
Radish (sliced)
2 tablespoons
butter (chopped)
4 tablespoons
herb butter

Preparation steps

1.
Cook the potatoes in boiling, salted water for around 15 min until just tender. Drain and halve.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Season the inside of the fish with salt and ground black pepper and add a sprig of parsley to each one.
4.
Dived the vegetables between 4 pieces of aluminium foil and season with salt and ground black pepper. Season the fish with salt and ground black pepper and place on top of the vegetables. Add the butter and wrap the foil tightly around the fish. Bake for around 35 min.
5.
Before serving, open the foil and spread the fish with the herb butter.
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