Grilled Trout with Dill and Lemon
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 604 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 per 350 grams (approximately 12 1/2 ounces) oven-ready trout
- 2 untreated lemons
- 4 scallions
- 1 bunch Dill
- salt
- freshly ground peppers
- 4 Tbsps Canola oil
- Lemon balm (for garnish)
Preparation steps
1.
Rinse trout inside and out and pat dry. Rinse lemons and thinly slice. Rinse the scallions, remove the root end and any withered parts and halve lengthwise. Rinse the dill, pat dry, pluck the tips. Season the trout inside and out with salt and pepper. Fill the cavities with the lemon slices, scallions and dill. Brush each fish with 1 tablespoon oil.
2.
Heat the grill to medium. Wrap the trout in foil. Grill turning the packets often until the fish is cooked through, about 18 minutes.
3.
Garnish with lemon balm and serve with potatoes or rice.
