Herb-Crusted Trout on Tomato Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 72.4 μg | (362 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,739 mg | (43 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 1,209 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 2 garlic cloves
- 2 Anchovy fillet
- 1 sprig rosemary
- 8 trout
- salt
- 6 Tbsps olive oil
- 1 tsp Caper
- 2 bay leaves
- freshly ground peppers
- 2 Tbsps parsley
- 1 tsp Mustard
- 4 Tbsps breadcrumbs
- 2 Tbsps butter
Preparation steps
Blanch tomatoes in a pot of boiling water for 10 seconds, peel, core and cut into small dice. Peel the garlic and press through a garlic press. Cut the anchovies cut into strips. Rinse the rosemary and shake dry.
Lightly salt the fish on both sides.
Preheat the oven to 180°C (approximately 350°F). In a roasting pan heat the oil and briefly saute the tomatoes with the garlic, anchovies, rosemary, capers and bay leaves. Season with salt and pepper. Place the trout fillets, skin side up next to each other on top of the vegetables. In a bowl, mix together the parsley, mustard, breadcrumbs and butter and season with pepper. Scatter the mixture over the trout and bake until the fish is easily pierced with a knife, about 20 minutes.
Serve the ttrout atop the tomato ragout.
