Rainbow Trout with Tomatoes
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
3168
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,168 cal. | (151 %) | ||
| Protein | 586 g | (598 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 540 μg | (2,700 %) | ||
| Vitamin E | 51 mg | (425 %) | ||
| Vitamin K | 246.5 μg | (411 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 207.1 mg | (1,726 %) | ||
| Vitamin B₆ | 6.9 mg | (493 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 51.7 mg | (862 %) | ||
| Biotin | 151.6 μg | (337 %) | ||
| Vitamin B₁₂ | 150 μg | (5,000 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 11,331 mg | (283 %) | ||
| Calcium | 380 mg | (38 %) | ||
| Magnesium | 787 mg | (262 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 8,916 mg | |||
| Cholesterol | 1,680 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steelhead trout (with skin 140 g each)
- 2 Tomatoes
- 1 handful thyme
- 1 garlic clove
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Rinse the fish and pat dry.
Rinse the tomatoes, cut out the stalks and then cut into slices. Rinse the thyme and shake dry.
Peel and finely chop the garlic. Mix with the lemon juice and 2 tablespoons of oil and season with salt and pepper.
2.
Brush the fish with the remaining oil on the skin side and place on a hot grill pan. Season the meat with pepper, cover with the tomatoes and thyme and drizzle with the garlic oil. Place the lid on the grill and cook for 6-8 minutes until the skin is crispy and the tomatoes are hot.
Serve immediately.
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