Roast Trout with Vegetables in Parchment
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 673 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 7 g |
Preparation steps
Slice the lemons. Rinse the carrots, celery and leeks, trim, peel and cut into 6 cm (approximately 2 1/4 inch) thin strips.
Rinse the trout and pat dry. Cut out 4 (about 20x30 cm)(approximately 7 3/4 x 11 3/4 inch) sheets of parchment paper, brush the middle with oil and sprinkle with salt and pepper. Season the inside of the trout with salt and pepper and fill with about 3/4 of the vegetables, some dill and some lemon slices. Place on the oiled paper and cover with remaining vegetables and lemon slices. Drizzle with a little oil and sprinkle with salt and pepper.
Repeatedly fold the long sides over to create a packet.
Turn the ends and fold, enclosing the fish and vegetables.
Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and serve.
