Steamed Trout with Vegetables

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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
343
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 cal.(16 %)
Protein41 g(42 %)
Fat13 g(11 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.5 mg(63 %)
Vitamin D36 μg(180 %)
Vitamin E4.5 mg(38 %)
Vitamin K39.2 μg(65 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.7 mg(50 %)
Folate39 μg(13 %)
Pantothenic acid3.9 mg(65 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C30 mg(32 %)
Potassium1,177 mg(29 %)
Calcium46 mg(5 %)
Magnesium76 mg(25 %)
Iron1.8 mg(12 %)
Iodine13 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.3 g
Uric acid614 mg
Cholesterol112 mg
Complete sugar3 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
4 trout (about 200 grams, skin on)
300 grams potatoes (parboiled)
1 carrot
1 onion
olive oil
lemon juice
salt
freshly ground peppers
2 sprigs Dill
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
potatoparsleyDilltroutcarrotonion
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Preparation steps

1.

Preheat the oven to 200°C convection (approximately 350°F).

2.

Rinse the trout fillets and pat dry. Peel potatoes and cut into thin slices. Peel the carrot and cut lengthwise into thin slices. Peel the onion and cut into thin strips.

3.

Brush the middle of four pieces of parchment paper with a little oil. Place the trout fillets skin-side down on the paper. Drizzle fish with oil and lemon juice and season with salt and pepper. Top with dill, potato slices and carrot. Season again with salt and pepper. Drizzle with olive oil and close the paper tightly over the fish

4.

Cook directly on oven rack for 20–25 minutes.

5.

Garnish with parsley to serve.

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