EatSmarter exclusive recipe

Stuffed Troutwith Tomatoes and Arugula

Stuffed Trout - Stuffed Trout - Whole salmon trout with Italian flavors
345 kcal
Stuffed Trout - Whole salmon trout with Italian flavors

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Difficulty:moderate
Preparation:25 min
Ready in:45 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories345 kcal(17%)
Protein56 g(112%)
Fat9 g(11%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ouncessun-dried Tomatoes (not in oil)
2large Steelhead trout fillet (with skin, about 450 grams)
Salt
Pepper
2 tablespoonsgrainy Mustard
2Lime
1 bunchArugula
3 sprigsBasil
1 tablespoonOlive oil

Kitchen Utensils

1 Cutting board, 1 Tablespoon, 1 Small knife, 2 Small bowls, 1 Sieve, 1 Salad spinner, 1 Large knife, 1 Kitchen twine, 1 Casserole dish, 1 Paper towel

Directions

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1 Place dried tomatoes in a small bowl, cover with hot water and soak for 10 minutes. Drain and squeeze out excess moisture, then chop coarsely.
2 While the tomatoes soak, rinse fish and pat dry. Season flesh side lightly with salt and pepper and spread with mustard.
3 Rinse limes in hot water, wipe dry and cut into thin slices.
4 Trim arugula, rinse and spin dry. Rinse basil, shake dry and pluck leaves. Chop arugula and basil coarsely and place in a bowl.
5 Add tomatoes and olive oil to arugula mixture and toss to combine. Spoon over fish.
6 Sandwich fish with coated side touching and tie loosely with kitchen twine.
7 Spread half of the lime slices in a baking dish. Set fish on top and cover with remaining lime slices. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-20 minutes. Serve immediately.
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