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EatSmarter exclusive recipe

Stuffed Trout

Name: Stuffed Trout
Total time: 45 min
Yield: 4
Ingredients: 2 ounces sun-dried Tomatoes (not in oil); 2 large Steelhead trout fillets (with skin, about 450 grams); Salt; Pepper; 2 tablespoons grainy Mustard; 2 Limes; 1 bunch Arugula; 3 sprigs Basil; 1 tablespoon Olive oil

with Tomatoes and Arugula

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345

calories

Calories

Stuffed Trout - Whole salmon trout with Italian flavors

My cookbook

moderate

Difficulty

25 min.

Preparation

ready in 45 min.

Ready in

Nutritions

1 serving contains

Fat	9 g
Saturated Fat Acids	2.2 g
Protein	56 g
Roughage	1 g
Sugar added	0 g
Calorie	345

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	6
Bread exchange unit	0.5
Cholesterol/mg	155
Uric acid/mg	807
Vitamin A/mg	0.4
Vitamin D/μg	49.5
Vitamin E/mg	6.2
Vitamin B₁/mg	0.2
Vitamin B₂/mg	0.2
Niacin/mg	17.4
Vitamin B₆/mg	0.5
Folate/μg	46
Pantothenic acid/mg	3.8
Biotin/μg	14.2
Vitamin B₁₂/μg	11
Vitamin C/mg	32
Potassium/mg	1,240
Calcium/mg	100
Magnesium/mg	95
Iron/mg	3.1
Iodine/μg	10
Zinc/mg	3.5

Recipe development: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

2 ounces

sun-dried Tomatoes (not in oil)

large Steelhead trout fillets (with skin, about 450 grams)

Salt

Pepper

2 tablespoons

grainy Mustard

1 bunch

3 sprigs

1 tablespoon

Product recommendation

Preparation

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

Preparation steps

Step 1/7

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.

Step 2/7

While the tomatoes soak, rinse fish and pat dry. Season flesh side lightly with salt and pepper and spread with mustard.

Step 3/7

Rinse limes in hot water, wipe dry and cut into thin slices.

Step 4/7

Trim arugula, rinse and spin dry. Rinse basil, shake dry and pluck leaves. Chop arugula and basil coarsely and place in a bowl.

Step 5/7

Add tomatoes and olive oil to arugula mixture and toss to combine. Spoon over fish.

Step 6/7

Sandwich fish with coated side touching and tie loosely with kitchen twine.

Step 7/7

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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