Stuffed Troutwith Tomatoes and Arugula

Name: Stuffed Trout
Total time: 45 min
Yield: 4
Cuisine: Italian, Mediterranean
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

Stuffed Trout - Stuffed Trout - Whole salmon trout with Italian flavors — Stuffed Trout - Whole salmon trout with Italian flavors

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Calories:	345 kcal
Difficulty:	moderate
Preparation:	25 min
Ready in:	45 min

Low-sugar

low-carb

Low-fat

Vitamin-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	345 kcal	(17%)
Protein	56 g	(112%)
Fat	9 g	(11%)
Carbohydrates	6 g	(2%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	0.4 µg	(0%)
Vitamin D	49.5 µg	(990%)
Vitamin E	6.2 mg	(52%)
Vitamin B1	0.2 mg	(18%)
Vitamin B2	0.2 mg	(14%)
Niacin	17.4 mg	(109%)
Vitamin B6	0.5 mg	(36%)
Folate	46 µg	(23%)
Pantothenic Acid	3.8 mg	(63%)
Biotin	14.2 µg	(28%)
Vitamin B12	11 µg	(440%)
Vitamin C	32 mg	(40%)
Potassium	1240 mg	(62%)
Calcium	100 mg	(13%)
Magnesium	95 mg	(25%)
Iron	3.1 mg	(22%)
Iodine	10 µg	(7%)
Zinc	3.5 mg	(35%)
Saturates	2 g
Uric Acid	807 g
Cholesterol	155 mg

Recipe development: EAT SMARTER

Ingredients

For servings

2 ounces	sun-dried Tomatoes (not in oil)
2	large Steelhead trout fillet (with skin, about 450 grams)
	Salt
	Pepper
2 tablespoons	grainy Mustard
2	Lime
1 bunch	Arugula
3 sprigs	Basil
1 tablespoon	Olive oil

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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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