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Stuffed Trout

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

with Tomatoes and Arugula

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Stuffed Trout - Whole salmon trout with Italian flavors

Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 45 min.

Ready in

Calories:

345

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	345 kcal	(16 %)	more
Protein	56 g	(57 %)	more
Fat	9 g	(8 %)	more
Carbohydrates	6 g	(4 %)	more
Sugar added	0 g	(0 %)	more
Roughage	1 g	(3 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	0.4 mg	(50 %)
Vitamin D	49.5 μg	(248 %)	more
Vitamin E	6.2 mg	(52 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	17.4 mg	(145 %)
Vitamin B₆	0.5 mg	(42 %)
Folate	46 μg	(15 %)	more
Pantothenic acid	3.8 mg	(63 %)
Biotin	14.2 μg	(32 %)	more
Vitamin B₁₂	11 μg	(367 %)	more
Vitamin C	32 mg	(34 %)
Potassium	1,240 mg	(31 %)	more
Calcium	100 mg	(10 %)	more
Magnesium	95 mg	(32 %)	more
Iron	3.1 mg	(21 %)	more
Iodine	10 μg	(5 %)	more
Zinc	3.5 mg	(50 %)	more
Saturated fatty acids	2.2 g
Uric acid	807 mg
Cholesterol	155 mg		more

Recipe development: EAT SMARTER

My cookbook

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.