Trout Fillets with Pistachio Crust
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Trout Fillets with Pistachio Crust - Delicate fish with a crispy shell.
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 248 mg | (6 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 sun-dried Tomatoes (in oil)
- 8 black pitted Olives
- 4 Anchovy fillet (In brine)
- 1 tsp jarred Caper
- 75 grams Pistachio
- lemons
- 1 shallot
- 1 garlic clove
- 2 stalks parsley
- 1 tsp olive oil
- 4 Ready to cook Steelhead trout (120 g, or approximately 4 oz each)
- peppers
Preparation steps
1.
Drain tomatoes, olives, anchovies and capers and chop. Chop pistachios. Squeeze the juice from half a lemon. Peel shallots and garlic, chop finely and mix with pistachios, olives, tomatoes, anchovies, lemon juice and capers.
2.
Rinse the parsley, shake dry, and chop leaves. Coat a baking sheet with oil.
3.
Rinse the fish fillets under cold water, pat dry, season with pepper and place on baking sheet skin side down. Distribute pistachio mixture onto the fish fillets and bake in preheated oven at 180°C (approximately 350°F) and cook about 15 minutes. Garnish with parsley and serve.
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