Trout on Vegetables

Ingredientsfor

For the vegetables: 2 Zucchini; 8 Tomatoes; 3 onions; 2 garlic cloves; 2 Tbsps olive oil (for cooking); salt; freshly ground peppers

For the fish: 4 trout (ready for cooking, about 300 grams); 4 sprigs thyme; vegetable oil (for cooking); 40 grams butter

How healthy are the main ingredients?

olive oil thyme Zucchini Tomato onion garlic clove

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Preparation

For the vegetables: rinse zucchini, halve lengthwise and cut crosswise into thin slices. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut crosswise into strips. Peel onions, halve lengthwise and cut into thin strips. Peel garlic and chop finely. Heat olive oil in a wide saucepan and saute onions and garlic until soft. Add the rest of vegetables and saute for 4-5 minutes, stirring occasionally. Season with salt and pepper.

Preheat the oven to 160 ° C top and bottom heat Preheat.

For the fish: rinse trout, pat dry, stuff each with a sprig of thyme, season inside and out with salt and pepper. Heat oil in a pan and cook fish for about 5 minutes on both sides. Cover with butter flakes and bake in preheated oven at 160°C (approximately 325°F) for about 10 minutes. Season vegetables to taste and arrange on plates. Top with fish and serve.

Calorie	481 cal.	(23 %)
Protein	44 g	(45 %)
Fat	30 g	(26 %)
Carbohydrates	10 g	(7 %)
Sugar added	0 g	(0 %)
Roughage	4.1 g	(14 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Trout on Vegetables