Trout Stuffed with Herbs and Garlic
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
341
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 615 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 fresh trout (ready to cook)
- 400 grams Tomatoes
- 1 bunch scallions
- 2 sprigs parsley
- 2 sprigs Chervil
- 2 sprigs Dill
- 2 sprigs Basil
- 2 sprigs Tarragon
- 2 garlic cloves (finely chopped)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 125 milliliters dry white wine
Preparation steps
1.
Blanch, peel and remove seeds from tomatoes. Finely chop tomatoes.
2.
Rinse, trim and thinly slice scallions crosswise.
3.
Chop garlic.
4.
Rinse herbs, dry and chop. Mix herbs with garlic.
5.
Sprinkle trout with lemon juice and season with salt and pepper. Fill trout with some of the herb-garlic mixture.
6.
Mix together oil, tomatoes, scallions and remaining herb-garlic mixture. Spread mixture in a roasting pan and top with fish. Pour wine over fish. Cover and bake in a preheated oven at 200°C (approximately 400°F), 25-30 minutes.
7.
Serve fish with the tomato mixture. Serve bread or boiled potatoes on the side.
