Trout Stuffed with Spinach
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 314.1 μg | (524 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,633 mg | (41 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 665 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse and clean spinach, spin dry and chop coarsely. Peel and dice shallots.
2.
Heat olive oil in a pan and saute shallots until soft. Peel garlic and squeeze through the press, add to the pan. Add spinach and saute for a few minutes, stirring. Season with salt and pepper.
3.
Rinse trout and pat dry, stuff with spinach and season with salt and pepper. Rinse tomatoes and cut into thick slices. Pit olives.
4.
Arrange 2 roasting bags on a baking sheet. Spread with tomato slices and top with trout, spread with thyme and olives and close the bags. Pierce each with a needle several times and cook in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Remove from the oven and open carefully. Arrange on plates and serve.
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