Trout with Herb Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
713
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 80.73 g | (82 %) | ||
| Fat | 39.14 g | (34 %) | ||
| Carbohydrates | 4.72 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
more nutritional values
| Vitamin A | 375.68 mg | (46,960 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 1.54 mg | (140 %) | ||
| Niacin | 46.14 mg | (385 %) | ||
| Vitamin B₆ | 2.96 mg | (211 %) | ||
| Folate | 113.93 μg | (38 %) | ||
| Pantothenic acid | 5.99 mg | (100 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 9.39 μg | (313 %) | ||
| Vitamin C | 13.8 mg | (15 %) | ||
| Potassium | 2,048.27 mg | (51 %) | ||
| Calcium | 147.85 mg | (15 %) | ||
| Magnesium | 131.43 mg | (44 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Iodine | 0.82 μg | (0 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 9.48 g | |||
| Cholesterol | 241.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for baking sheet)
- 4 Arctic Chars (400 grams)
- salt
- 1 lemon (zested and juiced)
- 100 grams Leaf lettuce variety (such as frisée arugula)
- 80 grams mixed fresh Fresh herbs (such as Dill, parsley, mint)
- 100 grams Sour cream
- 2 Tbsps finely chopped mised fresh Fresh herbs (such as parsley, basil, chives)
- 2 Tbsps Crème fraiche
- freshly ground peppers
- sugar
- Red pepper flakes
- coarse Sea salt
- 2 Tbsps olive oil
- Flowers (for garnish)
Preparation steps
1.
Preheat oven to 80°C convection (approximately 175°F). Brush a baking sheet with oil. Rinse trout fillets, pat dry, season with salt and sprinkle with 1 tablespoon lemon juice. Place trout on baking sheet and bake 10-12 minutes.
2.
Meanwhile, rinse lettuce and whole herbs and shake dry. To make dressing: Whisk sour cream with chopped herbs, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest and crème fraîche. Season with salt, pepper and sugar. Arrange lettuce-herb salad decoratively on plates and top with fish fillets. Drizzle with dressing and sprinkle with a little chili powder, lemon zest, sea salt and pepper. Drizzle with olive oil and serve garnished with edible flowers.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
