Trout with Herb Sauce

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Trout with Herb Sauce
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
3396
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie3,396 cal.(162 %)
Protein589 g(601 %)
Fat103 g(89 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A1.2 mg(150 %)
Vitamin D540.3 μg(2,702 %)
Vitamin E50.6 mg(422 %)
Vitamin K244.8 μg(408 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂2.4 mg(218 %)
Niacin209.8 mg(1,748 %)
Vitamin B₆7.2 mg(514 %)
Folate303 μg(101 %)
Pantothenic acid52.3 mg(872 %)
Biotin151 μg(336 %)
Vitamin B₁₂150 μg(5,000 %)
Vitamin C145 mg(153 %)
Potassium11,868 mg(297 %)
Calcium428 mg(43 %)
Magnesium818 mg(273 %)
Iron14.8 mg(99 %)
Iodine144 μg(72 %)
Zinc16.3 mg(204 %)
Saturated fatty acids31.9 g
Uric acid8,939 mg
Cholesterol1,735 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 Steelhead trout (each about 250-300 grams)
salt
peppers
½ lemon (juiced)
4 handfuls mixed Fresh herbs (such as parsley, chervil, dill)
100 grams butter
600 grams waxy potatoes
How healthy are the main ingredients?
potatosaltlemon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Rinse the fish inside and out and pat dry. Cut the skin three times a slight angle. Season with salt and pepper and sprinkle with lemon juice inside the fish. Rinse the herbs and shake dry. Pluck the leaves from about half and fill inside the fish. Chop the remaining herbs. Melt the butter and spread in a large roasting pan. Place the fish in the pan. Add the chopped herbs to the rest of butter and sprinkle the fish with it. Cover the roasting pan with aluminum foil and cook for about 30 minutes in the oven. The fish are cooked when the rear fin can easily be pulled out.

2.

Meanwhile, peel the potatoes and boil in salted water for about 20 minutes until done.

3.

To serve, place the fish on a plate and the potatoes with the butter drizzled on top.