Trout with Tomatoes

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Trout with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein17.66 g(18 %)
Fat27.76 g(24 %)
Carbohydrates6.26 g(4 %)
Sugar added0 g(0 %)
Roughage1.78 g(6 %)
Vitamin A85.19 mg(10,649 %)
Vitamin D0 μg(0 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.29 mg(26 %)
Niacin7.31 mg(61 %)
Vitamin B₆0.25 mg(18 %)
Folate21.64 μg(7 %)
Pantothenic acid1.49 mg(25 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂4.64 μg(155 %)
Vitamin C16.07 mg(17 %)
Potassium517.6 mg(13 %)
Calcium89.19 mg(9 %)
Magnesium39.45 mg(13 %)
Iron2.37 mg(16 %)
Zinc0.83 mg(10 %)
Saturated fatty acids3.88 g
Cholesterol45.88 mg

Ingredients

for
4
Ingredients
4 trout
4 sprigs thyme
4 sprigs Sage
2 tablespoons olive oil
2 shallots
1 garlic
2 tomatoes
5 black Olives (pitted)
2 Sage
liter white wine
4 tablespoons olive oil
1 teaspoon chopped fennel seeds
2 tablespoons lemon juice
salt
peppers
How healthy are the main ingredients?
olive oilolive oilthymeSagetroutshallot

Preparation steps

1.

Rinse the trout and pat dry. Insert 1 sprig of thyme and 1 sage leaf into each fish and rub the outside with salt and pepper.

Peel and finely chop the shallots and garlic.

2.

Heat the olive oil in a roasting pan and fry the shallots and the garlic. 

Blanch the tomatoes, rinse with cold water, peel and chop the flesh. Also, finely chop the olives and sage leaves.

Add everything to the pan and pour in the wine.

3.

Lay the trout in the roasting pan.

Mix the remaining olive oil with the lemon juice and fennel seeds and season with salt and pepper. Drizzle over the fish and cook in a preheated oven at 200ºC (approximately 400ºF) for 25 minutes.

Serve immediately.