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Ingredientes
- 4 x 6 ounce skinned fillets of rainbow trout
- 4 Tbsp. Dry white wine
- 2 tsp Lemon juice
- 4 tsp Extra virgin olive oil
- 1 tsp Minced fresh parsley, chives, dill, basil
Direcciones
- Preheat the oven to 190C/375F/Gas Mark 5. Place the fish in a lightly oiled ovenproof dish. Add in white wine and lemon juice. Bake for 15-20 min. Remove fish. Retain juices. Stir extra virgin olive oil and herbs into the juices. Serve with boiled potatoes and vegetables.
- NOTES : A very healthy and simple dish. Salmon may be used instead of trout.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 768g | |
| Calories 1150 | |
| Calories from Fat 491 | 43% |
| Total Fat 54.75g | 68% |
| Saturated Fat 13.03g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 401mg | 134% |
| Sodium 242mg | 10% |
| Potassium 3146mg | 90% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.72g | 0% |
| Protein 142.11g | 227% |
