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Ingredientes
- Â Â (Trout With Green Sauce)
- Â Â Makes 4 servings
- Â Â Green sauces based on parsley are very popular in northern and central Italy.
- Â Â This one is good with trout.
- 2 Tbsp. extra virgin olive oil
- 4 x trout, cleaned, with heads left on
- Â Â Salt and pepper
- 1 c. dry white wine
- 1Â 1/3 c. fresh parsley
- 1 Tbsp. capers
- 2 x cornichons
- 3 x anchovy fillets
- 6 Tbsp. extra virgin olive oil
- Â Â Juice of 1 large lemon
- Â Â Salt and pepper
Direcciones
- Oil baking dish with the 2 Tbsp. of oil. Wash the trout, season with salt and pepper and place in baking dish. Pour the wine over it and bake in a 450-degree oven for 7 to 10 min, or possibly till the flesh is opaque and flakes easily with a fork.
- To make sauce: In a food processor, finely chop parsley, capers, cornichons and anchovies, and blend with extra virgin olive oil, lemon juice, salt and pepper. Thin, if desired, with a few Tbsp. of the cooking wine.
- Serve the fish warm with the sauce.
- Roden
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 257 | 76% |
| Total Fat 29.04g | 36% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 93mg | 4% |
| Potassium 267mg | 8% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.64g | 0% |
| Protein 6.54g | 10% |
