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Ingredientes
- 4 whl brook, brown or possibly rainbow trout (1 lb ea) scaled and dressed
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. minced fresh thyme
- 2 x garlic cloves peeled and crushed
- Â Â extra virgin olive oil
- Â Â salt and cracked pepper to taste
- 1/4 lb unsalted butter or possibly margarine melted, slightly browned
- Â Â fresh fine bread crumbs
- 2 x hard-boiled Large eggs minced
- 1 x 4 ounce jar pimientos
- 4 sprg fresh flat-leaf parsley
- Â Â lemon, orange and lime slices for garnish
Direcciones
- Wash and then score trout by slashing diagonally 3 to 4 times. Combine parsley, thyme, and garlic and stuff in the slashes of the trout. Season with salt and pepper. Rub trout with extra virgin olive oil so which all pcs are well saturated. Cover and marinate in refrigerator for about 2 hrs. Drain off oil.
- Preheat the oven to 400F.
- Place fish side by side in a large Pyrex baking dish. Pour butter over all, being careful to coat all pcs. Bake, turning fish several times, till fish turns translucent/soft, 8 to 10 min, depending on thickness of trout. Lightly sprinkle fish with bread crumbs.
- Garnish with hard-boiled egg, pimiento, parsley, and lemon, orange, and lime slices. Serve piping warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 442g | |
| Calories 1424 | |
| Calories from Fat 1219 | 86% |
| Total Fat 137.61g | 172% |
| Saturated Fat 83.68g | 335% |
| Trans Fat 0.0g | |
| Cholesterol 767mg | 256% |
| Sodium 1785mg | 74% |
| Potassium 604mg | 17% |
| Total Carbs 15.48g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.49g | 2% |
| Protein 40.35g | 65% |
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