Trout gives this dish quality protein and beneficial fats, while baking it on herbs adds flavor without a heavy coating. Lemon, garlic, and lemongrass brighten the fish and keep the aroma lively. It works well for a relaxed family dinner or for serving a whole fish beautifully.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Trout, Lemon, Olive oil, Parsley, Lemongrass, Thyme, Garlic, Rosemary, Bay leaf, Salt, Black pepper
Slice: 10 min. Fry: 3 min. Bake in the oven: 35 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Rinse the trout (900 g), clean it if needed, and pat it dry well. Slice the lemon (120 g), lightly crush the garlic (10 g), and prepare the parsley (15 g), thyme (10 g), rosemary (2 g), bay leaf (2 g), and lemongrass (10 g) for the aromatic bed.
Quickly fry part of the lemon wedges in olive oil (10 g) to soften and deepen their aroma. Brush the trout inside and out with the remaining olive oil (30 g), then season it with salt (to taste) and black pepper (to taste).
Spread the parsley, thyme, rosemary, bay leaf, lemongrass, and garlic on a tray, place the trout on top, and add the lemon. Wrap the fish in parchment or foil so a little air stays inside, and bake at 180 C for about 30-35 minutes until the flesh turns tender and starts separating from the bone easily.
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