Baked Trout with Green Beans and Champignons
Trout provides complete protein, omega-3 fats, and vitamin B12, while green beans and champignons add fiber and volume. Baking in portions helps keep the fish juicy without breading.
Pat trout (900 g, 6 steaks) dry, then season it with table salt and black pepper. Thaw or dry green beans (150 g), slice champignons (150 g), and halve cherry tomatoes (180 g).
Heat olive oil (105 g): use about 15 g to quickly fry the beans and mushrooms for 8 minutes, reserving the rest for the portions. Divide the beans and mushrooms among foil cups, then place the trout on top.
Drizzle the fish with lemon juice (15 g), add the tomatoes, and sprinkle with Herbes de Provence (1 g). Add the remaining oil to the portions and loosely cover with foil so the fish does not dry out.
Bake at 180°C for about 20 minutes. The trout is ready when the flesh is opaque, flakes easily with a fork, and the beans are tender but still hold their shape.
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