Bay Leaf and Salt-Baked Trout
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 178178 cal |
| pro | 26 g26g pro |
| total fat | 8 g8g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 00 carb |
| fibre | 00 fibre |
| chol | 71 mg71mg chol |
| sodium | 317 mg317mg sodium |
| potassium | 467 mg467mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 33 iron |
| vit A | 99 vit A |
| vit C | 77 vit C |
| folate | 1111 folate |
Fresh bay leaves are readily available in the fresh herb section of most grocery stores. If you can't find them, stuff the trout cavities with fresh herbs such as dill, parsley, thyme or tarragon. Arctic char is also particularly good prepared this way.
Ingredients
Preparation
Place trout on sa< spread remaining salt over trout to cover completely. Bake in centre of 425°F (220°C) oven until fish flakes easily when tested, about 20 minutes.
Transfer trout to serving platter; peel off skin. Serve with lemon wedges.
Source : Canadian Living Magazine: June 2011
Related content
-
Trout Nicoise Salad
Just a switch from the standard tuna in a classic Niçoise salad gives this composed salad a new...
-
Fisher's Loft Salmon With Chickpea Mash
We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the...
-
Beer-Steamed Clams
Mildly flavoured wheat beer doesn't overpower the delicate taste of clams. Serve with crusty...
-
Beer-Brined Pork Chops
Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour,...
