Lemon Thyme Rainbow Trout
72 people added this to their Recipe Box
From start to finish, these fillets are ready in less than 15 minutes, so begin by baking squash slices in the oven, then putting on a pot of water for cooking rice. Other thin fish fillets are equally good.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 185 |
| pro | 24 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | trace |
| chol | 65 mg |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 19% |
| vit A | 2% |
| vit C | 10% |
| folate | 5% |
Suggested Recipes
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1 lb rainbow trout fillets
1/4 cup all-purpose flour
1 tsp grated lemon rind
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbsp lemon juice
2 tsp vegetable oil
Preparation:
Divide fish into 4 equal pieces if necessary. In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
Dip fish into lemon juice; dredge in flour mixture, turning to coat.
In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
Source
© CanadianLiving.com
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