Bay Leaf and Salt-Baked Trout

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 2 whole trouts (about 12 oz/340 g each)
  • 4 cups coarse salt
  • 1/2 teaspoon pepper
  • 10 fresh bay leaves
  • lemon wedges

Method

In baking dish just large enough to arrange trout snugly side by side, spread half of the salt. Sprinkle trout cavities with pepper; stuff with bay leaves.

Place trout on salt; 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.

Nutritional facts Per serving: about

  • Sodium 317 mg
  • Protein 26 g
  • Calories 178.0
  • Total fat 8 g
  • Potassium 467 mg
  • Cholesterol 71 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bay Leaf and Salt-Baked Trout

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