flag
Premium
615 kcal
25 min.
Baked trout with lamb’s lettuce and tomato salad

Recipe for Baked trout with lamb’s lettuce and tomato salad

0 reviews

To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium

Unlock Fitatu Premium
x portion

NaN g

615 kcal

x g

1 kcal

615.4
Calories
49.2g
Prot.
43.6g
Fat
5.8g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Trout rainbow2× piece (240 g)
  • Tomatoes cherry1× handful (100 g)
  • Oil3× tablespoon (30 g)
  • Lettuce5× leaf (25 g)
  • Lemon2× slice (20 g)
  • Alfalfa sprouts1× tablespoon (8 g)
  • Dill, fresh1× tablespoon (5 g)
  • Mustard, smooth0.5× teaspoon (5 g)
  • Balsamic vinegar3 ml
  • Salt4× pinch (2 g)
  • Pepper, black1× pinch (1 g)
Add recipe ingredients to "Breakfast" (Today)

How to make Baked trout with lamb’s lettuce and tomato salad

  1. 1. Wash the trout, dry with a paper towel and season with salt and pepper, lemon juice and dill, then put it in an oven pre-heated to 180 C and bake for around 20 min.

  2. 2. Lay the washed lamb’s lettuce on a plate. Cut the washed tomatoes in half and arrange on top of the lamb’s lettuce.

  3. 3. Prepare the dressing by mixing the linseed oil with the mustard, and pour it over the whole salad. Place the sprouts on top, and drizzle with balsamic vinegar.

User rating
0.0
(0)

My rating

Fitatu does not verify the authenticity of reviews.

Author of the recipe

Fitatu