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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 469.8
  • Total Fat: 19.0 g
  • Cholesterol: 98.7 mg
  • Sodium: 104.4 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 36.8 g

View full nutritional breakdown of Garlic Chilli Rainbow Trout with Garden Salad calories by ingredient
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Garlic Chilli Rainbow Trout with Garden Salad

Submitted by: SAMJS86

Introduction

Baked Australian Rainbow Trout with Roasted Chat Potatoes and Tomatoes served with a simple garden salad. Excellent for Good Friday celebrations. Baked Australian Rainbow Trout with Roasted Chat Potatoes and Tomatoes served with a simple garden salad. Excellent for Good Friday celebrations.
Number of Servings: 1

Ingredients

    1 fresh Rainbow Trout fillet (approx 250gm), boned
    1 tsp garlic (fresh or jar is fine)
    1 tsp mild or hot fresh finely diced red chilli
    1 tsp salt reduced butter, softened
    3 small baby (Chat) potatoes, peeled and quartered
    1/2 cup cherry tomatoes, halved
    1/2 tbs extra virgin olive oil

Directions

Preheat oven to 190 degrees Celsius.
1)Mix chilli, butter and garlic together to form a paste. Set aside.
2)Place a 25cm piece of aluminium foil on a baking tray, lay an slightly smaller sized piece of baking paper on top. Place fillet of fish in the middle. Spread butter mixture over the fillet and wrap the baking paper to form a seal. Fold foil over the parcel loosely to allow any air to escape as it cooks but ensure there aren't any gaps. Set aside in the fridge.
3) In a bowl toss potatoes in half the oil. In another bowl do the same with the tomatoes using the remaining oil. Spread evenly over a baking tray. Bake for 30-40 minutes turning once or twice during cooking.
4) On the same tray place fish parcel and return to the oven. Bake for 10-12 minutes. Remove from oven and open parcels carefully.
5) Remove fish from foil and serve on top of roasted potatoes and tomatoes with a simple side garden salad of your choice (such as baby spinach leaves, carrot, cucumber, mango and beetroot)

Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user SAMJS86.






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