Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 276.0
- Total Fat: 13.6 g
- Cholesterol: 104.3 mg
- Sodium: 189.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.3 g
- Protein: 35.1 g
View full nutritional breakdown of Lemon-herb Baked Rainbow Trout calories by ingredient
Lemon-herb Baked Rainbow Trout
Submitted by: LILYBYTHEWATERSIntroduction
A lovely delicate baked fish with lemon and french herbs makes a great light dinner or livens up some fresh salad greens. A lovely delicate baked fish with lemon and french herbs makes a great light dinner or livens up some fresh salad greens.Number of Servings: 3
Ingredients
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1 large Rainbow Trout fillet (16 oz.)
1 lemon (sliced)
1 tbsp Tarragon
1 tsp Marjoram
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees with the rack in the center of the oven. Line a baking sheet with aluminum foil and spray briefly with nonstick spray. Place fish fillet in center of baking sheet.
Sprinkle fish with salt and pepper to taste. Arrange lemon slices on top of fish fillet. Sprinkle tarragon and Marjoram on top of fish fillet and lemon slices. Drizzle olive oil onto fish fillet.
Place in oven and bake for 14 minutes, or until fish flakes nicely with a fork and is opaque in the center. Remove from oven.
Divide fish into three even pieces and serve. Goes great along with wild rice and some fresh steamed vegetables or as part of a salad over fresh greens with a balsamic vinaigrette.
Number of Servings: 3
Recipe submitted by SparkPeople user LILYBYTHEWATERS.
Sprinkle fish with salt and pepper to taste. Arrange lemon slices on top of fish fillet. Sprinkle tarragon and Marjoram on top of fish fillet and lemon slices. Drizzle olive oil onto fish fillet.
Place in oven and bake for 14 minutes, or until fish flakes nicely with a fork and is opaque in the center. Remove from oven.
Divide fish into three even pieces and serve. Goes great along with wild rice and some fresh steamed vegetables or as part of a salad over fresh greens with a balsamic vinaigrette.
Number of Servings: 3
Recipe submitted by SparkPeople user LILYBYTHEWATERS.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpful -
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Very Good
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Incredible!
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Incredible!
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Very Good
Very nice with a garden salad on the side. I added more lemon juice once it was cooked (ENJOY lemons very much)
from frozen. I omitted the foil and used parchment paper instead & baked it 'papillote' style. Flavours were wonderfully
preserved this way...will do this again!
- 8/22/09
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Incredible!
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Incredible!
EXCELLENT! Made it for my husband and I. It was the best fish I'd ever eaten! The fillet did not last long. We both had seconds and enjoyed every bite. The best part about it? It was easy! Cook rice serve with the fish and steamed asperagus and its a healthy deliciouse meal! Will make again! - 2/27/09
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