Whole trout with potatoes and olives
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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 3
Ingredients
3 whole rainbow trout of .75 lb each, with head and tail2 tbsp olive oil4 Yukkon Gold potatoesone small can sliced black olivesThymeSaltPepperParchment paperBaking tray
Directions
Boil a pot of salted water. Cut the potatoes in 8ths, and boil for 10 minutes. Preheat oven to 400 degrees. Place sheet of parchment in tray. Place boiled potatoes on tray. Mix with one tbsp of olive oil. Sprinkle with salt, pepper, and thyme. Place fish on top of potatoes. Sprinkle with olives and salt and pepper and thyme on top of and inside of fish. Bake for 25 minutes. Makes 6 servings, of one fish and several potatoes.

Number of Servings: 3

Recipe submitted by SparkPeople user GYNOSAUR.
Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 786.4
  • Total Fat: 29.8 g
  • Cholesterol: 260.7 mg
  • Sodium: 378.2 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 90.6 g

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