Pan Fried River Trout with a citrus salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbsp Olive oil2 springs fresh thyme4 river tout fillets150g water cress55g flaked toasted almons2 oranges, peeled and cut into segmentsJuice of one lemon
Serves 4
1)Heat a non stick frying pan and add half the olive oil
2)Add thyme and fillets skin side down and pan fry for 2-4mins then turn over and cook for another minute
3)In a large bowl, combine watercress, almonds and orange segments
4)Mix lemon juice and remaining olive oil and season to taste
5)Remove skin from trout and flake skin
6)Combine trout, salad and dressing and serve
Number of Servings: 4
Recipe submitted by SparkPeople user BIMBOLOVE.
1)Heat a non stick frying pan and add half the olive oil
2)Add thyme and fillets skin side down and pan fry for 2-4mins then turn over and cook for another minute
3)In a large bowl, combine watercress, almonds and orange segments
4)Mix lemon juice and remaining olive oil and season to taste
5)Remove skin from trout and flake skin
6)Combine trout, salad and dressing and serve
Number of Servings: 4
Recipe submitted by SparkPeople user BIMBOLOVE.
Nutritional Info Amount Per Serving
- Calories: 463.6
- Total Fat: 28.9 g
- Cholesterol: 98.7 mg
- Sodium: 95.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.1 g
- Protein: 37.5 g
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