Baked Trout Recipe | Balanced

Baked Trout Recipe

Ingredients

  • 1 tsp coconut oil
  • 70g trout
  • 1 lemon
  • 200g new potatoes, sliced
  • 1 chicken stock cube or 1 tsp of chicken stock paste
  • ½ tsp English mustard
  • 1 tbsp fat free greek yoghurt
  • juice from ½ lemon
  • 4 fresh thyme sprigs
  • 10g flaked almonds
  • 90g frozen peas
  • 90g frozen broad beans
  • 65g gem lettuce, sliced
  • handful fresh mint, chopped

Directions

  • Heat up the coconut oil in a baking tray in a pre heated oven at 220’C. Once the oil has melted, take out the tray and place in your trout and season with salt and pepper. Cut the lemon into quarters and scatter around the fish and then place the tray on the top shelf in the oven.
  • Put the new potatoes in a pan with boiling water and the stock cube. Cook for 10 minutes. Mix the English mustard, the yoghurt and lemon juice together in a small pot and set to the side.
  • Take the trout out of the oven after 10 minutes and lay on the thyme sprigs and sprinkle over the almonds and place back into the oven until the almonds are golden (around 5 minutes).
  • Put the peas and broad beans into the pan with potatoes and cook for a few minutes. Then drain and mix in the lettuce and mint. Serve the trout with the potatoes and veg mix with the sauce on the side.

  • Kcal: 548
  • Protein: 38g
  • Fats: 17.6g
  • Carbs: 49g
  • Fibre: 17.1g

Specialist Areas

Weight Loss

Weight Loss

Digestive Health

Digestive Health

Injury Recovery

Injury Recovery

Irritable Bowel Syndrome

Irritable Bowel Syndrome

Type 2 Diabetes

Type 2 Diabetes

Biosignature Modulation

Biosignature Modulation