Fish Fillets With Herbs Zucchini And Whole Wheat Couscous Recipes

BAKED RAINBOW TROUT FILLET

Baked Rainbow Trout Fillet image

A healthy and simple recipe for Baked Rainbow Trout Fillet that can be prepared and cooked in under 30 minutes!

Provided by Fida | Sweet and Savoury Pursuits

Time 27m

Number Of Ingredients 9

Ingredients

1 bunch of pencil thin asparagus (washed and tough ends trimmed)
1 zucchini (sliced into 1/2 rounds)
15 cherry or grape tomatoes sliced half (or 1 large tomato chopped into large dice)
1 fresh rainbow trout fillet (approximately 300g.)
4 slices lemon
1 tsp. lemon zest
2 tsp. extra-virgin olive oil
A few sprigs of fresh herbs such as thyme and oregano (or dry if fresh isn' available)
Salt and freshly ground pepper

Steps:

Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
Start by washing and trimming the tough ends of the asparagus. Drizzle with about 1/2 tsp. of olive oil and sprinkle with a bit of salt and freshly ground pepper. Spread on the baking sheet and bake for 5 minutes.
Meanwhile wash and slice the tomatoes and zucchini, place in a bowl and toss with 1/2 tsp. of olive oil and a bit of salt and pepper.
Zest enough of a lemon to get about 1/2 tsp. of zest
Take the trout fillet and pat it dry with paper towels.
Drizzle with 1 tsp. of olive oil and sprinkle fish with salt, pepper, lemon zest and dry herbs (if using dry instead of fresh), gently rub the seasonings on the flesh of the fish.
Remove the baking sheet from the oven, stir the asparagus and push them to the sides, place the fish (skin side down) in the middle and the tomatoes and zucchini around the fish. Top the fish with the lemon slices.
Return the baking sheet to the oven and cook for another 10 minutes or until the fish flakes easily with a fork.
Serve.

Nutrition Facts : Calories 298 kcal, Carbohydrate 16 g, Protein 36 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 88 mg, Sodium 72 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

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