Rainbow Trout With Bok Choy
"I found this recipe in a meal plan that came with my kettle bell gym membership. It is quite tasty and quick and easy to put together."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (546.4 g)
- Calories 354.7
- Total Fat - 13.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 100.3 mg
- Sodium - 1242 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 4.5 g
- Sugars - 11.9 g
- Protein - 41.6 g
- Calcium - 377.6 mg
- Iron - 5 mg
- Vitamin C - 94.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2
In a bowl, whisk together the honey, half the tamari, minced garlic and chili powder; stir well to mix.
Step 3
Lay the rainbow trout skin side down onto parchment paper and season with salt and pepper. Use a brush to spread the honey garlic mixture onto the fish.
Step 4
Add the bok choy to a large mixing bowl and drizzle with the remaining tamari and sesame oil. Toss well.
Step 5
Transfer bok choy to baking sheet and organize it around the rainbow trout.
Step 6
Place in the oven and bake for 12 to 15 minutes or until the fish flakes easily when poked with a fork.
Step 7
Remove from oven and enjoy.
Tips
No special items needed.
1 Reviews
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