Sage stuffed trout
"Recipe source: The Mediterranean Table."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (186.8 g)
- Calories 161.6
- Total Fat - 10.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 908.5 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 5.8 g
- Sugars - 6 g
- Protein - 3.2 g
- Calcium - 78.6 mg
- Iron - 1.4 mg
- Vitamin C - 117.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 475 degrees F.
Step 2
In a large baking dish add the vegetables (bell peppers - garlic) and toss with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast in preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F.
Step 3
Meanwhile prepare the fish by brushing the fish inside and out with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff each fish with sage leaves (1 1/2 cups sage leaves in each fish).
Step 4
Remove vegetables from oven and place fish on top of the vegetables. Put back in oven and bake at 375 degrees F for 15 minutes or until fish is cooked through. Remove from oven and squeeze the lemon juice over the fish and let rest for 5 minutes.
Step 5
To serve: half the fish and spoon roasted vegetables onto 4 serving plates and serve half a fish alongside each, topped wing some of the sage leaves.
Tips
No special items needed.
1 Reviews
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