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Rainbow trout fillets with cucumber

Rainbow trout fillets with cucumber

Main course | Easy | 30 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 260
  • Lipides 10 g 15 %
    • Saturated fat  2 g
    • ++ Trans fat 0 g 14 %
  • Cholesterol 105 mg
  • Sodium  60 mg 3 %
  • Carbohydrate 5 g 2 %
    • Fibre  1 g 4 %
    • Sugars  2 g
  • Protein 37 g
    • Vitamin A 10 %
    • Vitamin C 25 %
    • Calcium 10 %
    • Iron 6 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 220°C (425°F).
  2. Bake fish in an ovenproof dish for about 10 minutes, or until it flakes easily with a fork.
  3. Remove fish from oven and allow to cool slightly.
  4. Arrange cucumber slices on fish, overlapping to imitate fish scales.
  5. Garnish fish with lemon wedges and dill sprigs. Season with salt and pepper to taste.
  6. Serve with jasmine rice and a tomato salad.

Suggestion for substitution: This recipe can also be made with salmon or steelhead.

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