Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 260
Fat 10 g 15 %
Saturated 2.8 g
+ Trans 0 g
14 %
Polyunsaturated 3 g
Omega-3 1.5 g
Omega-6 1.5 g
 
Monounsaturated 2.5 g
Cholesterol 105 mg 35 %
Sodium 60 mg 3 %
Carbohydrates 5 g 2 %
  Fibres 1 g 4 %
  Sugars 2 g
Protein 37 g
Vitamin A 10 %
Vitamin C 25 %
Calcium 10 %
Iron 6 %
* DV = daily value

Rainbow trout fillets with cucumber

Time required: Less than 30 minutes
Yield : 4 servings Prep Time: 5 minutes
Level : Easy Cook Time: 10 minutes

INGREDIENTS

  • 2 rainbow trout fillets, 350 g (3/4 lb.) each, cut in half
  • 1 English cucumber, unpeeled, washed and sliced very thinly
  • 1 lemon, in wedges
  • 4 dill sprigs
  • Salt and pepper, to taste

PREPARATION

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

Suggestions for substitutions

This recipe can also be made with salmon or steelhead.

This recipe was developed and tested by the Rachelle-Béry team of nutritionists.