Directions:
- Pre-heat the oven to gas mark 7/425F/220°C.
- To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
- Season with salt and freshly milled black pepper and give it a good mix.
- Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
- Place the fish in a buttered baking dish.
- Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
- To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.67 Kcal (777 kJ) | ||
| Calories from fat | 102.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 61.09mg | 20% | |
| Sodium | 104.51mg | 4% | |
| Potassium | 366.71mg | 8% | |
| Total Carbs | 4.31g | 1% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 17.25g | 35% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.71 Kcal (581 kJ) | ||
| Calories from fat | 76.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 17% | |
|---|---|---|---|
| Cholesterol | 45.64mg | 20% | |
| Sodium | 78.08mg | 4% | |
| Potassium | 273.97mg | 8% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.17g | 6% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 12.89g | 35% | |
| Vitamin C | 10.8mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 11% | |
| Calcium | 38.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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