toodle.

Baked Whole Trout with a Watercress Salsa Verde

Whole trout stuffed with tarragon and lemon, oven-baked and served with a vibrant, fresh watercress and herb salsa verde.

HealthySeafoodSummerLow CarbTroutSalsa Verde

Estimated Nutrition

Per Serving Total
Calories 282 kcals 1128 kcals
Carbohydrates 6.5 grams 26 grams
Fat 14.5 grams 58 grams
Protein 31 grams 124 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
rinsed and drained
Fruits
1
piece
Lemon
sliced
1
piece
Lemon
zest only
GrainsCereals
2
tbsp
Breadcrumbs
dried
NutsSeeds
0.5
bunch
Tarragon
3
tbsp
Flat leaf Parsley
chopped
1
clove
Garlic
roughly chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Olive Oil
extra virgin
Seafood
1
piece
Trout
whole, scaled and gutted
Vegetables
150
g
Watercress
leaves only
2
piece
Spring Onions
roughly chopped

Steps

  • Preheat the oven to 200°C.
  • Stuff the fish cavity with tarragon and lemon slices then bake for 20 to 30 minutes until cooked.
  • Boil the watercress leaves in salted water for one minute then refresh in ice-cold water.
  • Process the watercress and remaining salsa ingredients in a food processor to a purée.
  • Peel back the fish skin and pour the salsa verde over the trout to serve.