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.

Healthy Seafood Summer Low Carb Trout Salsa Verde

Estimated Nutrition

Calories

282

kcal / serving

1128 kcal total

Carbs

6.5g

per serving

26 g total

Fat

14.5g

per serving

58 g total

Protein

31g

per serving

124 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

rinsed and drained

Fruits

piece

Lemon

sliced

piece

Lemon

zest only

GrainsCereals

tbsp

Breadcrumbs

dried

NutsSeeds

0.5

bunch

Tarragon

tbsp

Flat leaf Parsley

chopped

clove

Garlic

roughly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

extra virgin

Seafood

piece

Trout

whole, scaled and gutted

Vegetables

150

Watercress

leaves only

piece

Spring Onions

roughly chopped

Method

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.