Baked with shallot and herb salsa for a zesty, fresh flavour, this whole baked trout is quick and easy. This recipe is gluten-free, paleo, keto & Whole30. Serve with stir-fried veggies, salad and rice or quinoa.
Ingredients
- 2 whole trout fish, about 0.5 kg / 1 lb. each
For the salsa
- 1 medium red onion peeled and roughly diced
- A handful of fresh basil leaves
- A handful of fresh parsley
- A few mint leaves
- 1 garlic clove peeled
- Zest of 1 lemon
- Juice of 1/2 lemon slice the rest to put on top of the fish
- 1/2 cup olive oil
- 2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 200° C (390° F).
- Combine the salsa ingredients in a food processor or a blender and process into a salsa-like consistency.
- Place the fish fillets in a large roasting tray. Cover the fish with the herb marinade on both sides and a little inside the fish cavity. Add a few lemon slices on top of the fish.
- Bake in the oven for 20-25 minutes, on the middle shelf. Remove and transfer to a platter or serve right in the roasting tray.
Nutrition
Calories: 588kcal | Carbohydrates: 3g | Protein: 48g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 132mg | Sodium: 1283mg | Potassium: 873mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 4mg
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