british

Baked Trout with Parsley Butter and Warm New Potato Salad

Name: Baked Trout with Parsley Butter and Warm New Potato Salad
Yield: 1 serving
Cuisine: british
Ingredients: 200 g trout fillet; 260 g new potatoes; 18 g butter; 12 g olive oil; 15 g capers, drained; 35 g spring onion, thinly sliced; 0.5 g lemon; 10 g flat-leaf parsley, chopped; 2 g salt; 1 g black pepper

This baked dish pairs trout fillet with new potatoes, butter and flat-leaf parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

49 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g trout fillet 200 kcal
260g new potatoes 200 kcal
18g butter 129 kcal
12g olive oil 106 kcal
15g capers, drained 3 kcal
35g spring onion, thinly sliced 14 kcal
1g lemon 0 kcal
10g flat-leaf parsley, chopped 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

new potatoes
Heat the oven to 200 C. Halve any large new potatoes. Boil in salted water until just tender, 12-15 minutes; drain.
trout filletbuttersaltblack pepper
Put the trout on a lined tray. Season with salt and black pepper, top with half the butter, and bake 10-12 minutes until flaky.
butterolive oillemonflat-leaf parsley
Finely chop the parsley and zest the lemon. In a bowl, whisk the lemon juice with olive oil and the remaining butter (melt it briefly if needed). Stir in parsley and zest.
new potatoescapersspring onionlemonflat-leaf parsley
Thinly slice the spring onion. Toss the warm potatoes with spring onion, capers, and the lemon-parsley dressing.
trout filletnew potatoes
Serve the baked trout with the warm potato salad, spooning any tray juices over the fish.