lebanese

Baked Spiced Trout with Tahini Lemon Herb Sauce and Potatoes

Name: Baked Spiced Trout with Tahini Lemon Herb Sauce and Potatoes
Yield: 1 serving
Cuisine: lebanese
Ingredients: 200 g trout fillet; 220 g potatoes, cut into chunks; 18 g olive oil; 22 g tahini; 20 g lemon juice; 6 g garlic, minced; 10 g fresh dill, chopped; 2 g ground cumin; 2 g salt; 1 g black pepper; 45 g water

This roasted dish pairs trout fillet with potatoes, cut into chunks, tahini and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

48 g Carbohydrates

35 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g trout fillet 200 kcal
220g potatoes, cut into chunks 169 kcal
18g olive oil 159 kcal
22g tahini 131 kcal
20g lemon juice 6 kcal
6g garlic, minced 9 kcal
10g fresh dill, chopped 4 kcal
2g ground cumin 8 kcal
2g salt 0 kcal
1g black pepper 3 kcal
45g water 0 kcal

Cooking instructions

Heat oven to 425 F (220 C). Line a tray with parchment.
potatoesolive oilsaltblack pepper
Toss potato chunks with half the olive oil, salt, and black pepper. Roast 18 minutes.
trout filletolive oilground cuminsalt
Rub trout with remaining olive oil, ground cumin, and a pinch of salt. Add trout to the tray and roast 10-12 minutes until flaky.
tahinilemon juicegarlicfresh dillwater
Whisk tahini with lemon juice and enough water to make a pourable sauce. Stir in minced garlic and chopped dill.
trout filletpotatoestahinilemon juice
Serve roasted trout and potatoes drizzled with tahini lemon herb sauce.