middle-eastern

Iraqi Masgouf Style Roast Trout with Tangy Tamarind Glaze

Name: Iraqi Masgouf Style Roast Trout with Tangy Tamarind Glaze
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 267 g trout fillet; 16 g olive oil; 20 g tamarind paste; 28 g water; 20 g lemon juice; 7 g garlic (minced); 100 g onion (thinly sliced); 61 g flatbread; 2 g salt; 1 g black pepper

This roasted dish pairs trout fillet with tamarind paste, lemon juice and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

61 g Protein

48 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

267g trout fillet 267 kcal
16g olive oil 141 kcal
20g tamarind paste 18 kcal
28g water 0 kcal
20g lemon juice 6 kcal
7g garlic (minced) 10 kcal
100g onion (thinly sliced) 40 kcal
61g flatbread 168 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

olive oil
Heat oven to 450F (232C). Line a sheet pan and lightly oil it.
tamarind pastewaterlemon juicegarlic (minced)saltblack pepper
Stir tamarind paste with water, lemon juice, garlic, salt, and black pepper until smooth.
trout filletolive oiltamarind paste
Brush the trout with olive oil and half the tamarind mixture; roast 10 to 12 minutes until flaky.
tamarind pasteonion (thinly sliced)
Meanwhile, toss sliced onion with remaining tamarind mixture; quickly saute in a skillet 3 to 4 minutes until softened and glossy.
trout fillettamarind pasteonion (thinly sliced)flatbread
Serve roasted trout topped with tamarind onions and warm flatbread on the side.