4 Serves
25 Mins
14 g
8 g
16 g
Rinse the trout fillets under cold water and pat them thoroughly dry with paper towels to ensure a crisp sear.
Ingredients, vitamins, and health benefits
White Fish Fillets
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KenyanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
124 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
98 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Season the fillets generously with salt and black pepper.
Heat the olive oil in a large saute pan over medium heat. Working in batches, place the trout skin-side down and sear for 2 to 3 minutes until the skin is crispy.
Flip the fish carefully using a spatula and cook the flesh side for an additional 2 to 3 minutes until just opaque and cooked through.
Add the butter to the pan and allow it to melt and bubble. Toss in the tomatoes and cook for 2 minutes until slightly softened.
Stir in the fresh tarragon, remove from heat, and serve immediately.
Fiddlehead ferns
Salt And Pepper
Black Pepper
Olive Oil
Butter
Tomato
Tarragon
Vitamin A
158 µg / 900 µgVitamin C
27 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
124 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g