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4 Serves
79 Mins
Clean the trout thoroughly under cold running water and pat dry using paper towels.
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MexicanVitamin E
5 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
10 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
867 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
134 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Season the fish fillets evenly with salt, black pepper, and a blend of fresh herbs.
Preheat your oven to 200°C and prepare a baking sheet lined with parchment paper.
Place the seasoned trout on the baking sheet and bake for 12 to 15 minutes until the fish flakes easily with a fork.
Remove from the oven and serve immediately with fresh lemon wedges.
25
g149
g14
g
Scottish
Peruvian