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🍽️ Trout with Vegetable Filling

341 kcal · 30 min · 4 servings

Ingredients

• 4 fresh trout (kitchen-ready)
• 400 g tomatoes
• 1 bunch spring onions
• 2 stalks parsley
• 2 stalks chervil
• 2 stalks dill
• 2 stalks basil
• 2 stalks tarragon
• 2 garlic cloves (finely chopped)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 125 ml dry white wine

Instructions

1. 1. Pour boiling water over the tomatoes, peel off the skin, remove the seeds, and dice the flesh into small cubes.
2. 2. Wash the spring onions, trim the ends, and slice them into thin rings.
3. 3. Finely chop the garlic cloves.
4. 4. Wash the herbs, pat them dry, chop them, and mix them with the chopped garlic.
5. 5. Drizzle lemon juice over the trout, season with salt and pepper, and stuff them with some of the herb mixture.
6. 6. Mix the oil with the tomatoes, spring onions, and remaining herb mixture, spread this in a baking dish, place the fish on top, pour in the wine, and bake covered in the preheated oven at 200 degrees Celsius top and bottom heat for about 25 to 30 minutes.
7. 7. Plate the fish with the vegetables and serve with bread or boiled potatoes.

Nutrition per serving

• kcal: 341
• Protein: 41 g · Fett/Fat: 13 g · Carbs: 8 g