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🍽️ Baked Trout with Fresh Salad

537 kcal · 30 min · 4 servings

Ingredients

• 150 g corn (can; drained weight)
• 100 g ripe tomatoes (2 ripe tomatoes)
• 200 g ripe avocado (1 ripe avocado)
• 2 spring onions
• 6 sprigs cilantro
• 1 small red chili pepper
• 1 small lime
• salt
• pepper
• 2 tbsp olive oil
• 700 g trout (ready for cooking, 2 trout)

Instructions

1. 1. Place the corn in a sieve and let it drain well.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the seeds from the tomato pieces.
5. 5. Roughly chop the deseeded tomatoes.
6. 6. Add the drained corn and chopped tomatoes to a large bowl.
7. 7. Cut the avocado in half lengthwise.
8. 8. Remove the pit from the avocado half.
9. 9. Carefully scoop the flesh out of the skin.
10. 10. Cut the avocado flesh into cubes of about two centimeters.
11. 11. Add the avocado cubes to the bowl with the salad.
12. 12. Wash the spring onions.
13. 13. Remove the dry or dirty ends of the spring onions.
14. 14. Slice the white parts of the spring onions into thin rings.
15. 15. Wash the coriander.
16. 16. Dry the coriander, for example in a salad spinner.
17. 17. Take two coriander stalks aside and set them aside.
18. 18. Finely chop the remaining coriander.
19. 19. Wash the chili pepper.
20. 20. Cut the chili in half lengthwise.
21. 21. Remove the seeds from the chili.
22. 22. Finely chop the deseeded chili.
23. 23. Add the spring onion rings, chopped coriander, and chili to the bowl.
24. 24. Squeeze the lime to extract the juice.
25. 25. Take half of the lime juice.
26. 26. Add salt, pepper, and olive oil to a small bowl.
27. 27. Add half of the lime juice to the bowl with the spices.
28. 28. Whisk the lime-oil mixture well.
29. 29. Pour the dressing mixture over the salad ingredients in the large bowl.
30. 30. Toss the ingredients gently to mix them.
31. 31. Set the bowl with the salad aside.
32. 32. Wash the trout thoroughly.
33. 33. Pat the trout dry with a kitchen towel.
34. 34. Take the remaining lime juice.
35. 35. Season the trout with the remaining lime juice, salt, and pepper.
36. 36. Grease a baking tray with some oil or fat.
37. 37. Place the seasoned trout on the baking tray.
38. 38. Take the two coriander stalks set aside earlier.
39. 39. Place one coriander stalk into the belly cavity of each fish.
40. 40. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
41. 41. Place the baking tray with the fish on the middle rack in the oven.
42. 42. Bake the trout for 20 minutes.
43. 43. Carefully remove the trout from the baking tray.
44. 44. Serve the trout together with the prepared salad.

Nutrition per serving

• kcal: 537
• Protein: 46 g · Fett/Fat: 31 g · Carbs: 15 g