← All recipes

🍽️ Tender Trout with Stewed Vegetables

280 kcal · 30 min · 4 servings

Ingredients

• 2 large Trout (or 4 small, kitchen-ready)
• 0.5 Bunch flat-leaf Parsley
• 2 Carrots
• 1 bunch Suppengemüse
• Salt
• ground Pepper
• 2 Garlic cloves
• 2 Tomatoes
• 5 Olive oil
• 0.125 dry White wine
• 1 Lemon

Instructions

1. 1. Rinse the trout inside and out under running water.
2. 2. Pat the fish completely dry with kitchen paper.
3. 3. Wash the parsley.
4. 4. Cut off the stems of the parsley.
5. 5. Finely chop the parsley leaves.
6. 6. Season the trout with salt and pepper.
7. 7. Peel the garlic.
8. 8. Finely chop the garlic.
9. 9. Place the tomatoes in boiling water for a short time.
10. 10. Shock the tomatoes immediately in cold water.
11. 11. Remove the skin from the tomatoes.
12. 12. Remove the seeds from the tomatoes.
13. 13. Cut the tomatoes into small cubes.
14. 14. Cut the peeled carrots into small pieces.
15. 15. Cut the soup vegetables into small pieces.
16. 16. Heat the olive oil in a large pan.
17. 17. Sauté the garlic and vegetables briefly in the pan.
18. 18. Add the chopped parsley to the vegetables.
19. 19. Push the vegetables to the side of the pan.
20. 20. Place the trout in the center of the pan.
21. 21. Fry the trout for about 1 to 2 minutes on one side.
22. 22. Turn the trout.
23. 23. Fry the trout for about 1 to 2 minutes on the other side.
24. 24. Pour the wine into the pan.
25. 25. Squeeze the lemon.
26. 26. Add part of the lemon juice to the pan.
27. 27. Cover the pan.
28. 28. Stew the trout for about 10 minutes on low heat.
29. 29. Add the tomato cubes to the pan.
30. 30. Add the remaining lemon juice.
31. 31. Season the dish to taste.
32. 32. Top the trout with the vegetables.
33. 33. Sprinkle the remaining parsley over the trout.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 280
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 10 g