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🍰 Grilled Trout with Salad

583 kcal · 30 min · 4 servings

Ingredients

• 2.5 bunch Parsley (50 g)
• 0.5 bunch Coriander (10 g)
• 0.5 bunch Oregano (10 g)
• 2 Garlic cloves
• 1 Shallot
• coarse salt
• 0.5 Lime
• 13 tbsp Olive oil
• Pepper
• 2 Organic Lemons
• 4 Organic Trout (approx. 250 g each; cleaned and ready for cooking)
• Salt
• 300 g colorful cherry tomatoes
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small onion
• 0.5 bunch Basil (10 g)

Instructions

1. 1. Wash the parsley, coriander, and oregano under running water.
2. 2. Shake the herbs dry.
3. 3. Finely chop the herbs.
4. 4. Peel the garlic and the shallot.
5. 5. Chop the garlic and shallot finely.
6. 6. Place the chopped herbs, garlic, and shallot into a bowl.
7. 7. Add some coarse salt.
8. 8. Mash the ingredients into a chunky paste using a mortar and pestle or a fork.
9. 9. Squeeze the juice of half a lime into the paste.
10. 10. Stir in 6 tablespoons of olive oil.
11. 11. Season the marinade with pepper.
12. 12. Rinse the lemons under hot water.
13. 13. Slice the lemons into thin rounds.
14. 14. Rinse the trout under cold water.
15. 15. Pat the fish dry with kitchen paper.
16. 16. Salt the trout inside and out.
17. 17. Pepper the trout inside and out.
18. 18. Stuff the fish cavities with the lemon slices.
19. 19. Brush the fish with 4 tablespoons of oil.
20. 20. Preheat the grill.
21. 21. Place the trout on the hot grill.
22. 22. Grill the fish for about 15 minutes.
23. 23. Wash the tomatoes and peppers for the salad.
24. 24. Remove the core from the tomatoes.
25. 25. Remove the core from the peppers.
26. 26. Cut the tomatoes into quarters.
27. 27. Cut the peppers into cubes.
28. 28. Peel the onion.
29. 29. Halve the onion.
30. 30. Cut the onion into thin strips.
31. 31. Wash the basil and the remaining parsley.
32. 32. Shake the basil and parsley dry.
33. 33. Chop the basil and parsley roughly.
34. 34. Take the remaining oil for the dressing.
35. 35. Whisk the oil with salt.
36. 36. Add the chopped herbs to the oil.
37. 37. Place the tomatoes, peppers, and onions in a bowl.
38. 38. Pour the dressing over the vegetables.
39. 39. Mix everything well.
40. 40. Remove the trout from the grill.
41. 41. Distribute the fish onto plates.
42. 42. Drizzle the chimichurri marinade over the fish.
43. 43. Serve the grilled fish with the salad.

Nutrition per serving

• kcal: 583
• Protein: 45 g · Fett/Fat: 39 g · Carbs: 12 g