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🍽️ Trout Fillets with Lemon-Herb Topping

463 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp olive oil
• 4 trout fillets (approx. 180 g each)
• salt
• pepper
• 120 ml dry white wine
• 2 unwaxed lemons
• 80 g sugar
• 50 g pine nuts
• 1 handful parsley
• 1 handful chervil
• 150 g crème fraîche

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Lightly grease four ovenproof small pans with oil.
3. 3. Rinse the trout fillets under cold water.
4. 4. Pat the fillets dry with a kitchen towel.
5. 5. Cut each fillet into three equal pieces.
6. 6. Season the fish pieces with salt and pepper.
7. 7. Place the fish pieces side by side in the prepared pans.
8. 8. Drizzle the fish with the remaining oil.
9. 9. Pour the wine over the fish in the pans.
10. 10. Place the pans in the oven for 10 to 15 minutes.
11. 11. Wash the lemons under running water.
12. 12. Cut off the ends of the lemons.
13. 13. Cut the flesh of the lemons into small pieces.
14. 14. Pour 200 milliliters of water and the sugar into a pot.
15. 15. Bring the sugar-water mixture to a boil.
16. 16. Add the lemon pieces to the boiling liquid.
17. 17. Let the lemons simmer gently for 2 to 3 minutes.
18. 18. Remove the lemon pieces from the syrup with a slotted spoon.
19. 19. Place the lemon pieces in a bowl.
20. 20. Roughly chop the pine nuts.
21. 21. Rinse the herbs under cold water.
22. 22. Shake the herbs dry.
23. 23. Pluck the leaves from the stems.
24. 24. Roughly chop the herb leaves.
25. 25. Mix the chopped herbs and pine nuts with the lemons.
26. 26. Remove the pans with the fish from the oven.
27. 27. Spread the crème fraîche evenly over the fish pieces.
28. 28. Season the crème fraîche with salt and pepper.
29. 29. Place the lemon-herb mixture on top of the fish.
30. 30. Place the pans back in the oven briefly until the dish is hot.
31. 31. Remove the pans and serve the dish immediately.

Nutrition per serving

• kcal: 463
• Protein: 24 g · Fett/Fat: 27 g · Carbs: 25 g