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Rainbow Trout Provencale

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Submitted by abbie9292

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
2 2
EACH EACH GARLIC CLOVES
finely chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
julienne
½ 0.5
MEDIUM MEDIUM ONIONS
cut into strips
1 5
TEASPOON ML FENNEL SEEDS
6 9E+1
TABLESPOONS ML VERMOUTH
dry, or white wine *
2 3E+1
TABLESPOONS ML TOMATO PASTE
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
4 4
EACH EACH TROUT FILLETS *

Directions

Combine butter and next four ingredients in microwavable dish.

Cover and microwave on full power for 2 minutes.

Stir in vermouth, tomato paste and parsley.

Season with salt and pepper. Place trout fillets flesh-side down on vegetable mixture; cover and cook for 2 minutes.

Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a fork.

Place trout on serving plate and top with vegetable mixture.

Garnish with additional parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 83 64% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 52mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 153%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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