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Baked Rainbow Trout

Preparation:  15 min. Cooking: 45 min. Total: 60 min.
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  • 1 rainbow trout, about 3 lb each
  • 1-1/2 can tomatoes
  • 1/4 cup onion, diced
  • 1/2 cup celery, diced
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1/2 tsp Worcestershire sauce

Preheat oven to 350°F. Rub trout with salt to taste. Place in a baking pan. Cover with tomatoes and vegetables and bake 45 minutes until fish flakes easily. Transfer fish to a platter and keep warm while preparing sauce. Strain tomato mixture, pressing on solids with the back of a wooden spoon. Discard solids. Combine remaining ingredients in a saucepan over medium high heat. Stir in tomato liquid until hot. Do not boil. Serve sauce over fish.

Calories
94 Cal
Fat
5.9 g
Carbs
3.8 g
Protein
6.7 g
Fiber
0.8 g
Sugar
1.9 g
Cholesterol
65 mg
Sodium
40 mg


Nutrients

Fiber     0.8 g
Fat     5.9 g
Sugar     1.9 g
Carbs     3.8 g
Protein     6.7 g
Calories     94 Cal

Fats

Fat, Poly     0.73 g
Fat, Mono     1.8 g
Fat, Sat     3 g
Fat, Trans     0 g
Fat, Percent     57 %

Vitamins

Vitamin, K     6.5 mcg     5.4 %
Vitamin, A     320 IU     11 %
Vitamin, B12     1.6 mcg     66 %
Niacin     1.8 mg     11 %
Riboflavin     0.084 mg     6.4 %
Vitamin, C     6.2 mg     6.9 %
Vitamin, D     8.2 IU     4.1 %
Vitamin, B6     0.17 mg     11 %
Vitamin, E     0.55 mg     3.7 %
Panto, Acid     0.45 mg     9.1 %
Choline     26 mg     4.7 %
Thiamin     0.074 mg     6.2 %

Minerals

Calcium     53 mg     5.3 %
Phosphorus     97 mg     14 %
Magnesium     16 mg     3.8 %
Copper     0.061 mg     6.7 %
Fluoride     2.7 mcg     68 %
Zinc     0.31 mg     2.8 %
Sodium     40 mg     2.6 %
Selenium     5 mcg     9.1 %
Manganese     0.07 mg     0.98 %
Potassium     260 mg     5.5 %
Iron     0.73 mg     9.1 %
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