Broiled Trout with Roasted Asparagus and a Chopped Tomato and Cucumber Salad

Servings:
Broiled Trout with Roasted Asparagus and a Chopped Tomato and Cucumber Salad 5.00/5 (3 votes)

The beauty of this meal is its simplicity. Throw the trout and the asparagus in the oven and chop your salad. Quick and easy; and full of flavor. Enjoy!

Broiled Trout

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound trout or tilapia
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • kosher salt, to taste
  • pepper, to taste
  • 3 tablespoons shallot, sliced
  • 2 cloves garlic, sliced
  • 1 tablespoon butter, melted
  • 1/2 cup dry white wine
  • 1 lemon, wedged
  • fresh parsley, optional garnish

DIRECTIONS

  1. Preheat oven to broil.
  2. Rub or spray 1T oil on a rimmed baking sheet.
  3. Place fillets on the sheet and sprinkle with paprika, salt, and pepper.
  4. Sprinkle with sliced shallots and garlic.
  5. Carefully, drizzle melted butter and wine around the fillets.
  6. Transfer to the middle rack of the oven and cook for 10 minutes or until fish is opaque and flakes easily with a fork.
  7. Serve with lemon wedges.
  8. Garnish with parsley if desired.

Nutritional Information

Serving Size 169g: Calories 304 Fat 16 Sat Fat 4 Sodium 99 Carbs 3 Fiber 1 Sugars 1 Protein 31.

Roasted Asparagus

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • kosher salt
  • pepper

DIRECTIONS

  1. Preheat oven to 450.
  2. Line a baking sheet with foil.
  3. Place asparagus on the sheet, drizzle with oil, sprinkle with salt and pepper, and toss to coat.
  4. Roast for 10-15 minutes or until asparagus is fork tender.

Nutritional Information

Per Serving Calories 22 Fat .9 Carbs 3 Fiber 1.6 Protein 1.7

Chopped Cucumber and Tomato Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cup cucumber, chopped
  • 1 tomato, chopped
  • 2 tablespoons shallot, diced
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon red wine vinegar
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Combine all and refrigerate until serving.

Nutritional Information

Serving Size: 60g Calories 43 Fat 4 Sat Fat 1 Sodium 1 Carbs 3 Fiber 1 Sugars 1 Protein 1.

NOTES

KID NOTE: The fish and asparagus were well received. They did not not want the salad, so I served sliced cucumber.

VEGETARIAN TIP: Replace the fish with sliced zucchini or eggplant.

GLUTEN FREE MODIFICATIONS: Gluten free as written.

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