Greek · Dinner
Baked Trout with Lemon
Whole trout fillet baked skin-side down with lemon, garlic, olive oil and oregano until opaque and flaking. Finished with kalamata olives and served over lemon-roasted potatoes and wilted spinach in the Greek coastal style.
$8
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
428Calories
34.2gProtein
21.9gFat
24.8gCarbs
3.1gSugar
4.9gFiber
719mgSodium
94mgChol
3.9gSat Fat
1350mgPotassium
110mgCalcium
3.4mgIron
5.2mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Preheat oven to 400°F. Toss potato chunks with 1 tsp olive oil, salt and pepper on a baking tray. Roast potatoes on middle rack for 12 minutes until golden and tender at edges.
2
Build
Push potatoes aside. Lay trout skin-side down on tray. Top with lemon slices, garlic, remaining olive oil, oregano, lemon zest and kalamata olives scattered over.
3
Bake
Bake at 400°F for 10 minutes until trout flakes easily and turns opaque throughout.
4
Plate
Wilt spinach on hot tray for 1 minute until bright green. Transfer trout, potatoes and spinach to plate, spoon pan juices over top, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet
- 11 lemon
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp fresh oregano (or 1/2 tsp dried oregano)
- 1212 kalamata olives
- 11 oz311g potato
- 2 cup60g baby spinach
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
