dish
Rainbow Trout in a Potato Crust

4
Serves
309
Calories
16
Nutrients
14
Vitamins

Ingredients

2 tablespoons vegetable oil , plus a little extra
8 small new red potatoes
2 tablespoons finely chopped, fresh parsley

Cooking Instructions

1. Remove the skin from the fillets. Lay the fillets on individual squares of waxed paper and sprinkle with salt and white pepper.

2. Slice the unpeeled potatoes about 1/16" thick and lay them in an overlapping "fish scale" pattern on the surface of the fillets.

3. Coat a 10" skillet or sauté pan with oil and heat over medium-high heat. Gently lift each fillet by sliding one hand underneath the waxed paper and carefully flipping the fillet over into the pan (potato side down), being careful not to splash the hot oil. Add more oil to the pan so that the potato "scales" are immersed. Cook for 3 minutes, or until the edges of the potatoes begin to turn golden brown. Using a perforated spatula, gently turn the fillets over and cook 1 minute more.

To Serve: Remove the fillets from the pan and place on warm serving plates. Sprinkle with the parsley and garnish with the lemon wedges. Serve immediately.

Serving Size: 1 fillet

Nutrition Information

Number of Servings: 4
Calories
309
Protein
20 g
Total Carbohydrate
34 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
11 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
47 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
26 %
Percent Calories from Carbohydrate
42 %
Percent Calories from Fat
32 %
Vitamin A
67 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
9 mg
Vitamin B6
1 mg
Vitamin B12
3 mcg
Biotin
0 mcg
Vitamin C
57 mg
Vitamin D
0 IU
Folate
32 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
82 mg
Iron
2 mg
Phosphorus
305 mg
Potassium
1321 mg
Sodium
156 mg
Zinc
1 mg