Baked trout with vinaigrette

Name: Baked trout with vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 120 g trout fillet; 1 tbsp oil; 50 g potatoes; 50 g beetroot; 30 g carrots; 20 g canned beans; 10 g onion; to taste salt; to taste ground black pepper

Dinner consisting of baked trout and vinaigrette salad.

Total: 40 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 364
Protein: 26 g
Fat: 20 g
Carbs: 22 g

Ingredients

for 1 serving

trout fillet120 g
oil1 tbsp
potatoes50 g
beetroot50 g
carrots30 g
canned beans20 g
onion10 g
saltto taste
ground black pepperto taste

Method

3 steps

Prepare the vinaigrette: boil the potatoes, beetroot, and carrots until tender. Cool, peel, and cut into small cubes. Add the canned beans and finely chopped onion. Dress with oil, salt, and pepper to taste. Mix well.
Season the trout fillet with salt and pepper. Bake in an oven preheated to 180°C for 15-20 minutes, or until cooked through.
Serve the baked trout and vinaigrette on a plate.