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Herbed Trout In Foil Recipe
|Cleaned scaled river trout||2 Pound (4 Trouts, 1/2 Pound Each)|
|Lemon juice||2 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Basil||1⁄2 Bunch (50 gm)|
|Dill||1⁄2 Bunch (50 gm)|
|Sage||1⁄2 Bunch (50 gm)|
Serving size: Complete recipe
Calories 1803 Calories from Fat 817
% Daily Value*
Total Fat 92 g141.2%
Saturated Fat 29.4 g147.2%
Trans Fat 0 g
Cholesterol 590.7 mg
Sodium 2076.6 mg86.5%
Total Carbohydrates 52 g17.5%
Dietary Fiber 24.8 g99.4%
Sugars 1.7 g
Protein 199 g398.7%
Vitamin A 226.6% Vitamin C 224.5%
Calcium 147.2% Iron 186.5%
*Based on a 2000 Calorie diet
Sprinkle the insides with the seasoned salt.
Wash and shake the herbs dry.
Chop the dill, remove the leaves from the basil and sage.
Preheat the oven to 425°.
Lay dabs of butter on 4 large sheets of aluminum foil in which to wrap the trout.
Sprinkle 1/3 of the herbs on the foil sheets, another third inside the fish.
Lay 1 fish on each sheet of foil and sprinkle with the remaining herbs.
Peel and slice the shallots into thin rings and add to the fish.
Wash the lemon in warm water, dry it and cut into thin slices.
Decorate the fish with lemon slices, and wrap loosely in the foil.
Tightly close the edges of the foil.
Bake the fish 20 minutes.