Remove the heads from the trout and slip a bayleaf inside each fish. Melt the butter in a large, thick-bottomed frying pan, put in the trout and pour the lemon juice over. Season lightly. Cover the pan and cook the trout over a very low heat for 20 minutes, turning once. Serve, garnished with lemon slices, and accompanied by boiled potatoes and peas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 205 (100%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 202.2mg||7 %|
|Potassium 10mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!