Recipe makes 2 servings
Ingredients:
2 whole trout (approx. 8.8oz/250g each), cleaned and gutted
2 tsp olive oil, plus extra for brushing
2 cloves garlic, finely chopped
2 Tbsp fresh parsley, chopped
Salt, to taste
1 small head broccoli (approximately 8.8oz/ 250g), cut into florets
1 cup cucumber, sliced
½ cup cottage cheese
1 cup red cabbage, finely shredded
½ small red onion, thinly sliced
Juice of ½ lemon
2 Tbsp olive oil, for dressing
4 large lettuce leaves, for serving
Instructions:
Preheat oven to 400°F (200°C). Brush the whole trout with olive oil, then stuff with chopped garlic and parsley. Season generously with salt. Place the fish on a baking tray lined with parchment paper.
Roast the trout in the preheated oven for 20-25 minutes, or until the flesh flakes easily with a fork.
While the trout is baking, steam or boil broccoli florets until tender but still bright green, about 5-7 minutes. Drain and set aside.
In a bowl, combine cucumber, cottage cheese, red cabbage, and red onion. Drizzle with lemon juice and olive oil, then gently toss to coat.
Lay the lettuce leaves on a serving platter. Place the baked trout on top and serve with the prepared broccoli and cucumber salad.
Optionally, garnish everything with lemon slices and enjoy.
Nutritional breakdown per serving (2 servings)
597 Calories
68.5g Protein
26.5g Fat
7g Fiber
21.5g Total Carbs
14.5g NET Carbs
