Roasted Trout with Garlic and Lemon

A great idea after a day of trout fishing on your favorite lake. Serve with a side of steamed broccoli and tabbouleh salad for a light and delicious dinner.

Nutrition Facts

Serving Size: 1/4 recipe

  • Calories 240
  • Carbohydrate 9 g
  • Protein 29 g
  • Fat 1.9 g
  • Saturated Fat 0.0 g
  • Sugars 2 g
  • Dietary Fiber 3 g
  • Cholesterol 75 mg
  • Sodium 370 mg

This Recipe Serves 4

Ingredients

1/2 cup fresh basil leaves
1/4 cup fresh rosemary
1/2 cup fresh Italian parsley
3 cloves garlic, sliced into rounds
1 whole trout, cleaned (gutted) with head and tail attached (about 1 1/2 to 2 lb)
2 preserved lemons, thinly sliced with seeds removed, or fresh lemons tossed with 1/2 tsp salt
Vegetable cooking spray
1/2 tsp black pepper

Instructions

  1. Preheat oven to 375° F.
  2. Remove basil, rosemary, and parsley from their stems. Mix with garlic rounds in a small bowl.
  3. Cut a pocket in the trout and tuck lemons, basil, parsley, and garlic inside. Lightly spray the outside of the fish with vegetable cooking spray. Sprinkle with pepper.
  4. Place on a parchment-lined baking sheet and roast until the skin is nicely browned, about 30 minute.

Cook's Tip: Preserved lemons can be purchased in your favorite gourmet store and will keep in the refrigerator for several months.

Exchanges/Choices: 1/2 Carbohydrate, 4 Lean Meat, 1 Fat

From The Diabetes Seafood Cookbook by Barbara Seelig-Brown

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