Time to prepare: 12 mins to prep
Time to cook: 20 mins to cook
Time to cook: 20 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 2.3g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 17.7g
Monounsaturated:18.4g
Polyunsaturated: 5.5g
Trans: 1g
Fatty Acids
Total Omega 3: 2.3g
Total Omega 6: 1.6g
ALA: 0.2g
DHA: 1.2g
EPA: 0.5g
DPA: 1.2g
Nutritional Info
Fiber: 0.1g 1%
Net Carbs: 0
Sodium: 122mg 6%
Potassium: 856.3
Cholesterol: 192.6
Nutritional Values (g)
Calories: 604 Fat: 45g
Protein: 48g Carbs: 1g
Protein: 48g Carbs: 1g
Recipe Instructions
Ingredients
Vinegar (Distilled)
1 tsp / 5 grams
1 tsp / 5 grams
Tarragon (Spices, dried)
1 tbsp, leaves / 1.8 grams
1 tbsp, leaves / 1.8 grams
Parsley (Raw)
1 tsp / 1.3 grams
1 tsp / 1.3 grams
Butter (Unsalted)
1/4 cup / 56.8 grams
1/4 cup / 56.8 grams
Trout (Fish, mixed species, raw)
16 oz / 454 grams
16 oz / 454 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
1 tbsp / 14 grams
1 tbsp / 14 grams
Instructions
Step 1
PREPARATION: Chop tarragon and parsley. Clean bone and butterfly trout.
Step 2
Preheat oven to 425F. Spray rimmed baking sheet with nonstick spray. Mix next 4 ingredients in small bowl. Season butter with salt and pepper.
Step 3
Place trout, opened flat and skin side down, on prepared sheet. Sprinkle with salt and pepper. Spread half of butter over each. Bake until just opaque in center, about 8 minutes. Transfer to plates.