LOW CALORIE

Trout with Stewed Vegetables

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

If you have a mix of dried Italian herbs on hand, which usually includes oregano, basil, and thyme, it would be nice to sprinkle them on the fish before wrapping it in foil. Also, about 5–10 minutes before the fish is done, I personally open the foil slightly to allow the surface to become more golden. For stewing, you can use any vegetables.

Ingredients

Trout - 8.8 oz
Meyer Lemon Juice - 3 tablespoons
Fresh basil leaves - to taste
Orange Bell Peppers - 1 piece
Broccoli - 4.2 oz
Kale - 4.2 oz
Courgette - 1 piece
Carrot - 1 piece
Red Long Chili Peppers - to taste
Sweet Chili Sauce - to taste
Salt - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Chop the bell pepper, broccoli, Tuscan kale, carrot, and zucchini. Place all the vegetables in a skillet, add a little water, and season with salt and pepper. Stew on low heat for 25 minutes or until tender (you can add a little oil to prevent the vegetables from burning). Stir occasionally.

Step 3

While the vegetables are stewing, rinse the fish well and place it on a piece of foil greased with olive oil or regular oil. Squeeze the lemon juice and brush it over the fish (if you have store-bought lemon juice, you can use that as well). Then season with salt and pepper, and top with basil leaves. Wrap tightly in foil and place in the oven for 20 minutes.