Trout & Greens

Difficulty Level: 2/5
Preparation time: 30 minutes
Cooking time: 0 min.
Servings: 2


½ tsp Olive Oil (plus extra for greasing)
1 cup Swiss Chard, chopped
1 cup Kale, chopped
¼ Sweet Onion, thinly-sliced
1 5-oz Trout Fillet, skin on
¼ Lemon, zested
Pinch of Fine Salt
Pinch of Black Pepper
½ a bunch of parsley
Pinch of Black Pepper


Preheat oven to 395 degrees.

Defrost trout if frozen, rinse, cut fins, head and tail.

Dry with paper towels.

Slice lemons and halve each slice.

Finely chop parsley.

Rub the fish inside and out with ground black pepper.

Fill the trout abdomen with greens.

Make diagonal cuts on one side of the trout.

Insert a half cup of lemon into each of them.

Sprinkle fish with lemon juice and olive oil.

Grease a 9×13 inch baking dish using olive oil.

Lay out on a baking dish Swiss chard, kale, and onion.

Put the fish on top of vegetables.

Make sure the skin side is up.

Serve with lemon zest after seasoning.


Calories: 120
Protein: 17 Grams
Fat: 5 Grams
Carbs: 0 Grams


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