Photo: Markus Spiske
Rosemary Trout with Cherry-Tomato Sauce
7 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
242
Calories
3g
Protein
14g
Fat
29g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint cherry tomatoes (preferably assorted colors), halved
- 1 large shallot, chopped
- 1 tablespoon balsamic vinegar
- 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
- 4 tablespoons olive oil, divided
- Coarse kosher salt
- 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes