Photo: Ernest Porzi
Stuffed Idaho Trout with a Roasted Lemon Caper Sauce
9 ingredients
15 min + 30 min
2 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
243
Calories
1g
Protein
25g
Fat
6g
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 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 2 each 8-ounce whole trout fillets
- 7 ounces Extra-virgin olive oil
- 2 whole lemons
- 6 each Parma prosciutto, sliced
- 8 whole sage leaves
- 1 pinch sea salt
- 1 pinch black pepper
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons capers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes