TRAINAI RECIPE · LUNCH
Trout with Potatoes and Green Beans
Give the potatoes a head start in the oven before adding the fish.
- Prep
- 15 min
- Cook
- 30 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
518 kcal40 g protein48.1 g carbohydrate19 g fat9 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 160 g rainbow trout fillet, raw
- 200 g potato, raw
- 160 g green beans
- 8 g olive oil
- 20 g lemon juice
- 8 g fresh parsley or cilantro
Ingredient notes
Includes animal protein.
Contains: fish. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Cut potatoes into 1 cm cubes and toss with half the oil. Spread on a lined tray and roast for 15 minutes.
- Add green beans and the fish, using the remaining oil. Roast another 12–15 minutes until potatoes are tender and the fish reaches 63°C / 145°F at the thickest point.
- Add lemon juice and herbs, and serve.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
