Trout With Preserved Lemon Vinaigrette Recipe

Recipe By Slurrp

Trout with preserved lemon vinaigrette is a light and refreshing dish that combines the delicate flavors of trout with the tangy and citrusy notes of preserved lemon. The vinaigrette adds a zesty kick to the fish, while the preserved lemon adds a unique and complex flavor. This dish is perfect for a light lunch or dinner, and can be served with a side of roasted vegetables or a fresh salad.

4.8
24 Rating -
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30minstotal
30m.total
Trout With Preserved Lemon Vinaigrette
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ingredients serve

Ingredients for Trout With Preserved Lemon Vinaigrette Recipe

  • 0.67 Trout Fillets
  • As required Salt And Pepper, To Taste
  • 0.17 tablespoon Olive Oil
  • 0.33 tablespoon Preserved Lemon Juice
  • 0.33 tablespoon Olive Oil
  • 0.17 teaspoon Dijon Mustard
  • 0.17 teaspoon Honey
  • as needed Fresh Herbs, For Garnish

Directions: Trout With Preserved Lemon Vinaigrette Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Season the trout fillets with salt and pepper.
  • STEP 3.Heat a tablespoon of olive oil in a skillet over medium-high heat.
  • STEP 4.Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
  • STEP 5.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
  • STEP 6.In a small bowl, whisk together the preserved lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
  • STEP 7.Place the cooked trout fillets on a serving platter and drizzle the vinaigrette over the top.
  • STEP 8.Garnish with fresh herbs, such as parsley or dill, and serve immediately.

Cooking Tips

  • Make sure to pat the trout fillets dry before seasoning them to ensure a crispy skin.
  • If you don't have preserved lemons, you can substitute with fresh lemon juice and zest.
  • Feel free to adjust the amount of honey in the vinaigrette to suit your taste preferences.

Storage and Serving

  • This dish is best served immediately after cooking to enjoy the crispy skin of the trout.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the trout in a skillet over low heat until heated through.
Nutrition
value
239
calories per serving
23 g Fat6 g Protein2 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    6g
  • Carbs
    2g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    2g
  • Protein
    6g
  • Fiber
    < 1g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    86mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    8mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    68mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp