Baked Trout, With Cucumber
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
- 4trout
- 4tablespoons butter
- 4tablespoons fresh chopped dill
- 2pounds cucumbers
- Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
260 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 31 grams protein; 540 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Peel the cucumbers and cut into thin strips about three inches long. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
- Step 3
Butter an ovenproof dish. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout. Arrange the cucumber over the top and around the trout. Bake for 10 to 15 minutes or until trout is cooked.
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Cooking Notes
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Serge
Good enough for guests
simone
It's fine but does not have much flavour.
MaryBretired
Don't see how cucumber is ever going to sauté to a dark green but it got plenty of buttery goodness from the sauté. I drizzled some of the browned butter into and over the trout and used a thin slice or two of preserved lemon inside the trout. The result was exceptional.
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