Baked trout with pineapple-pepper salsa
Prep 25 min
Total 35 min
Serves 4
Updated Feb 6, 2020
Chatelaine
Ingredients
450 g
skin-on trout fillets
3 tbsp
canola oil, divided
1 tsp
salt, divided
3/4 cup
1
jalapeño, seeded and finely chopped
4 tbsp
lime juice, divided
2
bell peppers, preferably red and orange, cut into 1/2-inch pieces
1
1/2
Instructions
- POSITION rack in centre of oven, then preheat to 400F. Line a rimmed baking sheet with parchment.
- ARRANGE trout skin-side down on prepared sheet. Brush with 1 tbsp oil. Sprinkle with 1/4 tsp salt. Season with pepper.
- Roast until a paring knife inserted into thickest part of fish comes out warm, 10 to 12 min. Meanwhile, whirl 1/2 cup cilantro with jalapeno, 2 tbsp lime juice, 1 tbsp oil and 1/2 tsp salt in a blender until smooth. Toss bell peppers with onion, pineapple and remaining cup cilantro, 2 tbsp lime juice, 1 tbsp oil and 1/4 tsp salt in a medium bowl.
- TRANSFER trout to plates and drizzle with cilantro dressing. Serve with salsa.
Nutrition
Calories 321, Protein 25 g, Carbohydrates 16 g, Fat 18 g, Fibre 2 g, Sodium 640 mg.
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