Lemon Broiled Trout W Parmesan Crusted Tomatoes - 1g+3g Carbs, Trace+1g Fiber

From: Canadian Living Magazine: March 2004

By The Canadian Living Test Kitchen

Servings: 4

1 1/2 lb (750 g) trout fillets

2 Tbsp (25 mL) extra-virgin olive oil

1/2 tsp (2 mL) each salt and pepper

2 Tbsp (25 mL) lemon juice

1 green onion, thinly sliced

-->Parmesan- Crusted Tomatoes:

4 plum tomatoes

1/4 cup (50 mL) grated parmesan cheese

2 Tbsp (25 mL) minced fresh parsley

1/4 tsp (1 mL) each salt and pepper 

Arrange trout, skin side down, on greased broiling pan. Brush with

1 Tbsp (15 mL) of the oil; sprinkle with salt and pepper. Broil until

fish flakes easily when tested, about 4 minutes.

Meanwhile, in bowl, mix together lemon juice, remaining oil, 1 tsp 

(5 mL) water and green onion. To serve, drizzle over trout.

Parmesan-Crusted Tomatoes:

Core tomatoes; cut lengthwise into quarters. Place on small foil-lined 

rimmed baking sheet. In bowl, combine Parmesan cheese, parsley, salt 

and pepper; sprinkle over tomatoes.

Broil until top is golden, about 4 minutes.

Tip: Broil tomatoes and trout about 6 inches (15 cm) from heat.

Servings: 4

Nutrition per Serving: (Trout only) 

261 Calories, 15g Total Fat, 3g Sat Fat, 80mg Cholesterol, 

1g Carbs, Trace Fiber, 29g Protein, 338mg Sodium, 

calcium 10%

iron 4%

vit A 10%

vit C 10%

folate 14%

Nutrition per Serving: (Tomatoes only) -

41 Calories, 2g Total Fat, 1g Sat Fat, 5mg Cholesterol, 

3g Carbs, 1g Fiber, 3g Protein, 266mg Sodium, 

calcium 9%

iron 4%

vit A 9%

vit C 18%

folate 3%

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