Description
Looking for an esay weeknight dinner idea? This low FODMAP trout with dill and chives will be a weeknight favourite in no time!
Ingredients
Scale
- 2 filets (about 1 lb) of rainbow trout or salmon
- 2 tbsp olive oil, divided
- 1 tbsp of fresh dill (1/4 tsp dried)
- freshly ground pepper to taste
- 1/4 cup fresh chives, thinly sliced
Instructions
- Preheat your oven to 400 degrees. Place two pieces of foil on your counter and drizzle a small portion of oil where you think each fish will be.
- Lay each fish in the center of the prepared foil and drizzle them with the remaining olive oil. Then sprinkle each fish with dill and fresh pepper and top with fresh chives.
- Take out two more pieces of foil and lay them on top of each fish. Gently fold the edges of the foil over on themselves to make an airtight packet. Place each packet on a baking sheet and bake your fish for 15-20 minutes. The fish is cooked when it flakes away and is a consistent colour throughout. Cut your fish into 4 servings and serve.
Notes
Recommended low FODMAP serving size – one filet per sitting.
The cooking time will vary based on the thickness of your fish. If your fish looks a little scrawny, make sure you check on it a little earlier.
- Prep Time: 5
- Cook Time: 15
- Category: dinner, lunch
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 filet
- Calories: 347
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 54 mg
Keywords: baked trout, packet trout, steamed trout