Ingredients for Trout With Lemon Capers Rosemary And Anchovies
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How to Make Trout With Lemon Capers Rosemary And Anchovies
- Preheat oven to 200°C (400°F).
- In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon capers (drained), and 1 teaspoon finely chopped fresh rosemary.
- Place 2 (6-ounce) trout fillets in an oven-safe dish.
- Pour the olive oil mixture evenly over the trout fillets.
- Thinly slice 1 lemon and arrange the slices to completely cover the fish.
- Drain 2 ounces of anchovy fillets in olive oil, slice in half lengthwise, and drape over the lemon slices.
- Drizzle 1 tablespoon of white wine over the fish. Season generously with salt and freshly ground black pepper.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish bakes, prepare the rice: Cook 1 cup of rice according to package directions. Stir in 1 tablespoon lemon juice and freshly ground black pepper to taste.
- Steam or roast 1 cup of broccoli florets until tender-crisp.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
2g
Fat
21g
Carbs
1g
