Easy

Baked trout with pistachio herb crust

Name: Baked trout with pistachio herb crust
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 700 g Trout (4 fillets); 80 g Pistachios; 20 g Parsley; 10 g Dill; 80 g Lemon (zest and 30 ml juice); 3 g Garlic; 30 ml Extra virgin olive oil; 4 g Salt; 1 g Black pepper

Total time28 min Preparation and possible waiting 15 min · Cooking 13 min

Preparation and possible waiting: 15 min · Cooking: 13 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Trout. Nuts: Ingredient to check: Pistachios. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Juicy trout topped with pistachios, parsley and lemon.

Jump to steps

15 minpreparation and possible waiting

13 mincooking

4servings

1.769 kcalwhole recipe

442 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 28 min Preparation and possible waiting 15 min · Cooking 13 min

Preparation and possible waiting: 15 min · Cooking: 13 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 15 to 30 minutes Mediterranean

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

For guests

Nutrition

High in proteinLow carbohydrateSource of omega-3Anti-inflammatory

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Trout 4 fillets 700 g
Pistachios 80 g
Parsley 20 g
Dill 10 g
Lemon zest and 30 ml juice 80 g
Garlic 3 g
Extra virgin olive oil 30 ml
Salt Approx. ⅔ level tsp of fine salt 4 g
Black pepper 1 g

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Let’s get cooking

Method

Preheat the oven to 200°C. Chop the pistachios, parsley, dill, garlic and zest; mix with 20 ml oil.
Season the trout with salt and pepper, place in a dish and press the crust gently on top.
Bake for about 10–13 minutes at 200°C, until the centre of the trout reaches 63°C; allow longer if the fillets are thick. Finish with lemon juice and remaining oil.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.