Ocean trout w olive crust + Vegetable ratatouille
One of our best selling meals and little wonder. Trout is well known for its delicate texture and mild flavour. In this meal we mix sun dried tomatoes and black olives with gluten free breadcrumbs, a little lemon juice and extra virgin olive oil to form the crust. Fish fillets are best cooked and eaten immediately which is why with this meal is delivered raw and ready for you to oven bake for just 5-6 minutes. The result is a juicy fillet of trout perfectly topped with a flavourful crispy crust. Comes with a separate side of vegetable ratatouille for nutrients, antioxidants and fibre, this dish is high protein, low carb.
Ingredients
Ocean trout (39%), GF breadcrumbs, sun dried tomato olives, garlic, rosemary, parsley, chili, E V olive oil, pepper. Vegetable ratatouille: tomato (15%), zucchini (9%), eggplant (9%), capsicum (9%), wine, onion, water, basil, E V olive oil, thyme, rosemary, salt, garlic, pepper.
Preparation
Defrost + bake for 6 minutes. Heat vegetable ratatouille and serve.
Nutrition
| Meal Type | Fish |
|---|---|
| Dietary Requirements | Gluten Free, Dairy Free, Requires Cooking, Coriander Free, Nut Free |
| Weight (g) | 330 |
| Serves | 1 |
| Energy | 368 cal |
| Protein | 34g |
| Fat | 17g |
| Saturated fats | 3g |
| Carbs | 16g |
| Sugar | 10g |
| Sodium | 555mg |
| Dietary Fibre | 5g |
1200 Calories - 7 Day Plan - Week 3 AUTUMN
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Keto Friendly 2
1200 Calories - 5 Day Gluten Free Plan Week 3 AUTUMN
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