Roasted trout with avocado-mango salsa

This is a basic recipe for roasting fish – quick, easy, and simple.
Recipe and photo provided by CanolaInfo.org
390 cal Serves 4
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Plate of roasted trout, mango salsa, rice, black beans and green salad

Ingredients

Directions

  1. Step 1

    Preheat oven to 375° F (190° C).

  2. Step 2

    Spray a 9 x 9 inch (22 x 22 cm) roasting pan or baking sheet with the canola oil spray. Place fillets inside and coat them with lemon juice, canola oil and pepper.

  3. Step 3

    Slice whole lemons into thin rounds, and remove seeds from each slice. Distribute slices equally among trout fillets.

  4. Step 4

    Roast fillets for 15-20 minutes, depending on thickness of fillets. Fish should be translucent and flakes easily when pulled apart.

    For salsa:

  5. Step1

    Place mango, avocado, onion, lime juice, canola oil, chili powder, cilantro in a small mixing bowl and mix to combine. Salsa will keep in the refrigerator for two to three days.

Nutritional information

Per serving: 1 fillet and 1/2 cup (125 mL) salsa

Calories
390
Protein
35 g
Sodium
50 mg
Potassium
1175 mg
Total fat
19 g
Saturated fat
2.5 g
Cholesterol
95 mg
Carbohydrates
22 g
Fibre
4 g
Sugars
14 g
Added sugars
0 g

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