| 8 | 15 | 277 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 3 |
| 3 fillet (160 gm) | Trout, rainbow |
| 2 tbsp | Extra virgin olive oil |
| 1 cup | Cherry Tomatoes (halved) |
| 1/2 tsp | Garlic (minced) |
| 1/2 tsp | Black pepper |
| 1/4 tsp | Himalayan sea salt |
| 1/4 cup | Basil, fresh |
| 3 lemon wedge | Lemon |
1. Over medium, heat olive oil in a sauté pan. Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften.
2. Remove from the heat, and stir in basil. Set aside.
3. Using the same pan, increase the heat to medium-high. Add 1 tbsp oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.
4. Add fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place fish on top of tomato sauté. Serve with lemon wedges.
| Meat | 1.8 |
| Vegetables | 0.6 |
Nutritional Highlights
Trout
is a great source of B vitamins, protein and Omega 3 fatty acids and may help to improve cardiac health
Quick Tips
serve with a kale and spinach salad or coleslaw
