Ingredients
- trout or sea bream 150 g
- potato 150 g
- lettuce 80 g
- cucumber 60 g
- tomatoes 60 g
- olive oil 5 g
- lemon, salt, pepper, dill.
Instructions
- Preheat the oven to 190°C. Boil the potato in its skin until cooked through (about 20 minutes depending on size).
- Season the fish with salt, pepper, dill and lemon juice. Wrap it in parchment paper (en papillote) or place it in a baking tray.
- Bake for 15-18 minutes until the flesh flakes easily with a fork.
- Prepare the fresh salad by combining the vegetables with olive oil and lemon.
- Serve the fish alongside the boiled potato (which can be slightly crushed) and salad.
Trout and sea bream are excellent sources of lean protein and omega-3, essential for brain and cardiovascular health. Baking in parchment paper preserves all flavors and nutrients without adding extra fat.
The potato boiled in its skin retains more fiber and potassium than peeled. It also has a lower glycemic index than mashed potatoes. The fresh salad adds enzymes, vitamins and hydration. It's a classic combination that works because it offers the perfect balance of macronutrients.
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