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Tomato & Basil Roasted Trout & Asparagus Quinoa
Roasted Trout & Asparagus Quinoa with tomato & basil accents. A satisfying dinner prepared from measured ingredients.
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- 30 min
- Calories
- 371 kcal
- Protein
- 41.9 g
- Carbohydrates
- 11.2 g
- Fat
- 18.6 g
- Fiber
- 4.9 g
Ingredients
- 180 g trout
- 175 g asparagus
- 100 g tomato
- 8 g basil
- 7 g olive oil
Instructions
- Prepare trout (180 g) and asparagus (175 g) for one serving. Cook quinoa separately; roast trout and asparagus at 195°C until fish is cooked and asparagus tender.
- Prepare tomato (100 g) and basil (8 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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