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Trout with Vegetables

Source of Recipe

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Trout with Vegetables

Servings: 2; (easily doubles)
WW Points

Farivari recommends trying this recipe with different types of vegetables in the summer months, like squash, bell peppers and eggplant seasoned with basil. To make this meal even simpler to prepare, she suggests adding whole wheat couscous as a side, and finishing your meal with dried apricots for dessert.

1 cup baby carrots
1-1/2 cups broccoli florets
1-1/2 cups cauliflower florets
1 tablespoon extra virgin olive oil
1/8 teaspoon crushed red pepper
1/2 pound rainbow trout fillet
1 tablespoon lemon juice
1/8 teaspoon freshly ground black pepper

Preheat oven to 425°. Line a 15x10x1 inch baking pan with foil; mist foil with cooking spray. Cut baby carrots in half lengthwise and chop broccoli and cauliflower into bite size florets.

In a medium bowl toss broccoli, carrots and cauliflower with olive oil and crushed red pepper. Arrange vegetables on baking pan. Bake in oven for 10 minutes.

Remove pan from oven. Rake vegetables to one end; place fillet in the pan and sprinkle with lemon juice and pepper. Return pan to the oven and bake for another 8 minutes or until fish flakes easily with a fork and vegetables are tender.

Per Serving: 285 calories, 30g protein, 16g carbohydrate, 12g fat, 75mg cholesterol, 2g sat fat,( 0g trans fat), 6g fiber, 147mg sodium ++++ WWP: 6