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Trout/Salmon with Gooseberry Relish
Nb persons: 4
Yield: 6 oz fillet
Preparation time: 15 mins.
Total time: 35 mins.
Source: CE 7/10
| 1.5 cups | gooseberries, tops and bottoms sliced off and sliced in half |
| 1/2 medium | white onion, diced |
| 2 cloves | garlic, minced |
| 1 T | raw honey |
| 1 T | apple cider vinegar |
| 2 medium | yukon gold potatoes, sliced 1/4" thick and immerced in cold water |
| 2 12-oz | trout fillets, skin on |
| 4-8 sprigs | fresh thyme |
Preheat oven to 350 degrees. Place gooseberries, onion, garlic, honey and vinegar into a med bowl and stir to combine. Season w/salt and pepper and set aside.
Lay 2 pieces foil on flat surface and spray each piece w/cooking spray. Drain potatoes and lay slices in 2 rows in the center of each piece of foil in a single layer, overlapping slightly. Will serve as base for fillet to sit on. Season w/salt and pepper.
Place 1 fillet on top of each set of potatoes. Top with gooseberry mixture and place rosemary springs on top. close up each pouch. Place pouches on rimmed baking sheet on middle rack of oven. Roast for 20 mins and test for doneness; fish should flake easily with a fork and potatoes should be soft and fully cooked. If not, return to over and continue cooking. Diivide pouch contents in half.
Nutritional Information for 6 oz fillet, 5-7 potato slices and 1/4 cup relish: Calories: 282, Fat: 7g; Omega 3:670 mg; Omega 6: 600 mg; Carb: 25g; Fiber: 4g; Sugar: 6g; Protein: 31g; Na: 130mg; Chol: 141mg.
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