Trout baked with lemon and broccoli

1. 1 Trout steakspack 500 g ≈ $9.00 200 g
2. 2 Fresh broccoli≈ $4.00 per kg 150 g
3. 3 Lemon≈ $4.65 per kg 40 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Olive oil 8 ml
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the trout¹ under cold water, pat dry with paper towels; salt to taste; place lemon³ slices and dill⁴ on the fish.

2. Break the broccoli into florets, rinse under cold water, pat dry; drizzle with oil and set it next to the fish.

3. Preheat the oven to 200 °C on high heat and grease a baking dish about 20×30 cm with butter.

4. Lay the trout¹ in the dish, and arrange the broccoli nearby; if desired, add more lemon³ slices; spoon some of the oil from the dish over the fish.

5. Bake the dish in the oven for 18 minutes on medium-high heat, until done; the trout¹ should be golden at the edges and the broccoli tender, with an internal temperature of about 60 °C.

6. Remove the dish from the oven; let rest for 2 minutes; serve on a plate with broccoli and lemon³ wedges; you may garnish with greens.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.