Grilled Trout with Chimichurri
Whole trout stuffed with lemon slices and grilled, served with a coarse herb chimichurri and a salad of bell pepper and tomato.
Ingredients16
- Parsley50g
- Cilantro10g
- Oregano10g
- Garlic Cloves2 Stück
- Shallot1 Stück
- Coarse Salt2 Prise
- Limes0,5 Stück
- Olive Oil13 EL
- Pepper1 Prise
- Organic Lemons2 Stück
- Whole Trout4 Stück
- Cherry Tomatoes300g
- Yellow Bell Pepper1 Stück
- Red Bell Pepper1 Stück
- Onion1 Stück
- Basil10g
Instructions
- 1
Chop the herbs fine and work them with the garlic, shallot, lime juice and oil into a coarse chimichurri.
- 2
Season the trout inside and out, fill them with lemon slices and cook them on the grill for 15 minutes.
- 3
Toss the remaining ingredients into a fresh salad.
- 4
Serve the crisp-skinned trout with the fragrant herb sauce.
NutritionPer serving
Allergens
Equipment
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
