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Salmon Trout fillets grated with zucchini and carrots

ingredients

servings

4

Trout

500 oz

Green olives

30 oz

Wholemeal breadcrumbs

30 oz

Olive oil

4 spoons

Garlic

1 wedge

Courgette

1 unit

Carrots

1 unit

Parsley

2 sprigs

Iodized salt

to taste

Pepper

to taste

second courses from Italy

Salmon Trout fillets grated with zucchini and carrots

Salmon Trout fillets grated with zucchini and carrots

with gluten with fish source of D vitamins high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salmon Trout fillets grated with zucchini and carrots

Salmon Trout fillets grated with zucchini and carrots

Salmon Trout fillets grated with zucchini and carrots step 1

step 1

In a bowl mix a finely grated carrot and a zucchini diced dadini. Add the bread crumbs, olive oil, finely chopped olives and chopped parsley and garlic, then salt and pepper.

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Salmon Trout fillets grated with zucchini and carrots step 2

step 2

Pour a dip with oil and put the trout fillets with the skin facing down. Place the layer of breadcrumbs with zucchini and trout carrots.

Salmon Trout fillets grated with zucchini and carrots step 3

step 3

Bake for about 20-25 minutes in a preheated oven at 200 degrees. Serve the fish with the carrot and zucchini salad, seasoned with lemon juice, extra virgin olive oil and black pepper.

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