11 Ingredients
  • Four 1-pound trout without head, scaled, gutted, and butterflied (skin on)
  • Olive oil or canola oil
  • Kosher salt and freshly ground pepper
  • Lemon-Parsley Butter, recipe follows
  • Parsley sprigs, for garnish
  • Lemon wedges, for garnish
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • Salt and freshly ground pepper
Nutrition
911
46% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

89% 58

Saturated

109% 22

Trans

- 1

Monounsaturated

- 20

Polyunsaturated

- 8

Carbs

1% 3

Carbs (net)

- 2

Fiber

4% 1

Sugars

- 0

Sugars, added

- 0

Protein

182% 91

Cholesterol

109% 328

Sodium

49% 1168

Calcium

14% 140

Magnesium

29% 121

Potassium

38% 1781

Iron

11% 2

Zinc

19% 2

Phosphorus

148% 1039

Vitamin A

65% 587

Vitamin C

23% 21

Thiamin (B1)

46% 1

Riboflavin (B2)

33% 0

Niacin (B3)

158% 25

Vitamin B6

120% 2

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

815% 20

Vitamin D

19315% 2897

Vitamin E

82% 12

Vitamin K

48% 58

Sugar alcohols

- 0

Water

- 350
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