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Steamed Trout with Coconut Cucumber Radish Salad

Prep Time: 15 minutes

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Cook Time: 20 minutes

308 Calories

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2 Servings

★★★★★

Rated by 1 customer

Ingredients

2 trout fillets, thawed

2 tbsp. extra virgin olive oil

1 English cucumber, sliced

1 cup radishes, sliced

2/3 cup coconut yogurt (or cashew yogurt or plain yogurt if not strict Paleo or Whole30)

2 tsp. thyme, divided

2 tbsp. rosemary

Salt and pepper to taste

Directions

Step 1

Preheat oven to 350 F. Place the trout filets in an oven safe dish. Add 1 tablespoon of extra virgin olive oil to each filet. Rub the oil into the trout using your hands. Sprinkle with salt, pepper and 1 teaspoon of thyme.

Step 1

Step 2

Bake at 350 F 20 minutes. While the fish bakes, place the sliced cucumbers and radishes in a large mixing bowl with the coconut yogurt, 1 teaspoon of the thyme and rosemary. Stir together to coat the vegetables with the yogurt. Place the salad in the refrigerator until the trout is finished baking.

Step 3

After 20 minutes, remove the fish from the oven and the salad from the refrigerator.

Step 4

Divide the salad into two bowls and top with the baked trout.

Step 4

Nutrition Facts

Serving Size2
Calories308
Amount/Serving% Daily Value
Carbs-
Fat-
Protein-

Steamed trout makes a flaky lean protein over a refreshing and herby, coconut yogurt cucumber radish salad. 

 

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 2 servings

 

Ingredients

  • 2 trout fillets, thawed
  • 2 tbsp. extra virgin olive oil
  • 1 English cucumber, sliced
  • 1 cup radishes, sliced
  • 2/3 cup coconut yogurt (or cashew yogurt or plain yogurt if not strict Paleo or Whole30)
  • 2 tsp. thyme, divided
  • 2 tbsp. rosemary
  • Salt and pepper to taste

How to Make It

  1. Preheat oven to 350 F.
  2. Place the trout filets in an oven safe dish. Add 1 tablespoon of extra virgin olive oil to each filet. Rub the oil into the trout using your hands. Sprinkle with salt, pepper and 1 teaspoon of thyme.
  3. Bake at 350 F 20 minutes.
  4. While the fish bakes, place the sliced cucumbers and radishes in a large mixing bowl with the coconut yogurt, 1 teaspoon of the thyme and rosemary. Stir together to coat the vegetables with the yogurt. Place the salad in the refrigerator until the trout is finished baking.
  5. After 20 minutes, remove the fish from the oven and the salad from the refrigerator.
  6. Divide the salad into two bowls and top with the baked trout.