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–+ servings

Pan-Fried Trout With Kale, Tomatoes, And Olives

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Cuisine Seafood
Servings 4 people
Calories 298 kcal

Ingredients
  

  • 2 tbsp coconut oil
  • 3 cloves garlic sliced
  • 1 cup Cherry Tomatoes sliced
  • 2 cups kale chopped
  • 1/2 cup Pitted Green Olives thinly sliced
  • 4 whole trout deboned, butterflied, and head cut off
  • 2 tbsp Fresh lemon juice
  • salt and pepper to taste

Instructions
 

  • Heat 1 tablespoon of coconut oil in a skillet.
  • Add garlic and cook 1 minute. Next add tomatoes, cook another 2 minutes, and then add kale and olives.
  • Cook until kale just wilts and becomes bright green.
  • Place vegetable mixture on the side of the skillet.
  • Season trout with lemon, salt and pepper on both sides.
  • Add remaining coconut oil to the skillet.
  • Cook fish in skillet on medium heat, approximately 7-10 minutes.
  • Place vegetable mixture on top of fish to reheat for a minute. Serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 298kcalCarbohydrates: 16gProtein: 21gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 46mgSodium: 594mgPotassium: 981mgFiber: 4gSugar: 2gVitamin A: 18850IUVitamin C: 212mgCalcium: 210mgIron: 3.6mg
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