Directions:
- In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain.
- Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.
- Pour wine over the top. Cover and bake at 400° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 823.1 Kcal (3446 kJ) | ||
| Calories from fat | 50.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 47.3mg | 16% | |
| Sodium | 855.81mg | 36% | |
| Potassium | 3985.65mg | 85% | |
| Total Carbs | 158g | 53% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 33.61g | 134% | |
| Protein | 41.49g | 83% | |
| Vitamin C | 92.3mg | 154% | |
| Iron | 6.6mg | 37% | |
| Calcium | 344.7mg | 34% | |
| Amount Per 100 g | |||
| Calories | 45.18 Kcal (189 kJ) | ||
| Calories from fat | 2.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 9% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 16% | |
| Sodium | 46.98mg | 36% | |
| Potassium | 218.79mg | 85% | |
| Total Carbs | 8.67g | 53% | |
| Sugars | 0.49g | 36% | |
| Dietary Fiber | 1.84g | 134% | |
| Protein | 2.28g | 83% | |
| Vitamin C | 5.1mg | 154% | |
| Iron | 0.4mg | 37% | |
| Calcium | 18.9mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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