Pan-Fried Trout with Fresh Herb Salad
We use flat-leaf parsley, tarragon, basil, and chives for the salad, but you can use any combination of your favorite herbs. Serve with lemon slices, if you like.
Recipe by Cooking Light July 2009
Credit: Becky Luigart-Stayner; Styling: Jan Gautro
219 calories; fat 8.8g; saturated fat 2.9g; mono fat 3.9g; poly fat 0.9g; protein 33.5g; carbohydrates 1.9g; fiber 0.6g; cholesterol 74mg; iron 3.2mg; sodium 321mg; calcium 45mg.