 30 min  622 kcal

P rep time Calo ries

Maple Glazed Fillet of Trout

with Lemony Yogurt Sauce and Spinach Quinoa
Swim in a de lica te s e a of fla vours with our trout fille ts , gla ze d with s we e t ma ple s yrup
a nd ga rnis he d with le mony yogourt, if you fe e l a dve nturous e nough.

Custo mer Favo urite Fish

Ingredients 2 po rt io n s 4 po rt io n s
Nutritional facts
S erving p er p o rtio n
Bab y S p inac h 50 g 100 g
Am o u n t / S e rvin g
Butter ( no t inc lud ed ) 1 tb sp 2 tb sp
Calo rie s 6 22 k c al
Lemo n( s) 1/2 1
T o t al f at 26 g
Map le S yrup 20 ml 40 ml
S aturated Fat 4g
O live O il ( no t inc lud ed ) 1 tb sp 2 tb sp
So d ium 709 mg
S o y S auc e 30 ml 6 0 ml T o t al 48 g
T ro ut Fillet( s) 2 4 Carb o hyd rat e

Water fo r Q uino a ( no t 1 c up ( s) 2 c up ( s) Fib er 5g

inc lud ed ) S ug ar 10 g
White Q uino a 1/2 c up ( s) 1 c up ( s) P ro t e ins 47 g
Yo g urt 3 tb sp 6 tb sp

 See the full recipe o nline missfresh.com/recipe/1138

1. Co o k the quino a
Preheat oven to 400°F
In a pot, bring quino a and water fo r quino a to a boil.
Reduce heat, cover and simmer for 10 minutes, or until
water is absorbed.

2. Finish the quino a

Add the butter, mix well and let sit covered for 5
minutes. Add the spinach and mix well. Cover and set
aside.

3. While quino a co o ks, prepare the sauce

In a pan, reduce the maple syrup for 10 minutes over
medium heat. Remove from heat and add so y sauce
and o live o il. Set aside.

4. Co o k the fish
On a baking sheet lined with parchment paper, place
tro ut fillets and brush the maple-so y glaze over
them. Bake for 10 minutes, frequently brushing the
glaze over the trout with a brush or with a spoon.

5. Prepare the yo gurt

Using a grater, zest the lemo n. Juice the lemo n. Add
the yo gurt, lemo n zest and lemo n juice to a bowl.
Season with salt and pepper to taste and mix well.

6. Serve
On a plate, serve the quino a, place the tro ut fillet on
top, drizzle with remaining glaze and garnish with the
lemo n yo gurt.