Delicious spinach and mushroom frittata! In search of a nutrient-dense vegetable? Go for spinach. It has a wealth of antioxidants, vitamins, and minerals.
| Prep Time: | 12 mins |
| Cook Time: | 8 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup plain yogurt
- 1 cucumber, shredded
- 2 tablespoons chopped fresh dill weed
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 4 (6 ounce) fillets rainbow trout
- 1 pinch lemon pepper
Instructions
- In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
- Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
- Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 143 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I make this all the time – sometimes I cheat and just use store-bought Tzatzicki This is also FANTASTIC on salmon.
This was delicious! However, I agree with other commenters…too much yogurt sauce. I would cut that part of the recipe in half. I served this with a summer squash and corn saute…if I wasn’t working on losing weight, I would have eaten everyone else’s portions and sent them packing to McDonald’s!
the fish was fine, the yogurt sauce was way too over powering, like a tzatziki sauce, for a spicier meat
This was actually pretty good as is but then I added 2 tsp of honey and it added just enough sweetness to make it really yummy and the whole family enjoyed the mix of slight sweet and slightly tart. Would definitely make this again.
Tasty goodness. This is a lovely recipe. The only thing I added was brushing the fish fillets with olive oil before sprinkling them with the lemon pepper.
I think it was great on fish. Loved it and healthy.
I liked this recipe, added some dill and parsley on the fish as well, it turned out very good. love the yogurt sauce!
This was delicious, but next time I will only make 1/4 of the amount of sauce. The sauce was tasty, but it would be soup if I used all of it.
This was very good. In addition to lemon pepper I seasoned both sides of the fish with garlic powder as well as salt. There was a lot of the sauce leftover, next time I will cut the amount in half. I used freshly caught trout, homegrown cucumber, and served it with tomato and cucumber salad.
Sauce added nothing to the fish. Very disappointed.
This is very good with or without the cucumber yogurt. I’m not fond of fish and this was delish!!!!
I thought the sauce was pretty bland. Love trout but like flavor more. Probably won’t make this again.
I really enjoyed this. As other reviewers suggested I made the sauce first and let it sit in the fridge for about twenty minutes. I also added a raw garlic clove. If you are a garlic lover I highly recommend it. It gives it a nice spicyness. And yes, definitely drain some of the liquid out of the cucumbers. I used seedless cukes. I serve this with a nice fresh cut of steelhead trout. It was just enough flavor for a nice fresh cut of fish. Served a nice Parmesan garlic couscous and roasted asparagus with it. Perfect easy Sunday evening dinner.
Super easy, super fast – served it with roasted asparagus – yum!
The yogurt sauce went very well with the trout. My trout piece was a bit big so the first time much longer. I did not have lemon pepper so I used fresh lemon juice and sprinkle some pepper. It came out great.
The sauce was a bit bland, I added lemon juice and pureed garlic. Also I suggest straining the cucumber after iit’s grated, the sauce was too runny.
The fish was too plain, even with a lot of lemon pepper. We didn’t like the cucumber sauce either. It would have been a lot of better if the fish was breaded with flour or cornflakes. We have much better recipes for cucumber sauce.
A little mellow on flavor. I think this dish would benefit from a few cloves of garlic and some more spices
I’m always wary of fish, just b/c I don’t like it when it’s done badly, but we had trout filets from our co-op so I tried it. Turned out soooo yummy I had two helpings! I didn’t have the right amount of dill for the sauce, but I added some other light spices and it was good. I also used greek style yogurt, and drained the water from the cucumber after shredding it in the food processor–I think both these things kept the sauce nice and thick!
Wasn’t my favorite recipe but it was nice. Maybe I should have added more lemon pepper. Also next time I would try using greek yogurt and straining it a bit on a paper towel first.
This is delicious and so fast and easy! I used Greek yogurt for a thicker, tangier sauce, added a touch of garlic, and I was generous with the lemon pepper on the trout. The light sauce really complements the flavor of the trout, and I’m sure it would work with other light fish (catfish, tilapia, etc.). A definite keeper!