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Nutrition Facts
Serving Size 354 g
(Approx. 2 Servings)
Amount Per Serving
Calories 370 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 950 mg 40%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 25 g
Vitamin A 15% Iron 8%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Fried Trout with Zucchini Noodles and Olives
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
2  People


Recipe makes 2 Servings

1 1/2 Tbsp extra virgin olive oil
2 fillets of rainbow trout
1 Tsp fresh garlic, minced
1 Tbsp shallot, minced
10 .7000 Oz Veggie Noodle Co. Zucchini Spirals
1 cup(s) sliced green olives, drained and rinsed
1 large lemon, juiced, plus more as needed
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In a large non-stick skillet add olive oil, allow to get hot.
Season trout liberally with salt and pepper or your favorite seasoning.
Sauté trout flesh side down, for 2 to 4 minutes, depending on thickness of fish, before flipping cook 2 to 3 minutes more then transfer to a plate to rest.
Turn heat down to medium low in pan.
Add garlic and shallots and stir-fry until just translucent.
Add noodles and olives, stir fry until noodles are just soft.
Add lemon juice, remove from heat.
To serve, place noodles onto a plate and flake trout on top. Season to taste as needed and garnish with fresh chives or parsley if desired.
Chef's Note: Grate Pecorino Romano on top before serving.


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