Fillet of Trout with Tomato
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon capers
- 1 clove garlic, chopped
- 1 tablespoon chopped parsley
- Carbohydrate 10 g(3%)
- Cholesterol 100 mg(33%)
- Fat 22 g(33%)
- Fiber 2 g(10%)
- Protein 36 g(71%)
- Saturated Fat 4 g(19%)
- Sodium 913 mg(38%)
- Calories 420
Preparation 1. Preheat the oven to 425 degrees. 2. Place the trout fillets on an oiled baking dish and season with salt. 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets. 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes. Made in Marseille HarperCollins
Preparation 1. Preheat the oven to 425 degrees. 2. Place the trout fillets on an oiled baking dish and season with salt. 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets. 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes. Made in Marseille HarperCollins
