Fillet of Trout with Tomato

Fillet of Trout with Tomato
Fillet of Trout with Tomato
Truite à la Tomate This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
French Olive Onion Tomato Bake Quick & Easy Trout White Wine Fall Capers
  • 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

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