Fillet Of Trout With Tomato Recipes

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FILLET OF TROUT WITH TOMATO



Fillet of Trout with Tomato image

Provided by Daniel Young

Categories     Olive     Onion     Tomato     Bake     Quick & Easy     Trout     White Wine     Fall     Capers

Yield Makes 4 servings

Number Of Ingredients 11

4 trout fillets, about 6 ounces each
Salt
1 tablespoon capers
2 tablespoons green olives, pitted
8 to 10 pearl onions, chopped
1 pound ripe plum tomatoes, chopped
1 tablespoon chopped parsley
1 clove garlic, chopped
1 cup dry white wine
3 tablespoons olive oil
Freshly ground black pepper

Steps:

  • 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.

RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME



Rainbow Trout Baked in Foil With Tomatoes, Garlic and Thyme image

My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Extra virgin olive oil for the foil
4 small rainbow trout, boned
Salt and freshly ground pepper
1 pound ripe tomatoes in season, peeled, seeded and chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 to 8 sprigs fresh thyme
Chopped fresh parsley or thyme for garnish
Lemon wedges for serving

Steps:

  • Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
  • In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
  • Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
  • Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams

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