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Baked Trout with Olives and Tomatoes

ingredients

serves 4
4 (225 g/8 oz) trout
1/3 cup (50 g) plain flour (All purpose)
125 ml/4 fl oz oil
1 large onion, sliced
25 g (1 oz) stuffed green olives, sliced
8 oz (225 g) tomatoes, peeled, seeded and chopped
30 ml/2 tbsp white wine vinegar
juice of 1 lemon
salt and pepper
15 ml/1 tbsp capers
2 tbsp (1 oz) 25 g butter
fresh herbs to garnish

method

1. Wash and scale the trout. Cut off the fins and wipe the fish with a cloth. Spread out the flour in a shallow bowl, season with salt and pepper and coat the trout well on all sides. Shake off excess flour.

2. Heat the oil in a large frying pan and brown the trout on both sides for 2-3 minutes. Using a slotted spoon and a fish slice, transfer the trout to a shallow ovenproof baking dish large enough to hold them all in a single layer. Set aside.

3. Add the onion and olives to the oil remaining in the pan and fry for 4 minutes until golden. Remove with a slotted spoon and spread over the fish. Top with the tomatoes. Sprinkle with the vinegar and lemon juice. Scatter the capers on top, add salt and pepper to taste and bake for 15 minutes.

4. Meanwhile melt the butter in a small frying pan until foaming. Pour it over the cooked fish, garnish with fresh herbs and serve at once.

What did you think?

20 people have helped to review this recipe. Thankyou!

Baked Trout with Olives & Tomatoes
posted by Caroline Paul @ 04:08PM, 7/01/10
Fantastic, we had a freshly caught trout and the ingredients were just a perfect match with the trout. Excellent dish and easy to follow.
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