Umbrian Baked Trout with Tomatoes and Olives
This Umbrian Baked Trout with Tomatoes and Olives is a vibrant, heart-healthy dish that brings the essence of Mediterranean cuisine to your table. Perfectly baked trout fillets are nestled in a rich sauce of juicy tomatoes and briny olives, creating a symphony of flavors that will transport you to the rolling hills of Umbria.
Equipment
- Large baking dish
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
Ingredients
Trout
- 4 whole trout, cleaned and gutted approx. 1 lb or 450g each
Tomato and Olive Mixture
- 2 cups cherry tomatoes halved
- 1 cup pitted Kalamata olives
- 4 cloves garlic minced
- 1 lemon thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the trout under cold water and pat dry with paper towels. Season the cavity of each trout with salt and pepper.
- Arrange the trout in a large baking dish. Stuff each trout cavity with lemon slices and a sprinkle of minced garlic.
- In a bowl, toss the cherry tomatoes and olives with olive oil, oregano, and thyme. Season with salt and pepper to taste.
- Scatter the tomato and olive mixture around the trout in the baking dish.
- Drizzle any remaining olive oil from the bowl over the trout.
- Bake in the preheated oven for 20 minutes, or until the trout flesh flakes easily with a fork.
- Remove from the oven and let rest for a couple of minutes before serving.
- Garnish with fresh parsley and serve immediately.
Notes
Ensure trout are thoroughly cleaned and scales removed before cooking. Adjust the seasoning to your preference; capers can also be added for an extra burst of flavor. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish. For a complete Mediterranean meal, serve with a side of quinoa or a fresh green salad.