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Baked Trout with Olive-Tomato Relish

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 fillet and 6 tablespoons olive mixture)
You can find manzanilla olives at specialty grocers or gourmet stores. You can substitute kalamata olives. Serve this dish with sautéed haricots verts and yellow wax beans tossed with toasted hazelnuts.

Ingredients

  • 1 cup finely chopped tomato
  • 1/4 cup coarsely chopped pitted manzanilla (or green) olives (about 6 olives)
  • 1 tablespoon capers, drained
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon minced garlic
  • Cooking spray
  • 4 (6-ounce) trout fillets
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 215
  • fat 8 g
  • satfat 2.6 g
  • monofat 3.4 g
  • polyfat 1.1 g
  • protein 33.3 g
  • carbohydrate 3.2 g
  • fiber 0.7 g
  • cholesterol 74 mg
  • iron 2.9 mg
  • sodium 625 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a small bowl.

  3. Line a baking sheet with foil; coat foil with cooking spray. Place fish, skin side down, on prepared baking sheet. Sprinkle evenly with parsley, salt, and pepper. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with olive mixture.