I really enjoyed this and it was super quick and easy to make. I had to bake the fish about 7 minutes longer than the time indicated, perhaps my fish was thicker? I didn't add the olives (sadly) as I didn't have any, and my husband hates them, but the relish was still yummy! I served it with sauteed carrots and orange peppers tossed with couscous.
Baked Trout with Olive-Tomato Relish
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.
More From Cooking Light
- Calories: 215
- Fat: 8g
- Saturated fat: 2.6g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.1g
- Protein: 33.3g
- Carbohydrate: 3.2g
- Fiber: 0.7g
- Cholesterol: 74mg
- Iron: 2.9mg
- Sodium: 625mg
- Calcium: 23mg
- 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
- 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.
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