Baked Trout with Olive-Tomato Relish

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 4 servings (serving size: 1 fillet and 6 tablespoons olive mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 5 ingredients in a small bowl.
  3. 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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