For convenience, you can make the tomato vinaigrette a day ahead. If your fishmonger doesn’t have small butterflied trout, you can use larger single trout fillets and simply top them with the chard mixture to bake. The vinaigrette lends bracing tang to the dish, balanced by the peppery, verdant chard and sweet bell pepper. The chard stuffing helps keep the delicate trout moist as it roasts.
2 large tomatoes, cut into 1/2-in.-thick slices
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons capers, drained
6 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 red bell pepper, stemmed, seeded, and sliced into thin strips
1 yellow bell pepper, stemmed, seeded, and sliced into thin strips
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
1 bunch chard, leaves and top portions of stems thinly sliced
1/4 cup chopped fresh basil
4 (6-oz.) butterflied boneless trout, heads and tails removed
1/4 cup pitted Niçoise olives
5 thyme sprigs
Est. added sugars 0g
How to Make It
Heat a large cast-iron pan or grill pan over high. Add tomato slices to pan; cook 6 minutes on each side or until well charred. Place tomatoes in a blender. Add parsley, capers, 1/4 cup olive oil, rosemary, juice, vinegar, 2 garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth.
Heat a large nonstick skillet over medium-high. Add 1 tablespoon oil to pan. Add bell peppers, shallot, and sliced garlic cloves; sauté 4 minutes or until tender. Add chard; sauté 2 minutes or until just wilted. Remove from heat; stir in chopped basil.
BBQ Chicken with Peach and Feta Slaw
Photo: Jennifer Causey; Styling: Claire Spollen
Sprinkle trout inside and out evenly with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Place about 1/2 cup chard mixture in each butterflied trout, and fold halves back together.
Preheat oven to 400°F. Spread charred tomato mixture in bottom of a 9- x 13-inch glass or ceramic baking dish. Sprinkle olives over tomato mixture; spread thyme sprigs over mixture. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high. Add 2 stuffed trout to pan; cook 2 minutes or until skin is golden brown. Turn trout over; cook 2 minutes. Place browned trout in prepared baking dish. Repeat procedure with remaining 2 trout. Place baking dish in oven; bake at 400°F for 12 minutes or until trout is just cooked through.
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