RAINBOW TROUT WITH GRAPE TOMATOES AND

 OLIVES

 

 

 

Bring some Mediterranean flavors to your plate! Enjoy this delicate fish with this beautiful mix of vegetables and herbs. Pair with a Viognier, white wine from the South of France.

 

 

Serving 4

 

Preparation: 20 min. cooking time: 45 min.

 

1 pint of sugar plum grape tomatoes cut in half

16 pitted olives, quartered

1 tbsp. Italian parsley, chopped

2 tbsp. olive oil

1 lb. little yellow potatoes

1 tsp. herbes de Provence

4 Rainbow trout fillets

1 tbsp. butter

Salt and pepper

Fleur de sel

 

 

 

Preheat oven to 430 F.

 

Wash the potatoes and pat dry. Cut them in half and put them in a medium bowl. Add the herbes de Provence and 1 tbsp of olive oil. Combine. Align some parchment paper on a baking sheet. Put the potatoes on the parchment paper and roast 25 minutes. Season the potatoes with fleur de sel before serving.

 

Heat ½ tbsp olive oil in a medium frying pan on medium high heat. Add the tomatoes and olives. Cook 3 minutes, stirring. Add the fresh parsley and cook 30 seconds. Season with salt and pepper.

 

Season the trout fillets with salt and pepper.

 

Heat the butter and ½ tbsp olive oil in a large frying pan on medium high heat. Add the trout, skin side up and cook 5 minutes. Reduce the heat to medium. Turn the trout fillets over and cook 10 minutes.

 

Serve the trout with the vegetables.

 

 

 

Bon Appétit!