Preheat oven to 425 degrees. Add 1 tablespoon olive oil in large cast-iron skillet; heat in oven for 10 minutes.
This fresh and easy seafood dinner is made in just 30 minutes, making it a delicious dish for weeknights! Top oven-baked trout with homemade Mediterranean salsa made with cherries, parsley, and olives.
Expert tip: To keep the fish skin from curling, use a fish spatula to gently apply pressure to the trout fillet after placing it in the hot pan.
Servings and Ingredients
|1 tbsp. plus 1-1/2 tsp. Gustare Vita olive oil, divided|
|1 tbsp. Hy-Vee unsalted butter, melted|
|3 clove(s) garlic, thinly sliced|
|1 ½ tsp. fresh oregano, finely chopped|
|1 ½ tsp. fresh thyme, finely chopped|
|¼ tsp. Hy-Vee black pepper, coarsely ground|
|⅛ tsp. Kosher salt|
|1 (8-to-10-oz.) Fish Market fresh rainbow trout fillet, skin on, about 3/4-inch thick|
|½ c. cherry tomatoes, halved|
|1 tbsp. Gustare Vita capers, drained|
|½ c. fresh Bing cherries, pitted and quartered|
|2 tbsp. Italian parsley, finely chopped; plus additional for garnish|
|1 tbsp. Hy-Vee sliced jumbo queen olives, chopped|
Things To Grab
- 2 small bowls
- Large cast-iron skillet
- Meat thermometer
Stir together butter, garlic, oregano, thyme, pepper, and slat in small bowl; set aside.
Remove skillet from oven. Place fish, skin side down, in skillet; drizzle butter mixture over fish. Add tomatoes and capers. Bake 10 to 12 minutes or until fish reaches 145 degrees.
For salsa, stir together cherries, 2 tablespoons parsley, olives, and remaining 1-1/2 teaspoons olive oil in small bowl. Serve salsa over fish. Garnish with additional parsley, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 80mg
- Sodium: 490mg
- Total Carbohydrates: 10g
- Protein: 24g