Baked Trout with Tomatoes and Olives

Instructions

1. Step 1

   Heat the oven to 200°C. Coat the baking dish with 2 tsp (10 ml) olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking dish, oven

2. Step 2

   Halve the tomatoes, slice the red onion, and mince the garlic. Transfer them to the mixing bowl with the olives.

   Ingredients used: 300.0 gr Cherry Tomato, 12.0 gr Garlic, 120.0 gr Olive, 150.0 gr Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Add the oregano, 1 ¼ tbsp (20 ml) olive oil, ⅝ tsp (3 gr) salt, and black pepper. Toss until evenly coated.

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Oregano, 20.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Arrange the trout fillets in the prepared baking dish. Season with ⅜ tsp (2 gr) salt and 1 gr black pepper, then pour over 1 tbsp (15 ml) lemon juice.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Lemon Juice, 2.0 gr Salt, 4.0 piece Trout

   Cookware: baking dish

5. Step 5

   Spoon the tomato and olive mixture around the trout. Bake for 12–15 minutes, until the thickest part of each fillet reaches 63°C.

   Timer: 12 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

6. Step 6

   Chop the parsley, scatter it over the baked trout and vegetables, and finish with the remaining 1 tbsp (15 ml) lemon juice.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: baking dish, Chef Knife, cutting board