Everything about this dish is inspired by classic flavors from the Mediterranean. Flaky trout fillets are coated in a topping of fresh oregano, lemon zest, chopped black olives and buttery pine nuts, baked and then served over a colorful vegetable sauté of squash, Swiss chard and roasted cherry tomatoes. A squeeze of lemon juice both on the cooked fish and on the veggie sauté adds a last minute ‘brightness’ to the entire dish.
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Kalamata Olive & Pine Nut-Crusted Rainbow Trout
Ingredients:
- (4) rainbow trout fillets
- salt and pepper
- 1 Tablespoon fresh oregano, chopped
- zest of 1 lemon, finely chopped
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup pine nuts, toasted
- olive oil
- For the saute:
- 1 Tablespoon olive oil
- pinch of crushed red pepper
- 2 garlic cloves, thinly sliced
- 2 summer squash, cut into half moons
- 1 head of Swiss chard, stems trimmed—rest of stems and leaves cut into bite-sized pieces
- 1 1/2 cups cherry tomatoes, roasted
- Juice of 1 lemon
- salt and pepper
Directions:
- Preheat the oven to 375 degrees. Spray a large baking sheet with olive oil spray. Place the fish fillets on the baking sheet; season each with a pinch of salt and pepper. Divide the chopped oregano, lemon zest, olives and pine nuts onto each fillet. Bake for 15-18 minutes or until the fish is flaky and cooked to your liking. Squeeze the cooked fish with half of the lemon.
- In the meantime, heat the Tablespoon of oil in a large, straight-sided saute pan with the garlic and the red pepper flakes. Cook for 30 seconds before adding in the cut squash and the chard leaves and stems. Season with ½ teaspoon of salt and a big grinding of pepper. Saute for 5-7 minutes or until all veggies are tender. Squeeze the remaining lemon half over the veggies.
- Serve the fish on the cooked veggies along with the roasted cherry tomatoes.
Tagged: baked fish, black olives, cherry tomatoes, fish, fresh herbs, fresh oregano, garlic, Kalamata olives, lemon juice, lemon zest, Mediterranean, olives, pine nuts, rainbow trout, roasted cherry tomatoes, squash, summer squash, Swiss chard, trout, vegetable saute
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