Mediterranean trout - Le Coup de Grâce
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Mediterranean trout

Preparation : 20 min Cooking : 45 min Difficulty : easy Servings : 4
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Ingredients

  • About 12 cherry tomatoes
  • Olive oil
  • 3 garlic cloves, peeled
  • 6 fresh basil leaves
  • 900g salmon trout fillet (or salmon)
  • About 5 tablespoons homemade kalamata olives tapenade (or from the store)
  • 2 shallots, finely sliced
  • 1/4 cup light feta, cut in cubes
  • Dried oregano, to taste
  • Dried basil, to taste
  • Ground pepper

Preparation

  • Preheat the oven at 375°F.
  • In a baking tray, place the tomatoes and drizzle some olive oil on top. Throw the garlic cloves and the basil leaves then season with salt and pepper. Toss well. Cook in the oven for about 20 minutes, until tomatoes start to open. Remove from oven and set aside
  • In a big pyres baking dish, add a small drizzle of olive oil then place the trout fillets. Spread the olives tapenade then add the shallots slices and feta cubes.
  • Sprinkle some dried oregano and basil to taste. Place the tomatoes on top along with the garlic cloves then season with pepper to taste. Place in the oven and cook for 20-25 minutes or until the fish is cooked and pulls apart in flakes easily!

Our wine stewards suggest

+- 15$ Divinum Grenache / Merlot

Always in white with fish? It depends. With the presence of tomatoes and black olives, why not try a tender red from South France with hints of spices and fruits!

+- 30$ Jean Paul Brun Terres Dorées Fleurie 2014

Talking about tender, spicy and fruity reds, here is one that comes from one of my favorite producer in the Beaujolais region. Gamay the way we like it, simple but present. Can't find it in store? Try any other wines from Jean-Paul Brun, you won't be disappointed...

Isseki Nicho, Dieu du Ciel

The Saison yeast and grilled malts will enhance the Provençal herbs as well as the mix of roasted tomatoes and tapenade. It’s a dry beer, like most Saison beers, that won’t erase the delicacy of fish.

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