Mediterranean trout

Name: Mediterranean trout
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
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 20 min
Cooking 45 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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This mediterranean trout is so simple that I am almost shy to share it! The perfect week night dish. For the ultimate experience, please do my homemade olive tapenade!

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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

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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 sommeliers suggest

Bodegas Paniza Viñas Viejas de Paniza 2012

Ebro Valley, Spain

The Bodegas Paniza Viñas Viejas de Paniza, an aromatic, supple red from Spain made of Grenache, dares to put red next to fish, and it works: the tapenade, the tomatoes and the feta give the trout enough flavor for a red, and its suppleness won't flatten it. Serve it just slightly chilled, barely, to keep its fruit bright. Good news for anyone at the table who skips white. See the product

Isseki Nicho, Dieu du Ciel

Roasted tomatoes, tapenade and herbes de Provence is hearty for a trout. The saison yeast and toasted malts support the herbs and the olive, while the dryness of the style leaves the fish intact. Nothing is masked, everything holds together. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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