Mediterranean trout

  • Preparation 20 min
  • Cooking 45 min
  • Servings 4
  • Freezing Absolutely



  • 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



  • 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!