Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Fillet of Trout with Tomato

Truite à la Tomate

Serves: 4

Ingredients:

  • 4 Natural or Ruby Red Steelhead Trout fillets
  • salt
  • 1 TB Capers
  • 2 TB green olives, pitted
  • 8 to 10 pearl onions, chopped
  • 1 pound ripe plum tomatoes, chopped
  • 1 TB chopped parsley
  • 1 clove garlic, chopped
  • 1 c. dry white wine
  • 3 TB olive oil
  • Freshly ground black pepper

Preparations:

  • Preheat the oven to 425° F.
  • Place the steelhead fillets on an oiled baking dish and season with salt.
  • Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the fillets.
  • Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 10 minutes.

Adapted from: Made in Marsellille, September 2002, By Daniel Young, HarperCollins

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