Mediterranean Trout

photo 2-27

Fish doesn’t need to be intimidating to cook.  In fact, it is surprisingly easy and since it cooks quickly makes for a fast dinner.  Fish filets are nice but if you want to really impress your guests serve them a whole fish.  You can either serve a large one for the table or an individual fish for each guest.  Your fish monger can clean them for you making preparation even easier.

Think of the combination of vegetables I’ve used as a method rather than an exact recipe using and substituting whatever vegetables you like or have on hand.  If you don’t have capers substitute black olives or use both.  I like oregano but you can also use thyme, basil or a combination of all three.  Experiment with different combinations until you find a winning one for your family.  It really is that easy.

I served this with buttered baby red potatoes but mashed potatoes, orzo, or Israeli couscous would also be good.

MEDITERRANEAN TROUT

4 whole trout, cleaned, scaled, rinsed, and patted dry

2 large tomatoes, diced

1 large eggplant, diced

1 green pepper, diced

1 red pepper, diced

1 zucchini, diced

1 fennel bulb, thinly sliced

1 small red onion, minced

4 cloves garlic, divided

2 tablespoons capers, rinsed

Juice of 1 lemon plus 8 lemon slices

4 tablespoons olive oil

1 tablespoons sugar

1 tablespoon dried oregano

Salt and pepper to taste

  • Pre-heat the oven to 375 degrees.
  • Coat four pieces of tin foil with spray and place a trout in the center of each foil piece and place on a rimmed baking sheet.
  • Thinly slice two of the garlic cloves and distribute the garlic slices and 8 slices of lemon evenly inside the four fish.  Generously season the outside of the fish with salt and pepper.
  • Place the tomatoes, eggplant, green and red peppers, zucchini, fennel, and onion in a medium-sized bowl.
  • Mince the remaining two garlic cloves and add them to the vegetables along with the capers, lemon juice, olive oil, sugar, and oregano.  Toss well to combine all of the ingredients.
  • Evenly divide the vegetables over the top of each fish.
  • Tightly wrap each fish with the foil to create packets.  Be sure to seal the edges so that the juices don’t escape.
  • Place the pan in the oven and bake the fish for 35-40 minutes.  Take care when opening the packets since hot steam will escape.

Serves:4

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