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| Sorry for the bad photo...I started eating and decided a pic was needed for the post |
It is a easy recipe and the kids will eat this, usually without the Tomato caper Sauce
Here's how you do it
Preheat oven to 375
In a bowl mix together
1 cup of sliced in half cherry tomatoes
2 diced shallots
2 sliced cloves of garlic
2 tbsp of capers (drained if in brine, rinsed if salted)
Zest from 1/2 a lemon
1/4 Cup Olive Oil
Juice of 1/2 a lemon (approx 3 tbps)
A generous pinch of pepper
Pour over 1 1/2 to 2 lbs of trout fillets (this is generally the weight of two large trout fillets) in an oven safe dish. Throw into oven. Bake until the flesh of the trout flakes when pressed on with the back of a fork. This is pretty close to the same timing as it takes to cook 2 cups of basmati rice and steam some broccoli.
The kids love this just without the sauce. The trout has so much flavour from the tomatoes and capers that nothing is really needed on it but you can add a squeeze of lemon for the kids if desired. To quote Yo Gabba Gabba, "Try it, you'll like"
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