|I was lucky and was able to use tomatoes and herbs from my garden|
I am re-using one of my own recipes....plagiarizing myself!!
I developed this recipe for my monthly column in The Bulletwin and I even posted it here once but the photo is terrible. In my on-going quest to make this a better source for yummy, healthy, family friendly recipes I am going to do this again (sort of...I mean I cooked it again and we are eating it again and I took photos again) but I didn't re-invent the recipe again.......that's just silly
Tomato Caper Trout
Preheat oven to 375°2 lg Trout Fillets (approx 1 ½ to 2 lbs)
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
Optional: Chopped parsley or basil or both
Rinse, pat dry and put trout in an oven safe dish. Mix together all ingredients and pour over trout.
Bake until the flesh of the trout flakes when pressed on with the back of a fork. The kids love the trout. Gabe likes the tomatoes, Bea likes it plain, without the ‘sauce’. The trout has so much flavour from cooking with the tomatoes and capers that nothing is really needed on it but you can add a squeeze of lemon for the kids if desired. Serve with rice and a vegetable