Mediterranean Baked Trout with Olives, Fennel & Tomatoes

Mediterranean Baked Trout with Olives, Fennel & Tomatoes requires around 30 minutes from start to finish. This recipe serves 4 and costs $2.12 per serving. Watching your figure? This dairy free and pescatarian recipe has 216 calories, 18g of protein, and 11g of fat per serving. 182 people found this recipe to be flavorful and satisfying. It works well as a main course. It is brought to you by Love and Olive Oil. A mixture of rainbow trout, sea-salt, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic, Mediterranean Supper Omelet With Fennel, Olives, And Dill, and Mediterranean Supper Omelet with Fennel, Olives, and Dill are very similar to this recipe.

Servings: 4

 

Ingredients:

6 ounces cherry tomatoes, halved

2 tablespoons extra virgin olive oil

1/2 large fennel bulb, cored and thinly sliced

1/4 cup sliced pitted kalamata olives

1 lemon, thinly sliced

1/2 large onion, thinly sliced

1/4 cup panko breadcrumbs

2 rainbow trout butterflied fillets

4 teaspoons McCormick Gourmet Mediterranean Spiced Sea Salt, divided

Equipments:

aluminum foil

baking sheet

oven

Cooking instruction summary:

Preheat oven to 400 degrees F, position baking rack in the center of oven. Line a baking sheet with aluminum foil; spray with olive oil cooking spray.Toss sliced fennel and onion with 1 teaspoon of Mediterranean Spiced Sea Salt until coated. Spread in an even layer on prepared baking sheet. Bake for 10 minutes or until fennel begins to soften and caramelize.Remove baking sheet from oven and arrange trout fillets on top. Sprinkle evenly with remaining 3 teaspoons of Mediterranean Sea Salt and panko breadcrumbs (2 tablespoons per butterflied fillet). Scatter halved tomatoes, sliced olives, and lemon slices around fish.Return to oven and bake for another 5 minutes, then switch your oven to high broil for an additional 3 to 5 minutes or until breadcrumbs are golden brown and fish is cooked through. Keep a close eye on it to ensure the breadcrumbs don't burn. Remove from oven and cut fillets in half. Divide vegetables among serving plates and top with fish; serve immediately.

 

Step by step:


1. Preheat oven to 400 degrees F, position baking rack in the center of oven. Line a baking sheet with aluminum foil; spray with olive oil cooking spray.Toss sliced fennel and onion with 1 teaspoon of Mediterranean Spiced Sea Salt until coated.

2. Spread in an even layer on prepared baking sheet.

3. Bake for 10 minutes or until fennel begins to soften and caramelize.

4. Remove baking sheet from oven and arrange trout fillets on top. Sprinkle evenly with remaining 3 teaspoons of Mediterranean Sea Salt and panko breadcrumbs (2 tablespoons per butterflied fillet). Scatter halved tomatoes, sliced olives, and lemon slices around fish.Return to oven and bake for another 5 minutes, then switch your oven to high broil for an additional 3 to 5 minutes or until breadcrumbs are golden brown and fish is cooked through. Keep a close eye on it to ensure the breadcrumbs don't burn.

5. Remove from oven and cut fillets in half. Divide vegetables among serving plates and top with fish; serve immediately.


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