Description
Marinated trout cooked with lemon, olives, capers, and rosemary, served warm or chilled as a flavorful fish dish.
Ingredients
Scale
- 1.1 lb skinless, boneless trout fillet
- 1 medium onion, thinly sliced
- 1 medium carrot, grated or julienned
- 2 garlic cloves, minced
- 2/3 cup pitted olives, sliced
- 1 1/2 tablespoons capers
- Juice of 1/2 lemon
- 1 small sprig fresh rosemary
- Salt, to taste
- 2 tablespoons vegetable oil or olive oil
Instructions
- Cut trout into portions and season with salt.
- Pan fry trout in oil for 2–3 minutes per side and set aside.
- Cook onion in remaining oil until softened.
- Add carrot and cook until tender.
- Add garlic and rosemary and cook briefly.
- Stir in olives, capers, and lemon juice.
- Return trout to skillet and simmer gently.
- Rest before serving warm or chilled.
Notes
- Tastes better after resting in the refrigerator.
- Salmon or arctic char can replace trout.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg