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Trout with Fresh Tomato Herb Sauce

Updated February 23, 2016
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This image courtesy of Mark T. Shapiro

Here’s a summery no-fuss cooking technique for trout or salmon or any of your favorite fish, including red snapper or tilapia. Serve with new baby potatoes and green beans.

Use extra virgin olive oil and vine-ripened tomatoes for maximum flavor.

Serves4

Cooking Methodmicrowaving

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, low carb, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish, microwave

Mealdinner

Taste and Textureherby, savory, tangy

Ingredients

  • 2 ripe tomatoes, seeded and diced
  • 2 tbsp (25 mL) chopped fresh basil or chives
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tbsp (15 mL) balsamic vinegar
  • 2 tbsp (25 mL) olive oil, divided
  • Salt and freshly ground black pepper
  • 4 trout fillets (each 5 oz/150 g)
  • ¼ cup (50 mL) white wine or chicken stock
  • 10-cup (2.5 L) shallow rectangular baking dish or 11-by-7-inch (2 L) baking dish

Instructions

In a bowl, combine tomatoes, basil, parsley, vinegar and 1 tbsp (15 mL) of the oil. Season with salt and pepper to taste. Set aside.

Place trout in baking dish. Season fillets with salt and pepper. Drizzle with remaining olive oil and wine.

Cover with plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 3 ½ to 5 minutes or until fish is opaque. Let stand, covered, for 2 minutes. To serve, arrange fish on serving plates and top with a spoonful of the tomato sauce.

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